Chocolate egg with ice cream
4 servings
60 minutes
Chocolate egg with ice cream is an exquisite dessert of French cuisine, embodying a play of textures and flavors. It consists of a delicate half-sphere of milk chocolate, hiding creamy ice cream adorned with a piece of canned apricot mimicking an egg yolk. This dessert is made for those who appreciate the aesthetic presentation of dishes and unexpected flavor combinations.
1
Melt the milk chocolate in a water bath and let it cool. Inflate small balloons and tie them tightly. Pour a little melted chocolate onto a flat plate for the base. Dip the balloons halfway in chocolate and place them on the bases. Put the chocolate eggs in the fridge for about two hours to set. After that, you can poke the balloons with a needle and remove them from the chocolate. You should end up with half an eggshell.
- Milk chocolate: 100 g
2
Now you can fill it with slightly melted ice cream, which will act as the egg white. On top of it, place half a canned apricot, which will be the yolk.
- Ice cream: to taste
- Canned apricots: to taste
