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.
Loved it. Simple, but very tasty.
I made this last night according to the recipe. It was fabulous!
Loved this recipe! Simple and delicious.
This is a beautiful dish!
Mmmm lovely
What a beautiful recipe you put together for us.
So nice .. i wish i could make these
This is my go-to recipe
I made this dish for dinner tonight and it was excellent.
I am currently eating it by the bucket
What a wonderful inspiration!
This is absolutely wonderful!
I love this recipe