Many years ago I worked in a pastry shop. And around Easter time we made a lot – and I mean A LOT – chocolate Easter eggs. Self made they are even more special. All seizes with and without decoration, filled always with a small present.
So I thought this year I will make some chocolate Easter eggs.
A few days ago The Spunky Coconut had a wonderful recipe about chocolate slice with arrowroot biscuits. And that gave me the idea: chocolate Easter eggs filled with vanilla custard and pieces of arrowroot biscuits.
So I did this a yesterday and it took me the whole morning. But I think it was worth! This morning so I put some colored frosting on it, wrapped it in a transparent paper bag and voilà! A present for my friends I go to visit on Saturday.
For the chocolate eggs take 300 g of dark chocolate (at least 82 %, better 100 %) and dissolve it in a bain-marie. Take a kitchen brush and pass the chocolate layers in the egg-shells. Place between one and the other layer always in the freezer. After 10 layers the eggs should be thick enough that they will not break when taking out of the shells.
After an additional freezer time take them slowly out of the shells and place them on a rack where they lay more or less stable. Fill in the cold, thickened vanilla custard and some arrowroot cookie crumbles.
Place the eggs again in the freezer to let them cool well. Over night place them in the fridge. The next day you can take the egg halves and with some more dissolved chocolate around the edges unite two halves. Now the eggs are ready. You can let them this way or decorate them with colored frosting or with white chocolate as well. Looks always good.
Don’t forget to place them after decorating again for a while into the fridge and only when all harden out well place them in a transparent bag – if wanted.
And ready is the gift for family and friends!