Easter Egg Crème
A fun way to give Egg gifts at Easter, served as a "boiled egg" with a chocolate shell and a gooey sweet centre.
Level
Easy
Prep time
10 minutes
Cooking time
5 minutes
An easy, neat way to cut the easter eggs open, is to “saw” a small incision at the chosen position on the egg, until you are almostthrough to the inner chocolate layer. Insert the knife tip, and push downwards with a little pressure into the sawn slit, and a neat lid slice will just pop off away from the main eggshell . It really works!
Step 1
Cut off the top third from the pointed end of each egg. Position each rounded base piece into individual eggcups.
Step 2
Break up the chocolate into a bowl set snugly above a large bowl third-filled with boiling water. Set aside for the chocolate to melt gently in this heat.
Step 3
Lift the bowl away and gradually stir in the sour cream to achieve a glossy smooth mixture.
Step 4
Pour equally between the 6 egg cups to fill each one, and refrigerate in the original egg tray.
Step 5
For serving, position a yellow sweet in the centre to represent an egg yolk, and tilt the smaller egg lid pieces at a jaunty angle on each base.
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