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Chocolate Filled Eggs

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Recipe

 

Yield

8 servings

Prep

25 min

Cook

10 min

Ready

40 min
Trans-fat Free, Low Carb, Low Sodium

Ingredients

Amount Measure Ingredient Features
8 ounces dark chocolate
*
8 large eggs
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1 cup heavy whipping cream
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½ stick butter
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½ cup hazelnuts (filberts)
spread
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Ingredients

Amount Measure Ingredient Features
231.2 ml/g dark chocolate
*
8 large eggs
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237 ml heavy whipping cream
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56.5 g butter
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118 ml hazelnuts (filberts)
spread
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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



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 94g (3.3 oz)
Amount per Serving
Calories 26987% from fat
 % Daily Value *
Total Fat 26g 40%
Saturated Fat 12g 62%
Trans Fat 0g
Cholesterol 267mg 89%
Sodium 122mg 5%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 16g
Vitamin A 17% Vitamin C 1%
Calcium 6% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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