Chocolate eggs are always fun, even when it isn’t Easter. So that’s why we’ve decided to take inspiration from Europe where an Italian tradition of hiding toys inside chocolate eggs for children led to the creation of a range of candies that are popular all year round. The best thing about our version is that it’s jumbo sized, so you’ll be able to indulge not only yourself but all the chocolate and hazelnut fans around you too! No one will be able to resist this glorious combination, so let’s get started.
Giant Chocolate Egg with Hazelnut Filling
Equipment
- Egg mold
- Silicon molds
- Pastry brush
- Piping bag
Ingredients
- 5 oz milk chocolate for the eggshell
- 5 oz white chocolate for the eggshell
- 3 oz milk chocolate for the crunchy wafer balls
- 1 large wafer cut into small squares
- 8 oz Nutella for the crunchy wafer balls
- 3 oz chopped hazelnuts for the crunchy wafer balls
- 5 oz Nutella for the milk & chocolate cream filling
- 5 fl oz sweetened condensed milk for the milk & chocolate cream filling
- 3 oz white chocolate for the milk & chocolate cream filling
Instructions
- Melt the milk chocolate in a water bath and then swirl it around the inside of half a large egg mold until it's completely covered. Refrigerate the egg half for 30 minutes and then follow the same procedure with the white chocolate so that it forms an additional layer. Cool the mold again for approximately 30 minutes to allow the chocolate to harden completely.
- Melt the next portion of milk chocolate in a water bath. Use a pastry brush to paint it onto the insides of four hemispherical silicon molds. Line the insides of the half-spheres with small squares of wafer. Use a piping bag to squirt in as much Nutella as it takes to fill the hemispheres. Smooth out the surface and then refrigerate the molds for two hours. Remove the hemispheres from their molds. Apply a generous amount of Nutella to two of them, then place the other two halves on top to create two complete spheres. Cool them again for 30 minutes.
- Spread the rest of the melted chocolate over the outside of the balls and roll them in the hazelnut pieces until they are fully covered.
- Use a piping bag to layer the next layer of Nutella in the middle of the eggshell and smooth it out flat. Melt the white chocolate in a water bath and stir in the condensed milk. Pour the white cream evenly into the egg.
- Place both hazelnut balls in the cream and chocolate filling. They should be sunk about halfway in.
VIDEO
Sometimes there are distinct advantages to being an adult: you can simply make your favorite candies yourself — only bigger and better, and probably more tasty than the store-bought versions!