Decorative Egg
Chocolate mousse filling Easter eggs
Being non-religious persuasion, greedy, Easter for me is a feast of chocolate in all its forms delicious. In my humble opinion, these chocolate eggs, chocolate mousse filling is a good place for the match begins. A perfectly made mousse is deliciously rich, silky smooth and decadent. You can adjust the spice to the game – substitute vanilla extract for the rum or liqueur flavor, add coffee, orange peel and spices.
If like me you are a bit of a fancy pants and like to impress your friends and family with culinary delights, try them for dessert over Easter wonderful – individual serving deviled eggs in egg cups (or mugs), decorated with gold thread or chocolate. Making your own eggs is fun, but if you are chocolate short a time as half empty sell around Easter, you can simply fill with the mousse and decorate yourself.
Ingredients for foam (standard serving for 
250g black chocolate (70% + cocoa solids)
300 ml cream
1 teaspoon vanilla extract
2 egg yolks, room temperature
2 egg whites at room temperature
1 / 2 cup sugar – divided in two sizes of 1 / 4 cup
Method for the mousse
1. Melt the chocolate in a heat, stirring frequently to prevent the chocolate burning. Leave aside to cool slightly while you prepare the remaining ingredients.
2. Whip cream and vanilla. Cover and refrigerate.
3. In a large bowl, Beat the egg yolks and sugar 1 / 4 cup until very thick and pale, and sugar is completely dissolved. This will only work if the eggs are at room temperature too cold and thick not.
4. In another bowl beat egg whites until thick and frothy. Add remaining 1 / 4 cup sugar and beat until stiff peaks are formed. Egg whites should be glossy and the sugar dissolves.
5. Slowly add melted chocolate to yolk mixture beaten egg, mix well.
6. Add half the beaten egg white mixture and mix until smooth before adding the whipped cream.
7. Finally, add the remaining egg white mixture. Mix until completely smooth.
8. Refrigerate for a couple of hours or overnight.
Egg Ingredients
225g white chocolate
225 g of black chocolate
(Depending on the size of your molds and how thick to make deposits.)
Her chocolate must be tempered to stabilize the cocoa butter and produce a glossy finish. If there will be tempered and dull bacon, once established. (See below for tips on the temple.)
If you hurry you can use compound chocolate (the chocolate contains no cocoa butter and is commonly used bakery) – will not be so delicious flavor, but does not require tempering.
Gold and silver (optional)
Team
Pipes bag, chocolate molds, and the thermometer (for tempering chocolate)
Method of eggs
1. * Temple or melt chocolate.
2. Prepare the molds. Make sure they are clean and dry – you may also wish to mist with a little cooking spray to make it easier to remove the eggs once laid.
3. Pour the liquid chocolate into molds, rotating to ensure even coverage. Place the mold opening down on a sheet of baking paper and leave in place (not the refrigerator).
4. Once set, push the eggs out of the molds and baking paper. Foam tube in each half.
5. Run a hot knife around the edges of the shells, then press two halves to form one whole egg.
6. Decorate the outside of eggs, if want – can refer you to chocolate, covered with gold leaf, or studs, with cake decorating.
Large eggs a great dessert – serve in egg cups with a spoon to get easily into the tasty filling!
Smaller eggs can be placed in containers or baskets to decorate an Easter table. Also make great gifts, just remember to keep cool.
* Warm Chocolate
I think the easiest way to temper chocolate is the 'seeding' method, which is to add the melted chocolate, tempering chocolate, chocolate tempered glass provide seed to achieve the patient. The chocolate you buy is already tempered, but once the merger of the molecules of fat separate and loses his temper.
1. Chop the chocolate. Place about two thirds of the chocolate on top of a double-boiler (Mary thebaine).
2. Heat in hot (not boiling) and stir constantly until the chocolate reaches 43 to 46 ° C. Be careful not to burn the chocolate – black chocolate can handle more heat than milk or white but a good rule not to let the chocolate get more than 54 ° C.
3. Remove the bowl from the water bath and place on a towel *.
4. Let the chocolate to cool to between 35 and 38 ° C.
5. Add the remaining chocolate to melted chocolate and stir until all chocolate is melted. The chocolate is now hardened and ready for use.
6. When working with chocolate, keep it in the range of 31-32 ° C to maintain calm. If genius loose, simply repeat the steps earlier, adding some "fresh" tempered chocolate melted chocolate.
* Do not allow moisture to enter the chocolate will seize it – If this happens, discard the chocolate seized and start again.
For great recipes and href = "http://www.fisherpaykel.co.nz/product/cooking/"> kitchen appliances Fisher & Paykel visit our web site.
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