Homemade Chocolate Easter Eggs
Homemade chocolate Easter eggs is a recipe with fresh ingredients from the Easter category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g dark chocolate couverture
- 250 g milk chocolate couverture
- 200 ml whipping cream
- 2 tbsp instant coffee powder
- 100 g Soft Butter
- 40 ml rum
- 250 g dark chocolate couverture
- 250 g white chocolate couverture
Instructions
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1.
Chop both couvertures. Bring the cream with the coffee powder to a boil, remove from heat, stir in the chopped chocolate and let it melt. Whisk the butter until fluffy and fold into the couverture‑cream mixture with the rum. Transfer to a bowl and cover for at least 2 hours in the refrigerator.
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2.
Next (best with a teaspoon) cut about 40 portions and shape them into small eggs. Refrigerate again.
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3.
To coat, chop dark chocolate and melt about two thirds over a hot water bath. Remove from heat, stir in the remaining chocolate and let it melt. Repeat with white chocolate. Dip half of the truffle eggs in each chocolate using a praliné fork, set on parchment paper to firm up. For decoration, melt both couvertures again if needed, cool until sprayable, fill squeeze bags and decorate the eggs with fine lines and dots as desired. Let dry and set.
