Chocolate Eggs
10 servings
60 minutes
The 'Chocolate Eggs' candies are an exquisite dessert that transports you to the atmosphere of traditional European sweets. Its history traces back to ancient culinary experiments with chocolate and honey, where masters aimed to create the perfect texture and taste. The delicate filling of honey and condensed milk infused with vanilla aroma offers softness and sweetness, while the bitter chocolate glaze adds a rich contrast. These candies delight not only in taste but also in their elegant appearance. They can be served with tea or coffee and used as a refined treat for celebrations. The sugar crust forms at room temperature, providing a pleasant crunch with every bite. This is the perfect combination of tenderness and richness, worthy of the most exquisite delicacies.
1
Melt the butter over low heat, it should not boil.
- Butter: 40 g
2
In a separate bowl, mix honey, condensed milk, sugar, vanilla, and dye, add melted butter, and knead until smooth.
- Honey: 0.7 tablespoon
- Condensed milk: 100 g
- Icing sugar: 400 g
- Vanilla essence: 1 teaspoon
- Yellow food colouring: to taste
- Butter: 40 g
3
Cover the dishes with plastic wrap and leave for at least 4 hours at room temperature.
4
Break the chocolate into small pieces and melt it in a water bath.
- Dark chocolate: 250 g
5
Shape the honey mass into egg-shaped candies and coat them with glaze: stick the candies on a fork and dip them in chocolate. Leave the candies at room temperature to form a sugar crust.
- Dark chocolate: 250 g
6
Place the candies on baking paper until fully set.
