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Coffee Cream Eggs Recipe
- Steps
- Ingredients
Steps
Leftover Easter Eggs
- Scratch the egg with a small knife to mark where you are going to cut it. Warm a knife either on a gas stove or with a small gas torch and gently cut the top of the egg off. Re-heating the knife as required. Take the tops of the eggs and melt them in a plastic bowl in the microwave, only 30 seconds at a time until the chocolate is half solid half liquid. Place the chocolate in a zip lock bag or piping bag and pipe chocolate handles for the cup on a sheet of baking paper. Pipe individual chocolate discs to create a saucer for the cup. Join the cup to the saucer with a small amount of chocolate and join the chocolate handle with a small amount of chocolate.
Filling
- Crush up your favourite chocolate biscuits and sprinkle in the base of each chocolate cup.
Coffee Chantilly Cream
- Boil the cream (A) in a saucepan. Once the cream comes to a boil, remove from the heat and add the crushed coffee beans.
- Cover with plastic wrap or a saucepan lid and allow to infuse for approximately 15 minutes.
- Strain the cream and reweigh it back to its original weight of 112 grams. Bring the cream infusion to a boil with the glucose.
- Pour it over the couverture, which has been placed in a bowl, and whisk to combine.
- Finally, add the cold cream (B) and mix. It is very important that the cream is cold before it is added to the chocolate.
- Set the mixture aside in the fridge for 3-4 hours or overnight.
- Whip the cream in a mixer or by hand and fill the cups just below the rim.
Finishing
- You can use Bulla Dollop cream and Callebaut cocoa powder. Just prior to serving, place a spoonful of dollop cream on each cup and dust with cocoa powder.