Tag: chocolate

Prepare a dark chocolate Easter egg – Italian Cuisine

Typical Easter cake, it can be prepared with dark, milk or white chocolate. And garnish with imagination

Those who prefer it to milk, some dark black: there are two schools of thought for the chocolate egg, a typical Easter cake, which is given to adults and children, because there is no age for chocolate. And the surprise, often personalized, with the complacency of the pastry chef must not be missing. Making your own Easter egg at home is a challenge for true gourmets. The process is long and requires attention, especially in the chocolate tempering phase. But the result is guaranteed and gives incredible satisfaction. We offer you the recipe for the dark chocolate Easter egg: test yourself and you will see. You will compete with your pastry chef.

How to make the chocolate egg … stuffing! – Italian Cuisine

A simple chocolate egg can turn into a real dessert capable of surprising everyone. that's how

For years now, at Easter I always prepare a dessert that leaves everyone speechless: thestuffed chocolate egg. I enjoy a always create different fillings using known and lesser known recipes that adults and children like. So I decided to share my ideas with you. But before talking about the fillings I would like to explain the most important passages for the preparation of the egg.

Which egg to choose

Let's start from the base, that is, the egg.
An egg medium-small 150 gr may contain a filling for 3-4 people. Choose it of the size you prefer based on the number of guests at the table.
For what concern kind of chocolateinstead, each recipe has its ideal pairing with dark, milk or white chocolate. But if you have an egg rich in almonds and hazelnuts at home, use it as well, on the contrary, it will make even more scene!

How to serve the egg

For create a solid egg base once divided in half, melt the chocolate and put a spoon in the center of the serving dish. Then, place the egg on top and wait for the melted chocolate to cool. At this point you should have a solid base, but remember not to move the egg anymore.
If instead you want to use the whole egg stuffing it from the tip, then use the plastic base found in the packaging.

How to cut the egg in half

This is certainly the most complex step because the egg is fragile and can easily break.
I therefore recommend you use a knife with a very sharp blade and to cut the chocolate in the part where the two halves of the egg come together. Follow the cut and if necessary heat for a second the knife on the fire so that the blade passes more easily. Use kitchen gloves to avoid leaving fingerprints on the chocolate or melting it with heat.
If you want to use the whole egg instead, cut it on the tip staking it with a spoon, or even in this case use a small knife. Remember, however, that inside there is a surprise and therefore the hole must be large enough to allow you to pull it out.

How to fill the egg

Whether you use a whole egg or a half, the important thing is bring a sac à poche.
Only in this way will the result be clean and perfect. Also use gods disposable kitchen gloves to place fruit tops and sponge cake inside the egg, as well as to create beautiful decorations.

How to store stuffed eggs

Stuffed eggs are obviously very delicate and therefore go keep in the refrigerator because with the heat they risk breaking. Keep them, so just for a couple of days, or for the duration of their filling.

Easter dessert recipe with chocolate mousse – Italian Cuisine

Ingredients for the base

150 g white flour
150 g caster sugar
100 g cocoa powder
4 eggs
vanillin
salt
butter and flour for the plaque

Ingredients For mousse and decoration

400 g fresh cream
300 g gianduia chocolate

Ingredients

50 g butter
chopped pistachios
cocoa powder

Duration: 1 h 20 min

Level: Difficult

Dose: 8 people

For the sponge cake base: whip the eggs with the sugar and a pinch of salt, beat them with the electric mixer until the mixture "writes" (by raising the whisk, the wire that will fall must not be immediately incorporated into the mixture but remain slightly on the surface); then add the flour, cocoa and a sachet of vanillin, all poured down by a sieve, mixing with extreme delicacy with movements from the bottom upwards and vice versa, using a wooden spoon. Grease and flour a rectangular plate of 35 × 20 cm, pour the dough and put it in the oven already at 180 ° for about 30 '. As soon as it is ready, turn the rectangle out onto a pastry rack to cool it. Meanwhile, prepare the mousse: put the shredded chocolate and the butter in a bowl, immerse the container in a warm bain-marie and, on moderate heat, melt the two ingredients. Remove the bowl from the bain-marie and add the cream you have whipped very firmly to the chocolate mixture. Equalize the rectangle of cold sponge cake at the edges and spread it with the mousse, then pass it in the refrigerator for about 2 hours. When serving, place the cake on a tray, sprinkle it abundantly with cocoa, sprinkle it through a sieve and decorate it as shown in the photo. (The decoration is obtained by placing a bunny-shaped pastry cutter in the center of the cake, which is sprinkled inside with abundant chopped pistachios.)