Filled Nougat Easter Eggs - iChoc

It’s hard to believe, but Easter is just a week away! So it’s high time to get in the mood for the sweet side of spring. Our new recipe is sure to get you excited: homemade, filled chocolate Easter eggs with a deliciously creamy nougat crisp filling. As a highlight on your coffee table, these little treats really make a statement and, as a bonus, sweeten the wait until the holiday!

Zutaten

Für 6 kleine Ostereier

120 g iChoc White Nougat Crisp
160 g VIVANI Dark Cooking Chocolate
50 g Coconut milk
15 g chopped hazelnuts
Easter Egg Chocolate Mold

Zubereitung

1. First, chop both types of chocolate separately as finely as possible. Melt 80 g of the dark chocolate in a double boiler and pour it evenly into 12 Easter egg chocolate molds. Turn the molds upside down, let them drain, and place them on parchment paper. Let them set in the refrigerator, then repeat the process to ensure the chocolate shells are sturdy.

2. For the filling, place the chopped iChoc White Nougat Crisp in a glass bowl. Heat the coconut milk on the stove until it’s just about to boil, pour it over the chocolate, wait a moment, and then stir until everything has melted. Let it cool slightly, cover with plastic wrap, and let it set in the refrigerator for at least two hours.

3. Carefully remove the chocolate Easter eggs from the molds. Using a piping bag or a teaspoon, fill the shells with the ganache. Melt the edges with a warm spoon and press two halves together. Put them back in the refrigerator.

4. Melt the remaining dark chocolate in a double boiler. Stir in the chopped hazelnuts and dip the small chocolate eggs into the mixture one at a time. Lift them out with a fork, let them drain slightly, place them on parchment paper, and let them cool in the refrigerator.

5. Pour the mixture into a large mold to make a large surprise egg. Then place one of the nougat eggs between the two large chocolate halves and seal them as described above.