Chocolate Filled Eggs
Submitted by hook
Real egg shells hollowed out and filled with dark chocolate hazelnut ganache, then chilled and served in egg cups. A stunning conversation-starter dessert for Easter or dinner parties.
YIELD
8 servingsPREP
25 minCOOK
10 minREADY
40 minCrack the top of what looks like a regular egg, and inside? Rich, silky dark chocolate ganache swirled with hazelnut spread. The look on your guests’ faces is worth every minute of prep.
The concept is simple but wildly impressive. Blow out real eggs, rinse the shells, then fill them with a warm ganache made from dark chocolate, heavy cream, butter, and chocolate hazelnut spread. Chill until set, and serve them in egg cups as if nothing unusual is going on.
It’s part magic trick, part dessert, and completely unforgettable.
Chef Tips
- Shake each egg well before blowing to break the yolk, making it much easier to push through the small hole
- Use a small funnel to fill the shells cleanly. A piping bag with a narrow tip works too
- Fill the shells while the ganache is still warm and pourable. It thickens fast as it cools
- Serve with small spoons so guests can scoop the ganache right out of the shell
Ingredients
Directions
To prepare the eggs, allow them to warm to room temperatures, wash and shake each one well.
With a sharp knife, remove a small piece of sh ell from one end and puncture the other end of each egg with a needle.
Remove the yolks and whites by blowing through the small hole.
Rinse the shells with water and allow to dry. Place them, large hole up, in an empty egg carton.
Cut the chocolate into small pieces.
Bring the heavy cream to the boiling point in a saucepan, add the chocolate and stir with a whisk until the chocolate is melted and well blended.
Remove from the heat and add the butter and hazelnut chocolate spread.
Whisk until blended.
Using a small funnel, pour the filling, while still warm, into the egg shells and refrigerate.
Serve the eggs in egg cups
Comments
