Easter egg stuffed with 3 chocolates, almonds, and hazelnuts


·         For a half-egg about 18 cm in length:



80 g white chocolate pastry
170 g pastry milk chocolate
170 g 70% dark chocolate pastry
250 g hazelnut spread
100 g toasted almonds and hazelnuts



1.    If you choose to use a mold, add about 150 grams of 70% dark chocolate pastry to make the chocolate wrap. See the recipe for the very chocolate bar with 3 chocolates - hazelnuts or chocolate bar with lace pancakes - hazelnuts.
2.    Roast the hazelnuts and almonds for about 10 minutes in the oven, at 150oC. Allow them to cool completely and then coarsely crush them.
3.    In a double boiler, melt the 3 chocolates cut into squares. Then add the spread, mix well and stir in the almonds and hazelnuts.
4.    Allow to cool for about 10 minutes, then divide the mixture into the half-egg, mold or mussels. Place the half-egg in a dish, so it holds straight.
5.    Film and store in the refrigerator for the night or about ten hours.
6.    Remove from the refrigerator at least 30 minutes before tasting. Cut it into slices, with a large, sharp knife.
7.    It can be stored for a fortnight in the fridge or a cool place...
8.    If you have chocolate stuffing left, you can mold it into mini muffin molds or pretty shapes...

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