Chocolate eggs filled with whipped cream
Instructions
Wash berries quickly in cold water; drain them and your on a towel to dry.
Open the top of each chocolate egg, all around a zig zag cut with the tip of a sharp knife and removing the top Cap.
Proceed gently so as not to break the eggs: possibly heat slightly before the tip of the knife on the flame.
Pour the cream into a cold Bowl well to tall and mount it 10 minutes with a whisk by hand, with a 5.
Add sifted sugar and beat again for a minute. Stuffed chocolate eggs with the berries, let them fall over the cream to a pastry bag with a star nozzle and complete with colored candies. You can place the eggs on Coronets raffia braided wire, to make them stand upright. Serve immediately.
Timing
- Preparing:
- Cooking:
- Total:
Ingredients and dosing for 4 persons
- 6 milk chocolate eggs small (7-8 cm tall)
- 150 g mixed berries
- 150 ml whipping cream
- 30 g of chocolate-colored confetti (smarties)
- 20 g of icing sugar