Happy Easter everyone! Did you have a lovely day filled with chocolate, family and friends?
Easter isn't much of a tradition in my family, so I have come to the conclusion that it is just a lovely excuse to spend time with great friends. Last year my housemate and I celebrated the long weekend with a yummy champagne breakfast, and I figure 2014 shouldn't be any different. So, I invited a bunch of my nearest and dearest to come over and help us devour a scrumptious feast of eggs, bacon, salmon, home made hot cross buns, champagne and of course some delicious chocolate treats!
Les oeufs au chocolat
Praline Filled Chocolate Easter Eggs
(This recipe is based on one from the lovely Rachel Khoo from My Little Paris Kitchen)
These are incredibly deadly, but I figure if you can't die from a delicious chocolate overdose on Easter, when can you?
Preheat your oven to 160 degrease.
Carefully use a needle or metal skewer (I used a safety pin) to poke a whole in the bottom of your eggs (non pointy end). Work the needle until the hole is roughly 1cm wide. Poke a small whole in the opposite end before blowing through and pushing the egg out into a bowl. Repeat with the rest of your eggs.
Rinse the shells in cold water and place in the oven for 10mins to sterilise.
In the mean time make your praline. You can flavour this section in any way you fancy! My suggestion however is hazelnut and pistachio.
Toast 50g blanched, skinless hazelnuts and 50g shelled pistachios in a dry saucepan until golden. Remove from the pan and set aside. Put 100g of sugar and 2 tablespoons of cold water into the saucepan and gently heat until the sugar dissolves. Increase the heat to high and without stirring leave until the caramel begins to turn dark golden brown. Remove from heat and quickly stir in your nuts. Immediately pour onto a lined baking tray. Once the caramel is completely cool and hard, smash into a fine powder in a mortar and pestle (You could also use a food processor for this step).
In a double boiler (heatproof bowl over a saucepan of gently simmering water) melt 100g of good quality dark chocolate. Once melted stir in 2tsp of sunflower oil.
When your egg shells have cooled, pour a teaspoon of melted chocolate into one of your eggshells, swirl it around and then turn it upside down in a carton, leaving the remaining chocolate to drainRepeat with the other 11 shells.
Repeat this process to produce a second layer of chocolate in each egg but, before leaving to set, fill with a good teaspoon of the praline and shake it around so that your it sticks to the chocolate. Leave eggs to set in the fridge for about 30 minutes.
Bring 300ml of thickened cream to the boil in a saucepan. Once the cream has reached a gentle boil take off the heat and pour the cream over 300g of chopped dark chocolate. Leave for a couple of minutes before stirring together and adding 30g of unsalted butter.
Pour your ganache into a piping bag with a small nozzle and pipe into the remaining cavity of your eggs. Shake each egg to release any air bubbles and leave to set for several hours in your fridge.
To finish wrap a cute bow around the eggs to cover the holes.
I hope you all had a wonderful and safe Easter!
What are your traditions?
400g dark chocolate
1tsp sunflower oil
50g blanched, skinless hazelnuts
2 Tbsp water
300ml think cream
20g unsalted butter
12 lengths of cute ribbon