Try your hand at these delicious, caramel filled eggs.

Ingredients

  • 200 g 70% dark chocolate/or good quality milk chocolate
  • 8 mini/small chocolate egg moulds (make sure that they are dry and clean)
  • 50 g white chocolate (for decoration)
  • special chocolate colourings
  • caramel for filling:
  • 150 g caster sugar
  • 2 floz cold water
  • 5 floz double cream

Method

  • STEP ONE: MELTING THE CHOCOLATE
  • Chop the chocolate quite finely and place 150g in a glass bowl.
  • Melting the chocolate there are two ways of doing this; microwave and bain-marie.
  • MICROWAVE METHOD:
  • This is the way that I always use. Place the chocolate in the microwave and heat on the lowest setting for 1 minute.
  • Stir with a spatula and heat again using the lowest setting for one minute.
  • Repeat this until the chocolate is melted.
  • Do not be tempted to use a higher setting as the chocolate will burn.
  • Stir the melted chocolate and leave for 10 minutes.
  • TO MELT IN SAUCEPAN
  • Use a saucepan that is large enough to fit your glass bowl and half fill with water.
  • Bring the water to the boil and remove from the heat.
  • Place the glass bowl with the chocolate in it on top of the saucepan.
  • Stir continuously until the chocolate has melted.
  • Remove from the bowl from the saucepan and allow to cool for ten minutes.
  • STEP TWO:
  • COOLING DOWN
  • Stir the chocolate and add the remaining 50g of finely chopped chocolate
  • Stir until melted and lump free.
  • Now we need to reheat the chocolate – if using the microwave method, use the lowest setting and place in the microwave for 5 seconds.
  • If using the saucepan method – heat the water in the saucepan, remove from the heat and place the bowl with the chocolate in it on top of the saucepan for 15 seconds only.
  • STEP THREE:
  • REHEATING
  • Check the chocolate is ready by dipping the tip of a teaspoon into the chocolate and set aside. The chocolate should be hardened in less than five minutes. It will be shiny and glossy.
  • STEP FOUR:
  • Spoon a quarter of the chocolate into one of the egg moulds and spread with a pastry brush or the back of a spoon. Make sure that the bottom and sides of the mould are even – to check this, hold the mould up to the light.
  • Repeat with the second mould.
  • Allow to set in a cool, dry place – not the fridge.
  • Reheat the remaining chocolate slightly and carefully.
  • Apply another layer of chocolate.
  • Scrape away any remaining chocolate from the mould.
  • Allow to set for l0 minutes.
  • Turn out onto a sheet of cling wrap or baking parchment.
  • Carefully ease out of the mould.
  • STEP FIVE:
  • MAKE THE CARAMEL:
  • Put the Sugar and water into a heavy based saucepan and cook on medium heat until the sugar begins to bubble and turns a caramel colour.
  • Carefully pour in the double cream and remove from heat and stir until all the mixture is emulsified.
  • Allow to cool completely and use as filling for the Eater Eggs.
  • STEP FIVE:
  • FILLING THE EGGS
  • Place one egg half – with the hollow upwards
  • Fill with caramel
  • Brush the remaining melted chocolate on the edge of the egg and place the other half on top
  • Press gently together and allow to set.

Notes

Louise's tips: Water is the enemy of chocolate, if steam gets into chocolate it causes the chocolate to seize. This means that melted, runny, smooth chocolate goes grainy and thick within seconds. If chocolate moulds are put in the fridge, the condensation will make the chocolate dull and can make it difficult to remove from the moulds.

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