Chocolate Egg with Ice Cream
Baking and Desserts • French
Description
Chocolate Egg with Ice Cream
Ingredients
- Liquid dark chocolate 5 oz
- Vanilla Ice Cream to taste
- Canned Peaches to taste
Step-by-Step Guide
Step 1
Melt the milk chocolate in a water bath and let it cool. Inflate small balloons and tie them tightly. Pour a little melted chocolate onto a flat plate to create a base. Dip the balloons halfway into the chocolate and place them on the bases. Put the chocolate eggs in the refrigerator for about two hours to set. After that, you can pierce the balloons with a needle and remove them from the chocolate. This should create a half eggshell.
Step 2
Now you can fill it with slightly softened ice cream, which will act as the egg white. On top of it, place half of a canned apricot, which will represent the yolk.
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