Easter Egg

A delicious chocolate based dessert in the form of specially decorated eggs enjoyed during easter. This is a Sanjeev Kapoor exclusive recipe.

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Main Ingredients	Dark Chocolate, White Chocolate
Cuisine	American
Course	Desserts
Prep Time	1.30-2 hour
Cook time	11-15 minutes
Serve	4
Taste	Sweet
Level of Cooking	Moderate
Others	Veg

Ingredients list for Easter Egg

Melt chocolate in a double boiler. In case you do not have a double boiler, put some water in a bigger vessel and place a smaller bowl with the chocolate in it.
Add cocoa butter, which helps the chocolate to set faster and also to de-mould.
Keep stirring till all the chocolate has melted. Take it out of the double boiler and keep stirring till it cools sufficiently.
To test whether the melted chocolate has reached the required temperature put a toffee in it.
When the toffee stops melting it means the correct temperature has been reached.
Line the mould with some cocoa butter. Pour a little of the melted chocolate in each half the mould and tilt so that it spreads evenly.
Pour out the extra chocolate. Keep the moulds on a bed of ice to set the chocolate.
When it is almost set, remove the extra chocolate at the edges so that when the two halves are joined together it looks neat.
De-mould the two halves. Fill the halves with toffees, gems or any other filling of your choice.
Melt some white chocolate in the same way. Take melted white chocolate in a piping bag and line the open edges of the two halves of chocolate case.
Join them together. Make some design on the outside with the white chocolate.
Leave it in the refrigerator till the chocolate has properly set.