Chocolate nest filled with Easter egg chocolates

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★★★★★ (5.0)
Posted on: 2022-03-04
 

Filled Easter eggs in a chocolate nest

Colourful Easter eggs are a long-standing tradition that many people look forward to every year. When you go shopping, the range of colourful Easter eggs on offer is simply overwhelming. But instead of egg white and yolk, these little eggs are filled with a delicate strawberry ganache made with white chocolate. They’re also coated in fruit powder, desiccated coconut, cocoa powder, sprinkles or other ingredients. You can really let your imagination run wild and get creative, and this gives them a particularly fruity and intense flavour. As the icing on the cake, these delicious chocolate eggs are also nestled in a nest made of dark couverture with a delicious crunchy chocolate base! Alternatively, you could of course place small, cute chocolate figures in the nest instead of Easter eggs. A perfect Easter gift for young and old alike. A little tip for the Easter Bunny: best not to leave them in the sun.

Please note: For this recipe, you’ll need an ice-cold marble slab. This should have been in the freezer for at least an hour. You’ll only need the marble slab to make the nests.

Key figures

Quantity:45 pieces

Difficulty: Easy

Shelflife: 1 month

Strawberry ganache

Double cream100 g
Fruit purée | Strawberry120 g
Sorbitol10 g
Glucose20 g
Butter20 g
Strawberry flavouring1/2 tsp
White couverture chocolate280 g

Chocolate bases, 8 pieces

Chocolat de couverture | Dark, tempered350 g
Hüppen flakes30 g

Chocolate nest & decorations

Chocolat de couverture | Dark, tempered200 g
Fruit powder | as desiredA little

Making the strawberry ganache

Bring the double cream to the boil in a saucepan together with the fruit purée, the strawberry flavouring (alternatively, you can use flavouring paste), the sorbitol, the glucose and the butter. The flavouring serves to intensify the strawberry flavour.

Pour the boiled mixture over the white couverture pieces and press the drops down so that they are completely covered by the hot cream mixture. Leave everything to stand briefly so that the hot cream can melt the couverture, then stir with a whisk until a smooth mixture forms.

Spoon the finished ganache into a piping bag and leave it to cool at room temperature for about 20 minutes. Alternatively, you can place it in the fridge for about 10 minutes.

Making the chocolate bases and nests

Whilst the ganache is cooling, you can get on with making the cake layers and the nests.

Put the tempered dark couverture into a bowl and mix it together with the Hüppen flakes.

Not sure how to temper chocolate properly? Then have a look at our blog post or come along to our chocolate tempering course!

Here you’ll find our chocolate tempering courses

Then pour this chocolate mixture into the Florentine silicone mould (ø 6 cm). Tap the mould gently on your work surface so that the couverture spreads evenly inside and any air bubbles can escape. Then place the mould in the fridge for about 15 minutes.

In the meantime, make the nests. For this, you’ll need an ice-cold marble slab. It’s best to put the slab in the freezer for an hour beforehand. Fill a cornet paper with some dark couverture and pipe very fine strips onto the ice-cold marble slab.

You’ll need to work quite quickly now, otherwise the chocolate will become too hard to shape. Use a metal spatula to scrape the strips off the slab and gently press them together so they lie close against one another.

Next, take one of the finished bases and carefully wrap the fine strands of couverture around it. You can then stick them together with a little tempered couverture.

Completion

Prepare small bowls containing various ingredients such as: fruit powder, cocoa powder, desiccated coconut, crushed Hüppen flakes and much more.

Now take the hollow Easter eggs and the cooled strawberry ganache. Fill the hollow shells with the ganache, stopping about 2–3 mm below the rim of the opening, so that you can then seal them easily with tempered white couverture.

Next, remove the eggs from the plastic, put on a pair of gloves and spread a little white couverture over the palm of your hand. You only need a small amount of chocolate per egg.

Then carefully pick up the eggs one by one and roll them in your palms so that they are coated with a little white chocolate. Next, place them in one of the bowls containing the fruit powder or one of the other ingredients.

To ensure the surface is evenly coated with the desired topping, gently shake the bowl from side to side. You’ll then need to leave the eggs to cool for about 5 minutes so that the chocolate sets. It’s best to put them back into the plastic holder so they don’t roll away.

Finally, take some more dark couverture and pour it into a paper cone. Spoon a little of the couverture onto the base of your chocolate nest and use it to stick the eggs onto the nest base one by one. This step is optional and is mainly intended if you’d like to give the nests as gifts.

Storage and shelf life

Once filled, the chocolates will keep at room temperature for up to one month. The nests and chocolate bases have a shelf life of up to 6 months.

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Nutritional information per 100 g

Energy value in kJ:1907 kJ |Energy value in kcal:457 kcal |Fat:27 g, of which saturated fatty acids: 13 g |Carbohydrates:47 g, of which sugars: 41 g |Protein:5 g |Salt:0.08 g

 
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Posted in: Seasonal recipe ideas, Spring & Easter, Sweet recipes, Chocolate and pralines, Pralines, Chocolate specialities

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Comments

  • Gefüllte Ostereier im Schokoladennest
    By: Sabine Piller On 2024-03-17
    Rating:
    ★★★★★ (5.0)

    Ich habe mich an diese tolle Aufgabe gewagt und es hat beim ersten Mal vieles erstaundlich gut funktioniert. Leider hat das filieren nicht so gut funktioniert. Ich hatte die Marmorplatte sogar länger als eine Stunde im Tiefkühler. Leider haben die Schokoladenfäden nicht gut am Schoggiboden gehalten und beim vierten Nest gings gar nicht mehr. Habe ich zuwenig Übung oder gibt es einen Trick dafür?
    Liebe Grüsse
    Sabine Piller

    Replied by: Rebecca Odermatt On 2024-03-18 Hallo Sabine

    Besten Dank für Deine Nachricht. Am besten lässt man die Marmorplatte über Nacht im Tiefkühler, denn eine Stunde ist schon sehr knapp, vor allem für die Herstellung von mehreren Nestern. Zudem geht die Herstellung der Nester einfacher, mit einer gut temperierten Couverture. Evtl. war diese etwas zu warm.

    Ich hoffe, ich konnte Dir weiterhelfen und wünsche Dir viel Spass bei der Herstellung und frohe Ostern.

    Liebe Grüsse Rebecca

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