Drop the ball into the chocolate. The result is insane!
Chocolate eggs are always fun, even when it isn't Easter. So that's why we've decided to take inspiration from Europe where an Italian tradition of hiding toys inside chocolate eggs for children led to the creation of a range of candies that are popular all year round. The best thing about our version is that it's jumbo sized, so you'll be able to indulge not only yourself but all the chocolate and hazelnut fans around you too! No one will be able to resist this glorious combination, so let's get started.
You'll need (for 1 egg):
For the eggshell:
- 5¼ oz milk chocolate
- 5¼ oz white chocolate
For the crunchy wafer balls:
- 3½ oz milk chocolate
- 1 large wafer, cut into small squares
- 8¾ oz Nutella
- 2⅔ oz chopped hazelnuts
For the milk and chocolate cream filling:
- 5¼ oz Nutella
- 5 fl oz sweetened condensed
- 3½ oz white chocolate
1. First take care of the eggshell which will provide the container for the rest of your creation. For this, melt the milk chocolate in a water bath and then swirl it around the inside of half a large egg mold until it's completely covered.
2. Refrigerate the egg half for 30 minutes and then follow the same procedure with the white chocolate so that it forms an additional layer. Now cool the mold again for approximately 30 minutes to allow the chocolate to harden completely.
3. Now melt the next portion of milk chocolate in a water bath. Then use a pastry brush to paint it onto the insides of four hemispherical silicon molds. Then line the insides of the half-spheres with small squares of wafer.
4. Use a piping bag to squirt in as much Nutella as it takes to fill the hemispheres. Smooth out the surface and then refrigerate the molds for two hours. Now remove the hemispheres from their molds. Apply a generous amount of Nutella to two of them, then place the other two halves on top to create two complete spheres. Cool them again for 30 minutes.
5. Spread the rest of the melted chocolate over the outside of the balls and roll them in the hazelnut pieces until they are fully covered.
6. For the milk and chocolate cream filling, use a piping bag to layer the next layer of Nutella in the middle of the eggshell and smooth it out flat. Then melt the white chocolate in a water bath and stir in the condensed milk. Pour the white cream evenly into the egg.
7. Now place both hazelnut balls in the cream and chocolate filling. To be as close to the original as possible, they should be be sunk about halfway in.
Sometimes there are distinct advantages to being an adult: you can simply make your favorite candies yourself — only bigger and better, and probably more tasty than the store-bought versions!