Marbled egg
- Preparation and cooking time
- Total time
- Ready in 50 mins
- More effort
- Makes 1 egg
Skip to ingredients
Showing items 1 to 3 of 6
For the egg
- 50g white chocolatebroken into pieces
- 50g milk chocolatebroken into pieces
- 140g good-quality dark chocolatebroken into pieces, plus extra
To decorate
- handful of your favourite truffle(or make some - see Goes well with)
- ribbonapprox 50 cm long
Special equipment
- 2 chocolate eggmoulds, clean flat pastry brush or small paintbrush
Nutrition: for quarter of an egg
- kcal186
- fat12g
- saturates7g
- carbs18g
- sugars15g
- fibre1g
- protein3g
- salt0.03glow
Method
step 1
Slowly melt the white chocolate in a bowl over a pan of simmering water, making sure the bowl doesn’t touch the water. Leave until cool but still runny, then spoon into a piping bag. Balance one of the moulds to keep it flat (we used two ramekins to help), then pipe the chocolate in zig-zag lines across the inside of the mould. Repeat with the other mould, then allow to set. When the white chocolate has completely set, repeat the process with melted milk chocolate, piping in between the white chocolate lines. Leave to set in a cool place, then put in the fridge for 5 mins.
step 2
Melt the dark chocolate, then allow to cool and thicken. Using a pastry brush, carefully brush the chocolate over the milk and white lines until the insides of the moulds are completely covered. You may need to return the moulds to the fridge if the dark chocolate starts to melt the chocolate underneath.
step 3
Once set, turn out the moulds, fill one half with chocolates, then stick the sides together using the remaining melted dark chocolate. Tie a ribbon around the egg to finish.
