Chilli Choccy Eggs
Ready In: 2 hrs 30 mins
Serves: 20
Yields: 20 eggs
Ingredients
- 350 g milk chocolate
- 1⁄2 cup thickened cream
- 2 tablespoons butter
- 1⁄4 teaspoon chili powder
- 350 g dark chocolate
- 2 tablespoons vegetable oil
- 30 g dark chocolate, melted
- chocolate, moulds
Directions
- Melt the dark chocolate over a double broiler, once smooth remove from heat and stir in the oil.
- Using a good quality paintbrush paint the chocolate into the egg moulds.
- Refrigerate.
- Melt milk chocolate over a double broiler.
- When it is almost smooth take off the heat and continue stiring.
- Slowly add the melted butter and the cream, still stiring.
- Add the chilli powder.
- Once combined allow to cool to room temperature.
- Take the egg moulds from the fridge and fill the halves with the milk chocolate mix.
- Melt the remaining dark chocolate and use it to glue the egg half's together.
- Refrigerate 2 hours.
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