By Danilo Cortellini

Filled Easter egg

Name: Filled Easter egg
Prep time: 1 h
Total time: 1 h
Ingredients: 1 kg of 54% dark chocolate

7 steps

Prep:1h

I went a bit mad and decided to stuff tiramisù inside my easter egg, was it good? In all honesty? Yes of course, but it does require some work :) First thing first, you can stuff your chocolate egg with whatever you want, we will focus on the chocolate work here. Secondly, keep in mind that if filled with something creamy, it needs to be eaten within a couple of days max. Tempering chocolate is an easy process but the main ingredient is patience! Tempering is required to have shiny chocolate that is more resistant but also breaks neatly when cracked! I worked on a medium size egg, you will have some excess chocolate but when that would ever be a problem?!

Updated at: Thu, 17 Aug 2023 06:03:34 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories545.6 kcal (27%)

Total Fat31.3 g (45%)

Carbs61.2 g (24%)

Sugars47.9 g (53%)

Protein4.9 g (10%)

Sodium24 mg (1%)

Fiber7 g (25%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

1kg54% dark chocolate

Instructions

Step 1

Chop the chocolate and place it in a heatproof bowl. Melt on a bain marie (over a simmering pot of water) making sure the water never boils. Mix every now and then with a spatula and with the help of a thermometer reach 52 degrees celsius (between 50 and 55 you'll be fine).

Step 2

Now remove the chocolate from the heat and quickly drop the temperature to about 28 degrees. The best way to do that is either using an ice-bath with a larger bowl or to change the bowl of the chocolate and mix for a few minutes (a clean and cool heatproof bowl perhaps).

Step 3

At this stage the final heating, bring the chocolate back to the bain-marie and take it to 32 degrees than remove from the heat and use straight away.

Step 4

Pour the warm chocolate into half of the egg mold and swirl it around quickly to coat the surface with a thin layer of chocolate then place it face down on a rack to drain the excess of chocolate (which can be reused if quickly warmed up to 30 degrees). Now proceed with the other half and once cool and set you can actually repeat the operation for double coating if you want a thicker chocolate (or to cover imperfections)

Step 5

When both sides of the eggs are ready, remove them from the rack, trim any excess from the draining edges, and fill one half with whatever you fancy.

Step 6

To seal the egg, warm up the edges...... this is easier than you think. Warm a backing tray then press for a few seconds the edges of the 2 halves to melt them lightly, now quickly press the 2 halves on each other to seal the egg and let it cool before serving.

Step 7

Crack it open directly on the table to wow your friends and family!