Easter Chocolate Eggs: Gourmet Recipe

Ingredients

• 1 lb of high-quality dark chocolate, finely chopped
• 4-6 hollow egg-shaped molds, approximately 3 inches in size
• 1 cup homemade or store-bought caramel
• 1 cup toasted hazelnuts, finely chopped
• 1 cup dried cranberries, roughly chopped
• Edible gold leaf, for decoration (optional)

Instructions

1. Place the chopped chocolate into a heat-proof bowl and melt it over a bain-marie until it reaches 120°F. Stir the chocolate with a spatula until it is fully melted and smooth.
2. Remove the chocolate from the heat and place approximately 2 tablespoons worth of melted chocolate into each egg mold. Use a small brush or the back of a spoon to spread the melted chocolate evenly throughout each mold. Once the surface is covered, place the molds upside down on a wire rack to let the excess chocolate drip out. Let it set for approximately 5-10 minutes.
3. Repeat step 2 once more, to create a second layer of chocolate around the molds. Once you have brushed the chocolate inside of each mold, use a spatula or knife to scrape the edges of the mold to remove any excess chocolate. Place the molds upside down on a wire rack to let the excess chocolate drip out. Let it set for approximately 10-15 minutes.
4. Once the chocolate has fully set, carefully remove the molds from the chocolate eggs by gently pulling the mold away from the egg-shaped chocolate. The chocolate egg should stay intact.
5. In a small pan, gently heat up the caramel until it loosens up. Carefully pour the caramel into each egg, filling the chocolate egg about a quarter of the way up. Sprinkle the chopped hazelnuts and cranberries into each egg, filling them up to the top.
6. Carefully tap each egg mold on the counter or table to help settle the nuts and cranberries inside the egg.
7. Add a final layer of melted chocolate to the top of each egg, making sure it is level with the top edge of the egg. Place the eggs back on the wire rack and refrigerate for about 30 minutes until the chocolate is fully set.
8. Remove the eggs from the refrigerator and carefully remove them from the egg molds by gently pulling the mold away from the chocolate egg. The chocolate egg should remain intact and free of any remaining chocolate.
9. Verdict: These Easter chocolate eggs are a decadent treat that will impress anyone who tries them. The combination of dark chocolate, gooey caramel, and crunchy hazelnuts and cranberries is a match made in heaven. The edible gold leaf gives them an extra festive touch, making them perfect for any Easter celebration.
10. Serving Suggestions: Serve the chocolate eggs on a platter for dessert, or wrap them in cellophane bags and give them as gifts to family and friends.