Brownie-style Easter Eggs with Bonne Maman Hazelnut & Cocoa Spread
Chocolate
Dessert
Medium
Easter
Hazelnut and Cocoa Spread
10
Steps
- Break the dark chocolate into small pieces and melt it with the butter in a bain-marie
(double boiler). Then, let it cool slightly. - In a bowl, whisk the eggs, sugar, and vanilla together until the mixture is frothy. While
continuing to stir, add the melted chocolate, then gradually add the flour. - Pour the batter into a lined or buttered cake tin and bake in a preheated oven for 20 min at
175°C. Afterward, let the cake cool completely. - Once cold, crumble the chocolate cake into a bowl and add 3 large tablespoons of Bonne Maman Hazelnut & Cocoa spread. Using your hands, shape a half-egg. Use your finger to create a hollow in the center, as shown in the ideo, and place a teaspoon of Bonne Maman Hazelnut & Cocoa spread inside. Close the egg with another half. Repeat these steps until all the crumbled cake is used. Let the eggs rest in the refrigerator for 30 min.
- Melt the white chocolate in a bain-marie, dip 3 eggs into it one by one, add a few sugar
lowers for decoration, and let them set. - Divide the remaining melted white chocolate into 2 parts and add the food coloring accordingly. Dip the remaining eggs into the colored chocolate and decorate them with the sugar flowers, then let them set (be careful, in small quantities, couverture chocolate can harden very quickly—don't wait too long to add your sugar flowers).
