Colourful marzipan and truffle eggs

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Chopping chocolate. Heat cream in a pot and add chocolate. Take the pot off the heat and stir until the chocolate has dissolved. Put in a cool place for 2-3 hours. Chop the chocolate and melt it on a hot water bath and let it cool down. For the marzipan eggs, sieve 75 g icing sugar and knead with marzipan.

2. 2

   Remove approx. 40 g marzipan and colour yellow with food colouring. Form approx. 12 eggs of different sizes from the remaining marzipan. Form thin bows from the yellow marzipan. Fill 1-2 tablespoons of the couverture into a freezer bag and cut off a small corner. Decorate marzipan eggs with chocolate coating, bows, pistachios, sugar writing and flowers, decoration hearts and flowers as desired and let them dry. Whip the cooled chocolate cream mixture until creamy with the whisk of the hand mixer. Using 2 moistened teaspoons, cut and shape approx. 24 eggs and place on a tray coated with oil. Place truffled eggs in the freezer for 30 minutes or refrigerate for at least 1 hour. In the meantime, paint the remaining pistachios and sieve the icing sugar. Place the pistachios, icing sugar, chocolate sprinkles and sugar on each plate. Warm up the chocolate coating again.

3. 3

   Whip the cooled chocolate cream mixture until creamy with the whisk of the hand mixer. Using 2 moistened teaspoons, cut and shape approx. 24 eggs and place on a tray coated with oil. Place truffled eggs in the freezer for 30 minutes or refrigerate for at least 1 hour. In the meantime, paint the remaining pistachios and sieve the icing sugar. Place the pistachios, icing sugar, chocolate sprinkles and sugar on each plate. Warm up the chocolate coating again. Take truffle eggs one by one on a fork and cover with chocolate coating using a spoon. Drain a little and place them immediately on one of the four plates and sprinkle with the respective coating. Decorate some eggs immediately with an almond half, put all the eggs in a cool place and let the chocolate coating set. Truffle eggs keep well packed in tins, stored in a cool place (vegetable bin in the refrigerator) for 7-10 days. To serve, the eggs can be placed in chocolate cuffs and nicely decorated in a basket.

4. 4

   Take truffle eggs one by one on a fork and cover with chocolate coating using a spoon. Drain a little and place them immediately on one of the four plates and sprinkle with the respective coating. Decorate some eggs immediately with an almond half, put all the eggs in a cool place and let the chocolate coating set. Truffle eggs keep well packed in tins, stored in a cool place (vegetable bin in the refrigerator) for 7-10 days. To serve, the eggs can be placed in chocolate cuffs and nicely decorated in a basket.