Surprise egg dessert
easy
45 mins
45 mins
Ingredients
- 250 g Whipped cream
- 75 g Dark chocolate
- 50 g Milk chocolate
- 5 Surprise eggs (1=23 g)
- 1 go. Tsp espresso powder (instant)
- 5 (approx. 40 g) Ladyfingers
- 2 TABLESPOONS Almond liqueur (Amaretto)
- 30 g crushed hazelnuts
- 7-10 Tbsp to decorate small chocolate beetles, hearts, sugar eggs and so on
- 1-2 TEASPOONS ground pistachios
Directions
- 1
Heat the cream in a saucepan. Break the chocolate into pieces, add to the cream and melt while stirring. Put the chocolate cream in a mixing bowl and refrigerate. Wrap surprise eggs out of the paper and carefully cut in half with a sharp knife. Mix espresso powder with 5 tablespoons of boiling water.
- 2
Break through the lady fingers once. and sprinkle with coffee and almond liqueur. Roast the hazelnuts in a pan without fat, take them out and let them cool down. Whip cold chocolate cream with the whisks of the hand mixer until stiff. Put into a piping bag with a medium-sized star-shaped spout and squirt a small tuff into each of the egg halves. Place half sponge fingers on top and spread the hazelnuts around them. Pour the rest of the truffle cream into the egg halves and decorate with chocolate beetles, wine gum hearts, Easter eggs etc. as desired. Sprinkle with pistachios.
- 3
Place half sponge fingers on top and spread the hazelnuts around them. Pour the rest of the truffle cream into the egg halves and decorate with chocolate beetles, wine gum hearts, Easter eggs etc. as desired. Sprinkle with pistachios. Put in a cool place for at least 30 minutes. Results in 10 egg halves
Nutrition Facts
250 kcal
16 g
18 g
3 g
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