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 made these for thanksgiving, people said they were good.
I've already made this twice now, it's so easy to improvise!
Oh my goodness this is the most amazing recipe ever!
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.
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!!
This is a very easy recipe- it's simple but delicious
Wow â I tried this recipe tonight & was impressed!
This is a GREAT recipe.
WOW!!! I am blown away by this SIMPLE, and very EASY, recipe!
This is a beautiful dish!
I absolutely love the simplicity of this recipe.
Great option to make and take to lunch.
Fabulous recipe
I admittedly made a few changes, but I think the concept is the same and made it so good.
Made this today for my family - they loved it!