Chocolate Cream Easter Egg with Raspberry Filling
A delightful Easter dessert featuring a chocolate cream egg filled with fresh raspberry sauce.
Equipment
- Water bath
- Plastic Wrap
- Duct tape
- Parchment paper
- Pot
Ingredients
- 21 oz dark chocolate
- 1 honeydew melon
- 9 oz cream cheese
- 0.5 tsp vanilla extract
- 3 tbsp powdered sugar
- 0.5 lemon (juice)
- 2 gelatin sheets
- 5 fl oz cream
- 10 oz frozen raspberries
- 1 tbsp sugar
- 1 orange (juice)
- raspberries (to garnish)
Instructions
- Chop the chocolate and melt it in a water bath, stirring regularly until smooth and creamy.
- Cut a piece of plastic wrap about 3x the size of the melon. Place the melon in the middle, wrap it firmly, and tape the top to prevent opening.
- Dip the wrapped melon halfway into the melted chocolate and let the excess drip off.
- Rest the melon on a piece of parchment paper and let it sit until the chocolate hardens.
- Mix all the ingredients for the cream together and set aside.
- Once the chocolate has hardened, cut open the plastic wrap and carefully remove the melon from the chocolate.
- Carefully remove the plastic wrap from the chocolate.
- Pour the cream filling into the chocolate egg, smooth it out, and let it stiffen. Tip: To speed up the process, refrigerate the cream-filled egg.
- Caramelize the sugar in a pot, add the frozen raspberries and orange juice, and stir constantly until a creamy sauce forms. Once the sauce has cooled, scoop out a section of the cream filling and fill the hollow space with the raspberry sauce. Refrigerate the egg for another hour if you want a firmer center. Garnish with fresh raspberries before serving.
