Yield: 6 ganache eggs
- 6 eggs
- 10 oz semi-sweet chocolate (about 1.5 cups chopped)
- 3/4 cup heavy cream
- 1/2 tsp flavoring oil (optional)
1. If you want your eggshells dyed, they should be dyed before they are hollowed out and filled. Use a dyeing kit, or make your own dyes from a cup of water and a teaspoon each of food coloring and white vinegar.
2. Once the eggshells are colored and dried, hollow them out: take a straight pin or thumbtack and poke a hole in the bottom of an eggshell. Continue to work the tack around the hole, enlarging it, until it is about the size of a pencil eraser. Insert a toothpick or skewer and work it around to break up the egg yolk.
3. Pour out the egg, using the skewer to help if necessary, into a container to save for another use. Repeat with remaining shells. Once all of the eggs have been drained, rinse the inside of the shells with hot water several times. Place the eggshells in a 300 degree oven for 10 minutes to dry them out and kill any bacteria.
4. Allow the eggshells to cool while you prepare the ganache. Chop the chocolate into small pieces and place them in a medium heat-safe bowl. Place the cream in a small saucepan over medium-high heat and bring it to a simmer, but do not allow it to boil.
3. Pour the hot cream over the chopped chocolate and allow it to sit and soften the chocolate for a minute. Gently whisk the mixture until the chocolate is completely melted and the ganache is smooth and free of chocolate chunks or air bubbles. If desired, add a half-teaspoon of flavoring oil like orange or mint.
4. Once the ganache is smooth, place it in a pastry bag fitted with a round tip (make sure that the tip is small enough to fit in the holes in the eggshells.) Alternately, pour it into a plastic bag and snip off a small corner of the bag.
5. Stand the egg shells up in an egg carton with the holes on top. Pour the ganache into the shells, tapping them several times to remove any air bubbles. Make sure that you fill the chocolate to the top of the shell.
6. Once all of the egg shells are filled with chocolate ganache, refrigerate the carton to set the chocolate ganache, for several hours or overnight.
7. Once set, the ganache eggs are ready to eat. Allow them to sit at room temperature for 20-30 minutes before eating, so they soften and regain the signature silky texture of ganache. Eating can be something of a tricky proposition when the ganache is soft; I like to break off the top and then use a spoon (or my tongue!) to hollow out the rest of the eggshell. Be sure to monitor any children enjoying these candies, so that they do not accidentally ingest any eggshells or otherwise hurt themselves.
Note: If you are going to have them at room temperature or give them as gifts, it is best to place a sticker or piece of tape over the bottom, as the ganache will get softer and might leak out at room temperature. Store Ganache Eggs in the refrigerator for up to two weeks.Click Here to View All Easter Candy Recipes!