Chocolate-filled eggs

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Ingredients

Serves 4

• 8 eggs
  
• 5 oz (145 g) white chocolate
  
• 4 oz (120 g) confectionery dark chocolate
  
• 6 oz (175 g) praline chocolate
  
• 5 ½ oz (160 g) heavy cream
  
• A small quantity of grated coconut
  
• A small quantity of powdered cocoa
  
• A small quantity of hazelnut powder

Preparation

Preparation of ingredients:

• Wash the eggs, and with a needle, poke a small hole in the topmost point and another larger hole on the opposite topmost point
• Empty the eggs by blowing into the hole and collect the egg white and yolk in a bowl
  
• Rinse off the eggs and dry them on a cake rack

Preparation of the ganache:

• In a saucepan, slowly heat 1/3 of the heavy cream
  
• Remove the heavy cream from heat and add the coarsely chopped white chocolate
  
• Stir until the chocolate is completely melted and set aside
  
• Repeat the procedure for the other two chocolates

Filling the eggs:

• Pour each ganache, one after the other, into a pastry bag and fill the hollow eggshells
  
• Arrange them in an egg carton and keep them in the refrigerator overnight

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