Easter chocolate eggs
In European countries Easter chocolate eggs are as traditional as dyed eggs in Ukraine. You can see chocolate eggs on the eve of Easter: from the size of a pigeon egg to an ostrich egg, which sometimes weighs up to several kilograms! Some European countries even organize a special exhibition for the Easter holidays, where real professionals of chocolate egg production come together. Making such eggs, of course, is not an easy job, but if you have a desire ... we recommend you to try!
Ingredients
| eggs (white) 4 pcs |
| chocolate (black and white) 200 g |
| a handful of crunchy snack mix (cereal, air rice, rings, etc.) |
| food coloring |
| vinegar |
Instructions
Step 1
Free the eggs from the egg whites and yolks.
Step 2
Make two holes in each shell from the bottom and top so that one (top) is large and the other (bottom) is as small as possible. The bottom hole is best pierced with a thick needle.
Step 3
Wash the shells thoroughly under running water and drop them in boiling water for a few minutes to sterilize them.
Step 4
Give the shell a color: dilute a teaspoon of vinegar, food coloring in cold water in a separate pot and boil the shell for a few minutes. Remove the shell and allow it to dry well.
Step 5
Place the already colored shell in the egg carton mold with the wide opening facing up.
Step 6
Melt the white and dark chocolate separately over water.
Step 7
Fill a pastry syringe with chocolate and fill 1/3 of the shell. Sprinkle in a small pinch of crunchy snacks, then fill with more chocolate and another pinch of snacks. Continue alternating chocolate and snacks until the shell is all filled.
Step 8
Place the chocolate eggs in the refrigerator to chill for 3-4 hours.
