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.
Loved it! Mine actually looked just like the video. That never happens!
Simple, delicious. Thanks for another great recipe.
This is a beautiful dish!
This is a GREAT recipe.
Oh WOW! I've had this in my Pinterest for awhile and just made it today.
This is absolutely wonderful!
Excellent dish!
I love this recipe
I think this recipe was amazing!
Looks like a great recipe!! Cant wait to try it!!
What an absolutely wonderful recipe
This recipe is amazing!
Love everything about this recipe. It is easy and super tasty. Thank you
I work all day every day M-S. On my way home from work, I read this article, got home followed all the instructions they all taste good. Thank you for the recipe!!
I absolutely love the simplicity of this recipe.
Thank you for another winner recipe!