Stuffed Easter Egg Recipe

Instructions

1. The half-egg Pass alcohol through the mold to remove any greasiness. Allow to dry.
2. Melt the chocolate that has been tempered (if necessary, consult the guide How to temper chocolate ). Pour it over the mold. Move and cover it completely. Remove any excess.
3. Smear it with a brush once more to create a thicker layer. Allow to cool at room temperature or refrigerate to expedite the process.
4. The ganache (chocolate sauce). Melt the chocolate and fold it into the cream. Once combined, add the butter and mix well. This will give it a creamier texture. Place it in the refrigerator to harden.
5. The ganache with strawberries. Melt the white chocolate, then combine it with the cream. Optionally, add the emulsion or jam and 4 drops of rose water.
6. Before using the ganaches, remove them from the refrigerator half an hour ahead of time and beat them until the cream becomes silky again. It is placed in a sleeve with a curly peak, or tablespoons are placed in the base.
7. Cover the base of the egg with the milk chocolate ganache, leaving no empty spaces, and top with the strawberry cream. The decoration is entirely up to you: chocolate-dipped fruits, sprinkles, and chocolates.