Easter eggs filled with chocolate ganache are delicious and sure a different dessert for Easter dinner. The recipe is very simple: just get lots of dark chocolate, Easter eggs, butter and whipping cream.
Ganache Cream is a dense and velvety cream made of dark chocolate, used in pastry to decorate and fill so many types of sweets such as cakes, cupcakes, tarts, tartlets, mignon. With it you can make puddings, fill bignè, make little chocolates or Profitteroles, finally make decorations on cakes of various kinds. In short, Ganache Cream is an indispensable recipe, versatile as well as easy and quick to make.
Down below the step by step recipe of Ganache cream with which we will fill the Easter eggs.
So, you want to impress your guests on Easter or simply give an alternative and original gift, try this delicious dessert,Easter eggs filled with chocolate ganache!
EASTER RECIPES IDEAS
- Deviled Eggs with Pesto and Tomato Sauce
- Torta Pasqualina
- Lasagna with pesto, potatoes and green beans
Easter Eggs filled with Chocolate Ganache Recipe
- 1 medium dark chocolate easter egg (or 4 small eggs)
- 250 g (9 oz) of dark chocolate. We reccomend Ghirardelli 60% dark chocolate
- 30 g (1 oz) of unsalted butter
- 250 ml of fresh heavy whipping cream
You can use either 1 medium easter egg or 4 small eggs. In this recipe, for convenience, we used only 1 medium egg for 4 people.
Step 1) – Start Easter Eggs filled with Chocolate Ganache recipe by chopping the dark chocolate into small pieces. Once this is done, take a small saucepan and place in the whipping cream and the butter. Bring ALMOST to a boil on low heat so DON’T boil the cream. When you see that the butter has melted and the first bubbles appear around the edges of the saucepan, turn off the heat.
Step 2) – Remove from heat and add the dark chocolate. Stir until the chocolate has completely melted.
Step 3) – When ready, let it cool for 10 minutes, stirring the mixture from time to time. If you wanted to use the classic recipe of chocolate ganache as topping or decoration, it would be ready. BUT since we have to fill Easter eggs, then, at this step of the recipe, we have to whip it.
Step 4) – So place the melted chocolate in a large bowl and whisk it with an electric stand mixer for ten minutes or until it is puffy and soft.
Step 5) – Meanwhile, heat the blade of a knife on the fire, then cut the Easter egg exactly at the junction point of the two halves. The hot blade will melt the chocolate, so that it doesn’t break.
Step 6) – Now the chocolate ganache is ready and you’ve got a beautiful chocolate easter egg bowl. So fill the chocolate egg with the ganache, then decorate with strawberries and cookies, as you like. Serve Easter Eggs filled with Chocolate Ganache on Easter Sunday as a dessert, you will really impress your guests!
Chocolate Ganache: Curiosity
Chocolate Ganache is a cream made with chocolate and heavy whipping cream. Only 2 ingredients that mixed together create a creamy and firm consistency perfect for filling and decorating cakes, cupcakes, macarons. A simple and quick basic recipe of French origin.
As often happens in pastry, this recipe was born from a mistake. It’s said that a young French pastry chef apprentice poured hot heavy whipping cream on some chocolate and that his master exclaimed “Ganache!” which in fact in French is a word that indicates an “incapable person, without intelligence, stupid”. So from a trivial mistake a goodness was born!