Chocolate Cream Filled Easter Eggs
Chocolate eggs have been a symbol of Easter since the early 19th century, representing new life and fertility.
This is vegetarian and gluten free recipe. Dish can be prepared in 150 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 6.
Chocolate Cream Filled Easter Eggs
Ingredients
Instructions
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Melt the dark chocolate in a heatproof bowl over simmering water.
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Spread the melted chocolate evenly into Easter egg molds, making sure to coat the sides and bottom.
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Place the molds in the refrigerator to set for about 10 minutes.
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In a separate bowl, whip the whipping cream until soft peaks form.
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Gradually add powdered sugar, vanilla extract, and salt while continuing to whip until stiff peaks form.
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If desired, add food coloring to the whipped cream and gently fold it in.
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Remove the chocolate molds from the refrigerator and fill each half with the whipped cream mixture.
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Gently press the halves together to form a whole egg.
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Return the filled molds to the refrigerator and let them set for at least 2 hours.
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Once set, carefully remove the chocolate eggs from the molds.
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Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 25g9%
- Sugars 20g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
