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.
These were delicious! Will definitely make againÂ…
Thank you so much for this recipe!
Thanks - can't wait to try this out!
Great option to make and take to lunch.
I made this tonight for my kids. They loved it. It was very easy.
Tasty and beautiful.
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.
Made this for a gathering last night. Everyone raved and asked for the recipe. I was almost embarrassed by how easy it it. Spectacular dish!
I have lost track of all the times I have used this recipe. Always great!
Made this tonight and it was wonderful!
Wow. Fantastic! Followed the instructions to the letter and this was awesome...
I love making this recipe its amazing:)
I made this last night according to the recipe. It was fabulous!
Absolutely delicious.