Total time:plus setting time
Skill level: Bit of effort
Costs: Cheap as chips
IngredientsFor this Easter recipe you will need:
- 150g dark chocolate (70%), chopped
- 150ml double cream
- 25g butter
- 50g cocoa powder
For different flavours add extracts to the truffle mix or coat the inside of the egg with freeze-dried fruit powders, or glitter!
- Use a skewer to tap a small hole in the base of an egg. Peel away a little shell with your fingers and tip the egg out into a bowl - save to use in other recipes, such as to make an omelette. Repeat with all the eggs. Rinse the shells and place them downwards on an egg rack in a warm place, like the airing cupboard, to dry out.
- Put the chocolate, cream and butter in a bowl and set over a pan of barely simmering water; let it melt slowly, stirring occasionally. Once melted, remove from the heat and allow to cool slightly.
- Put the chocolate mixture into a piping bag and fill each egg to the top with the ganache. Leave to set in the fridge. Once set, peel away the shell and eat!