With Easter fast approaching, many of us have already started planning the menu that will tantalise our taste buds. Although this year’s celebrations will have to be kept small due to the lockdown, there is no reason why we cannot celebrate Easter properly! To please the young and old alike, Sun Resorts’ Corporate Pastry Chef Sandy Scioli shares her recipe for hazelnut caramel truffles eggs.
Hazelnut caramel chocolate truffles eggs
– 250g of fresh cream
– 100 g of sugar
– 30 g of salted butter
– 250 g milk chocolate 35% cocoa (preferably couverture)
– 100g whole hazelnuts
– 3 tablespoons of cocoa powder
– 200g dark chocolate
Start by bringing the cream to a boil in a saucepan. In another pan, prepare a dry caramel with the sugar. Remove from the heat and add the butter and the warm cream before putting it back on the heat for a few moments. Add this mixture to the chocolate pieces and wait two minutes before mixing to obtain a smooth and unctuous ganache.
In the meantime, roast the hazelnuts in a baking tray at 160°C for 15 minutes and leave to cool.
When the ganache is completely cooled, place it in the refrigerator for a few hours to harden. Form the ganache into egg-shaped balls and add a toasted hazelnut in the middle. Put your “ganached” eggs in the fridge.
Continue by breaking the chocolate into pieces. Melt it in a bowl in a double boiler. Make sure the chocolate is not too hot.
Take the “ganached” eggs out of the fridge and coat them with the melted chocolate using a fork. Be sure to tap the edge of the bowl to remove any excess chocolate. Place the cocoa in a tray and quickly roll the eggs in it. Repeat until you have wrapped all the truffles. Return the tray to the refrigerator for 5 minutes. To remove excess cocoa, gently strain the truffles through a sieve.
Place the truffle eggs in the fridge before serving.
This treat is sure to brighten up your celebrations and satisfy even the most demanding palates!