The ingredients listed in commercially produced chocolate cream eggs have begun to really bother me. And I hate the idea of putting yet another piece of useless coloured foil into the earth’s ever-growing mound of non-decomposing garbage.
Not to mention that the commercial chocolate cream eggs are horrendously sweet.
And it got me thinking. How hard would it be to make our own chocolate eggs for Easter?
Here’s what I’ve planned to do:
Homemade Chocolate Cream Egg
- semi-sweet chocolate
- Melt chocolate and butter over a double boiler
- Gently stir cream into the melted chocolate. Remove from heat.
- Carefully pierce a small hole in the bottom of the egg and place it in a pot of boiling water for 5 minutes.
- Remove the egg with a slotted spoon and rinse it under cold water to loosen the shell. Remove the shell without damaging the shape of the egg.
- Roll the egg in the chocolate mixture to completely cover it.
See? You can have your homemade chocolate cream egg and eat it too. (Or not.)
* Add some cinnamon and a bit of cayenne to the chocolate for an extra kick.
* If soft boiled eggs make you queasy, hard-boil the egg. But remember that if the egg is hard-boiled, the yolk’s texture won’t resemble a commercial Cadbury Cream Egg yolk.
Also of interest:
Make your own chocolate cream egg (Monday, March 29, 2010)
I looked everywhere on the Google homepage to see what they had up their sleeves today but couldn’t find anything anywhere. Rats!! So I googled to find out if they’ve lost their sense of humour. Here’s what I found:
I still can’t tell if there really are people who are seeing Topeka rather than Google.