Post by Paulinemom on Apr 12, 2006 13:55:37 GMT
If you want to make small eggs and haven't got a mould here is a simple way of doing it.
Ingredients
6 small hen's eggs
1200g of chocolate
Method
All you have to do is pierce a regular egg, or any other egg (quail eggs would be fun), with a skewer. Make two incisions one each at both ends: the holes should be about the width of a pencil in diameter.
What you need to do now is blow out the egg while keeping the shell intact. Sounds tricky? It isn’t. All you do is take a deep breath and muster up all the puff you have. Don’t forget to keep a bowl below the egg, which will catch it as it falls out. Hey, you are not wasting an egg(s) you can use them for all the cake recipes.
If you’re using a small-sized hen’s egg, take a 200g bar of chocolate and melt it in a bowl set over a pan of simmering water.
Leave the chocolate to cool, stirring it now and again. Once it starts thickening, cover the base of the egg with plastic wrap (enough to generously cover and plug the bottom incision). Tip the chocolate into a small jug.
Pour the chocolate into the egg’s top incision, and carry on pouring until the egg is filled to the top. Put the chocolate-filled egg on an egg cup and leave on one side until set.
Now comes the fun part – remove the plastic wrap from the base, crack the egg and peel off the shell. You’ll be left with an impressive and perfectly shaped chocolate egg. If you’re feeling creative, decorate it with sweets and piped chocolate decorations.
Ingredients
6 small hen's eggs
1200g of chocolate
Method
All you have to do is pierce a regular egg, or any other egg (quail eggs would be fun), with a skewer. Make two incisions one each at both ends: the holes should be about the width of a pencil in diameter.
What you need to do now is blow out the egg while keeping the shell intact. Sounds tricky? It isn’t. All you do is take a deep breath and muster up all the puff you have. Don’t forget to keep a bowl below the egg, which will catch it as it falls out. Hey, you are not wasting an egg(s) you can use them for all the cake recipes.
If you’re using a small-sized hen’s egg, take a 200g bar of chocolate and melt it in a bowl set over a pan of simmering water.
Leave the chocolate to cool, stirring it now and again. Once it starts thickening, cover the base of the egg with plastic wrap (enough to generously cover and plug the bottom incision). Tip the chocolate into a small jug.
Pour the chocolate into the egg’s top incision, and carry on pouring until the egg is filled to the top. Put the chocolate-filled egg on an egg cup and leave on one side until set.
Now comes the fun part – remove the plastic wrap from the base, crack the egg and peel off the shell. You’ll be left with an impressive and perfectly shaped chocolate egg. If you’re feeling creative, decorate it with sweets and piped chocolate decorations.