INGREDIENTS:
METHOD:
First, make the ganache.
Combine the white chocolate, salt and whipping cream in a bowl.
Place in the freezer until thickened, about 1 hour.
Spread some melted chocolate or candy melts onto the inside of an egg-shaped chocolate mold.
Place this in the freezer until the chocolate has set.
Beat the ganache with an electric mixer until it lightens in colour and consistency - it should look whipped and hold stiff peaks.
Place it into a piping bag fitted with a large, round tip.
Keep the chocolate eggs in the molds and pipe some ganache onto the inside of the eggs.
Fill the eggs with rock candy, starting with a dark colour in the middle and working outwards into a lighter colour.
Transfer the eggs to the freezer for the ganache to stiffen, about 30 minutes.
Then unmold the eggs and enjoy! Note: it's much easier to unmold the eggs when they are filled with the ganache and rock candy, instead of unmolding just the shells.
I have lost track of all the times I have used this recipe. Always great!
What an absolutely wonderful recipe
I'm totally hooked. I will make this often. It is amazing.
I work all day every day M-S. On my way home from work, I read this article, got home followed all the instructions they all taste good. Thank you for the recipe!!
Looks like a great recipe!! Cant wait to try it!!
I admittedly made a few changes, but I think the concept is the same and made it so good.
I made this last night according to the recipe. It was fabulous!
This recipe is amazing!
This looks delicious!
Oh my, was this delicious! I made this last night when I thought company was coming over. They ended up staying home and so I had this amazing all to myself.
Loved this recipe! Simple and delicious.