adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Choc-hazelnut and caramel eggs
0 Likes
Prep Time:
60 minutes
Cook Time:
15 minutes
Total Time:
75 minutes
Elevate Easter with these luxurious eggs. A bit of work, but totally worth it!
Ingredients:
  • 6 duck eggs, (see note) washed, carton reserved
  • 1 1/2 tsp blue food colouring
  • 40.00 ml white vinegar
  • 150ml pouring cream
  • 200g Green & Black’s Butterscotch Milk Chocolate, finely chopped
  • 100g dark chocolate (50–70% cocoa solids), finely chopped
  • 35g (1/4 cup) roasted peeled hazelnuts, finely chopped, plus 3 extra, halved
  • Vegetable oil, to rub
Instructions:
  • Pierce the bottom of each egg with a carving fork or pin to create a hole. Widen the hole to 7mm using a chopstick, ensuring it's evenly widened. Break the yolk by stirring inside the egg with the chopstick. Hold the egg upside down over a bowl and coax the egg out by plunging the chopstick inside. Discard the egg and rinse the shell with water. Repeat for the rest of the eggs.
  • In a saucepan, gently submerge egg shells under cold water and bring to a simmer. Cook for 10 minutes to sterilize. Stir in food coloring, remove from heat, and let stand for 10 minutes to dye.
  • Prepare a soft bed for the eggs by gently scrunching tissues into each carton hole. Mix vinegar into the dye and lift out the shells with precision, allowing excess liquid to drip off. Position the shells, hole-side down, in the carton and let them rest for 15 minutes to drain and air dry.
  • In a small pan, heat cream until just before boiling. Add chocolate, let sit for 2 minutes, then stir until silky and melted (some caramel bits may remain). Mix in chopped hazelnuts, then transfer to a piping bag for easy filling.
  • Oil a sheet of paper towel lightly and use it to give the shells a gentle sheen. Place the shells back into their carton, hole-side up. Cut a small corner of the bag containing the chocolate filling, then pipe the filling into each shell until it reaches just above the rim (there may be some leftover filling). Place half a hazelnut on top of each filled shell. Cover and refrigerate for a minimum of 3 hours until the filling is set.
  • Peel the eggs before serving. Store them in the fridge for up to 2 weeks.

Similar Recipes