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Chocolate nest filled with Easter egg pralines

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Stuffed Easter eggs in a chocolate nest

Colourful eggs at Easter is a long-standing tradition that many people look forward to every year. Even when shopping, the range of colourful Easter eggs on offer is overwhelming. But instead of egg whites and yolks, these little eggs are filled with a fine strawberry ganache with white chocolate. They are also coated with fruit powder, grated coconut, cocoa powder, sprinkles or other ingredients. You can let off steam and get creative and it gives them a particularly fruity and intense flavour. As the icing on the cake, these delicious chocolate eggs also come in a nest of dark couverture with a delicious crunchy chocolate base! Alternatively, you can of course put cute little chocolate figures in the nest instead of Easter eggs. A perfect Easter gift for young and old. A little tip for the Easter bunny: don't put it in the sun.

Please note: You need an ice-cold marble slab for this recipe. This should have spent at least one hour in the freezer. You only need the marble slab to make the nests.

Most important key data

Quantity: 45 pieces

Difficulty level: Easy

Shelf life: 1 month

Strawberry ganache

Whole cream100 g
Fruit puree | strawberry120 g
Sorbitol10 g
Glucose20 g
Butter20 g
Strawberry flavouring1/2 TSP
Couverture | White280 g

Chocolate base 8 pieces

Couverture | Dark, tempered350 g
Hüppen flakes30 g

Chocolate nest & decoration

Couverture | Dark, tempered200 g
Fruit powder | of your choiceLittle

Making the strawberry ganache

Boil the full cream together with the fruit puree, strawberry flavouring (alternatively you can also use flavouring paste), sorbitol, glucose and butter in a pan. 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 with the hot cream mixture. Leave everything to stand briefly so that the hot cream can melt into the couverture and then stir with a whisk until a homogeneous mixture is formed.

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

Production of chocolate bases and nests

While the ganache is cooling, you can start making the bases and nests.

Pour the tempered dark couverture (don't know how to temper correctly? HERE you will find the appropriate blog post, with detailed step-by-step instructions) into a bowl and mix it with the Hüppenflakes. Then pour this chocolate mixture into the Florentine silicone mould (ø 6 cm). Tap the mould lightly on your work surface so that the couverture is well distributed and any air bubbles can escape. Then place the whole thing in the fridge for approx. 15 minutes.

In the meantime, make the nests. You will need an ice-cold marble slab for this. It is best to place the slab in the freezer for an hour. Pour some dark couverture into a piece of cornet paper and make very fine strips on the ice-cold marble slab.

Now you have to work very quickly, otherwise the chocolate will be too hard to mould. Use a metal horn to scrape the strips from the plate and carefully press the strips together so that they lie close to each other.

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

Completion

Prepare small bowls with different ingredients such as: Fruit powder, cocoa powder, coconut sprinkles, crushed Hüppen flakes and much more.

Now take the Easter egg moulds and the cooled strawberry ganache. Pour the ganache into the hollow moulds up to approx. 2-3 mm below the edge of the opening so that you can then easily seal them with tempered white couverture.

In the next step, you can take the eggs out of the plastic, put on a pair of gloves and spread some white couverture on the palm of your hand. You only need a little chocolate per egg.

Then carefully take the eggs one by one and roll them in the palm of your hand so that they are covered in a little white chocolate. Then place them in one of the bowls with the fruit powder or one of the other ingredients.

To ensure that the surface is evenly coated with the desired coating, gently shake the bowl back and forth. Then leave the eggs to cool for about 5 minutes so that the chocolate sets. It's best to put them back in the plastic holder so that they don't roll away.

Finally, take some more dark couverture and pour it into a cornet paper. Pour some of the couverture onto the base of your chocolate nest and gradually stick the eggs to the base of the nest. This step is optional and is mainly intended if you want to give the nests as gifts.

Storage and shelf life

The filled chocolates can be kept at room temperature for up to one month. Nests and chocolate bases have a shelf life of up to 6 months.

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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 March 17th 2024
    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 March 18th 2024 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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