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.
So months later I finally found time to make this five minute recipe.
I made this yesterday not 5 minutes after I saw the recipe.
I loved it,I made it for a very dear friend and she was impressed
Love everything about this recipe. It is easy and super tasty. Thank you
This is a beautiful dish!
Made this tonight and it was wonderful!
This is absolutely wonderful!
I made this and it was marvelous!
Thank you so much for this recipe!
I love making this!
Thank you for a delicious recipe
So nice .. i wish i could make these
this looks and smells great! and very easy.
Fabulous recipe
Simple, delicious. Thanks for another great recipe.
I made this last night according to the recipe. It was fabulous!
Wow, I'm the first to make this? Cool. This was really easy to make
I cannot thank you enough for this beautiful recipe!!!!
Looking forward to making this tonight