This idea came from my sons who wanted to make their own chocolate Easter eggs. They have chosen salted caramel for the filling which is one of my weakness besides chocolate! I love these two combination! Well, some might say that it's too sweet! This recipe was adapted from the recipe book ' Les Chocolats et petits bouchées de Christophe' by the French chef Christophe Felder. Since I do not have an egg mold, (can't seem to find it anywhere) I've used egg shells. This recipe is quite easy but the toughest part was removing the egg shells from the chocolate!! It was tricky & a bit messy !! I supposed I've spent more time on peeling the egg shells than making the whole recipe!! LOL Well, the end result was okay & tasted heavenly but the color of the chocolate is uneven. May be by using an egg shell mold will look better. For those of you who have an egg shell mold , these will be a great recipe to do with children. For they have the chance to see how these delicious Easter chocolate were made & most importantly have a fun time together as we did. Even though my kitchen was in a TOTAL mess!! LOL
Persuasion by Jane Austen (1818)
of real understanding, was nobody with either father or sister; her word had no weight, her convenience was always to give way--she was only Anne. To Lady Russell, indeed, she was a most dear and highly valued god-daughter, favourite, and friend. Lady Russell loved them all; but it was only in Anne that she could fancy the mother to revive again. A few years before, Anne Elliot had been a very pretty girl, but her bloom had vanished early; and as even in its height, her father had found little to admire in her, (so totally different were her delicate features and mild dark eyes from his own), there could be nothing in them, now that she was faded and thin, to excite his esteem. He had never indulged much hope, he had now none, of ever reading her name in any other page of his favourite work. All equality of alliance must rest with Elizabeth, for Mary had merely connected herself with an old country family of respectability and large fortune, and had therefore given all the honour and received none: Elizabeth would, one day or other, marry suitably.
Chocolate & Salted Caramel Easter Egg
Recipe adapted from Chiristophe Felder
6 egg shells or egg shell mold
180g dark chocolate + 20g for shaved chocolate deco
For salted caramel:
1 tbsp honey
1 tbsp single cream/ liquid cream
2 pinch of sea salt
1) Preheat oven to 200° C. Wash carefully the egg shells especially the inner part & let it to dry. Place the egg shells in oven for 25 minutes before using the shells. Leave to cool. This process is to avoid gem contamination. Melt chocolate on double boiler/ bain - marie till smooth.
2) Using a brush , brush in the chocolate in inner part of egg shell. Let it to set. You have to repeat this for at least 4 times. Place in the refrigerator for 1 hour.
4) Remove the pan from heat and pour in the cream. It will bubble up!!. Whisk the caramel, then incorporate butter and sea salt. Whisk again until everything is smooth. It should be the color of caramel. Leave to cool.
5) Remove egg shells from chocolate & spoon in salted caramel. Place in refrigerator. Just before serve topped with shaved chocolate. * I did the wrong way by adding the caramel before peeling off the egg shells!