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.
Excellent! I was testing a new stuffing recipe for Thanksgiving
This is a GREAT recipe.
Made this tonight and it was wonderful!
Yum, yum, yum! This recipe looks delicious.
You are a culinary genius! We loved the recipe.
Loved it! Mine actually looked just like the video. That never happens!
Fabulous recipe
Loved this recipe! Simple and delicious.
I am currently eating it by the bucket
This was a really tasty and easy recipe.
This is one of my husbands favorite things I make. I found your recipe years ago and he still requests it! Thanks!
I have lost track of all the times I have used this recipe. Always great!
Love it! Simple yet delicious. Thank you.
WOW!!! I am blown away by this SIMPLE, and very EASY, recipe!
I cannot thank you enough for this beautiful recipe!!!!
I made this and it was marvelous!
Delicious!
Wow. Fantastic! Followed the instructions to the letter and this was awesome...