Baileys Chocolate Luxe Easter Eggs
6 individual eggs based on 6.5 eggs 12 half’s
1 hour 30 minutes plus 3-4hrs cooling and setting time.
175g Double cream
160g Caster Sugar
130g Butter (room temperature)
65g Baileys Chocolate Luxe
600g Dark chocolate
Chocolate egg moulds 6 half’s x 2
Edible gold, blue and pink paints
· First make the caramel. Pour the cream into a sauce pan and bring to the boil, take off the heat and set aside. Place a thick based saucepan on a medium heat, allowing it to warm up for a moment. Sprinkle in a couple of table spoons of sugar, allow it to melt, this will be the base of your caramel. Continue to add the sugar a tbsp. at a time allowing to melt fully before adding the next one. You are looking for a nice amber colour. Take off the heat, gradually stir in the cream, be very careful as it will bubble up so stand back. Add in the butter and stir until fully incorporated. Allow to cool before adding the Baileys. Cover the bowl and leave the caramel to set in a cool place for a couple of hours.
· Prepare your chocolate moulds, make sure they are clean and dry. Finely chop the dark chocolate with a serrated knife. In a medium stainless steel bowl melt two thirds of the chocolate over a sauce pan of barely simmering water. Once the chocolate has melted take off the heat and add the remaining third, stir occasionally until the chocolate has melted.
· Spoon in the chocolate to each cavity filling to the top. Tap the mould to remove any air bubbles allow to sit for a few moments and then tip the excess chocolate back into the bowl. You are looking to have a shell about 3mm thick. Cover the chocolate mould with a piece of parchment paper, place on a baking tray and put in the fridge for 15 minutes. If the shells are too thin you can paint more chocolate onto the set shell to give an extra layer.
· Spoon in the caramel, try to be as neat as possible. Fill just below the top so you have room to seal in the caramel. Re-warm the chocolate taking off the heat before it has completely melted, stir occasionally until there are no lumps. Seal one egg at a time by placing a teaspoon of liquid chocolate and with a pallet knife smooth to the edges. To set the chocolate place in the fridge for a few moments. Once set turn the mould over so the bases face down and remove the eggs. If you want to make whole eggs place a some of chocolate on the one half and gently place another half on top and allow to set before carefully removing from the mould. To decorate use the paint brush and flick the edible paint across the top of the egg.
· If the above technique is too technical a great alternative is to buy some hollow eggs to fill. With a hot dry knife carefully cut each egg in half. Line an egg box with some kitchen paper in each cavity, this will make it easier to assemble them. Fill with caramel and seal with melted chocolate and decorate with the edible paint.
Top Tips – If the chocolate gets to thick when making the eggs re warm a little so it become fluid again.