Advocaat - Mascarpone eggs

Name: Advocaat - Mascarpone eggs
Cook time: 50 min
Total time: 50 min
Yield: 49
Ingredients: 1/3 Vanilla pod; 250 g Mascarpone (Italian cream cheese); 12 TABLESPOONS Egg liqueur; 1 Pallet of half-bitter hollow eggs (with large (49 pieces); 7-10 Tbsp hole); 75 g Dark chocolate coating; 50 g white couverture; 1 pack of Chocolate decorative hearts (milk, dark and white chocolate (60 pieces); 49 Chocolate cuffs

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 49

1/3 Vanilla pod
250 g Mascarpone (Italian cream cheese)
12 TABLESPOONS Egg liqueur
1 Pallet of half-bitter hollow eggs (with large (49 pieces)
7-10 Tbsp hole)
75 g Dark chocolate coating
50 g white couverture
1 pack of Chocolate decorative hearts (milk, dark and white chocolate (60 pieces)
49 Chocolate cuffs

Directions

1
Cut open the vanilla pod and scrape out the pulp. Mix mascarpone, advocaat and vanilla pulp. Pour into a piping bag with a small perforated spout. Fill the hollow eggs to just under the hole and chill for 1 hour. Melt the dark chocolate glaze, fill it into a freezer bag and cut off a small corner. Fill the hole with couverture and chill the eggs for 20-30 minutes.
2
Turn the eggs over in the pallet. Melt the white couverture and put it in a freezer bag as well. Cut off a small corner. Dab white and whole milk hearts with some couverture and stick them on the eggs. Paint bows on the eggs and put them in a cool place for about 20 minutes. Put the eggs in chocolate cuffs and keep cool
3
waiting time approx. 1 3/4 hours