Plain chocolate 120 grams
Plain chocolate 80 grams
White chocolate 25 grams
Freeze dried raspberries as needed
Prep. (Before you begin)
1 - Break the plain chocolate into pieces.
2 - Melt the white chocolate.
1 - Lift the Cooking Chef head and fit the heat shield.
2 - Fit the Creaming beater to the machine.
1- Attach the Mixer bowl to the machine.
2 - Add Ingredients 1 (plain chocolate) into the Mixer bowl, fit the splash guard.
3 - Heat at 45°C, speed Stir 3 for about 1 minute until all the chocolate is melted.
1 - Remove the Mixer bowl from the machine.
2 - Add Ingredients 2 (plain chocolate) into the Mixer bowl.
3 - Stir until melted.
4 - Spoon some of the chocolate into one half of the mould.
5 - Turn the mould to cover the inside of the mould.
6 - Continue to do this for about 30 seconds.
7 - Turn the mould over, above the Mixer bowl and allow the excess choclate to run out.
8 - Repeat this process with the second half of the mould.
9 - Leave the moulds open side up on a baking tray to set for about an 1 hour.
10 - Remove the egg halves from the moulds.
11 - Warm the baking tray in the oven.
12 - Place the chocolate egg halves edge down on the baking tray.
13 - Allow the edges to melt slightly and press together.
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