Celebrate Easter with these decadent eggs. Theres some effort required to make them, but its worth it!
- To hollow eggs, using the prong of a carving fork or a pin, poke a hole in the bottom of an egg. Insert a chopstick into the hole to widen to 7mm (use your fingertips to even out the hole). Insert chopstick into the hole and stir egg to break yolk; this will make it easier to get egg out. Holding egg upside-down over a bowl, insert chopstick into egg and use it like a plunger to help egg flow out. Discard egg. Rinse shell with water, then repeat with remaining eggs.
- Place egg shells in a saucepan, cover with cold water, then gently hold them under so they fill with water and sink. Bring to a simmer and cook for 10 minutes to sterilise. Stir in food colouring, then remove from heat and stand for 10 minutes to dye.
- Meanwhile, scrunch tissues and place in the base of each egg carton hole. Stir vinegar into dye, then carefully lift out shells, taking care to drain liquid. Place shells, hole-side down, in carton. Stand for 15 minutes to drain and dry.
- Meanwhile, to make filling, place cream in a small pan and bring almost to the boil. Add chocolate, stand for 2 minutes, then stir until smooth and melted (the caramel from the chocolate will remain in small lumps). Stir in chopped hazelnuts, then spoon into a snap-lock or disposable piping bag.
- Dab a sheet of paper towel with oil, then rub over shells for a light sheen. Return to carton, hole-side up. Snip a small corner of the bag, then pipe the chocolate filling into each shell until just past rim (you will have a little leftover filling). Top with half a hazelnut. Cover and chill for at least 3 hours or until set.
- Break shells to serve. The eggs will keep in the fridge for up to 2 weeks.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set