Ingredients
600g white couverture chocolate, chopped
100ml cream
2 Tbsp manuka honey
¼ cup hazelnuts, toasted, chopped finely
600g dark couverture chocolate, chopped
Note: Allow 2 hours chilling
Method
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Put 300g of the white chocolate, cream and honey in a small saucepan. Cook, stirring constantly, over a low heat until smooth. Set aside to cool slightly. Stir in hazelnuts. Put in fridge for 2 hours or until soft and fudgy.
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Put 200g of the white chocolate in a clean heatproof bowl and set over a saucepan of barely simmering water. Cook until just melted, then remove from heat. Add remaining white chocolate and pulse with a stick blender until very smooth. Test on a chilled plate – the chocolate should set hard. Using your finger, rub melted white chocolate onto inside of egg moulds, then set aside.
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Put 400g of the dark chocolate in a clean heatproof bowl and set over a saucepan of barely simmering water. Cook until just melted, then remove from heat. Add remaining dark chocolate and pulse with a stick blender until very smooth. Test on a chilled plate – it should set hard.
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Pour remaining dark chocolate into moulds and tap firmly to remove air bubbles. Invert moulds over a bowl and drain off excess, reserving excess chocolate. Set moulds aside until chocolate is firm, then invert and tap gently to turn out shell halves.
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Pipe white chocolate and hazelnut mixture into shell halves, then use reserved excess dark chocolate to glue halves together.