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.
Delicious! I was able to increase or decrease the amounts of anything I liked or did not like to make it my own!
OUTSTANDING
Made this last night for my family and we love it.
I loved it,I made it for a very dear friend and she was impressed
Thanks for the suggestion!
I made this and it was marvelous!
Yum, yum, yum! This recipe looks delicious.
I used your recipe as a starting point and then added a few of my own things.
This is a very easy recipe- it's simple but delicious
LOVE IT! now my go to recipe.
Wow. Fantastic! Followed the instructions to the letter and this was awesome...
This is a GREAT recipe.
I brought this to Thanksgiving dinner. It was delicious and smelled fantastic! Thanks!