Robin eggs

The Sunday Telegraph - Sunday - - Eating & Drinking -

You will need 12 small egg moulds be­tween 4-6cm long


200g white cho­co­late 150ml dou­ble cream 250g plain (roughly 50-60% co­coa) cho­co­late 50ml brandy 1 tsp vanilla bean paste 75g dark (roughly 60-70% co­coa) cho­co­late


Make sure your moulds are clean and dry.

Melt the white cho­co­late in a heat­proof bowl set over a pan of sim­mer­ing wa­ter. Us­ing a clean paint or pas­try brush, brush the in­side of all of the moulds thor­oughly with white cho­co­late, mak­ing sure all the plas­tic is cov­ered. Place in the fridge for at least 20 min­utes.

Mean­while, make the fill­ing. Bring the dou­ble cream to the boil, then re­move from the heat and al­low to sit for two min­utes.

Break the plain cho­co­late into chunks and stir in to the slightly cooled cream un­til fully melted.

Add the brandy and vanilla and stir again. Al­low to sit for at least 15 min­utes at room tem­per­a­ture. It should be fairly cool to touch be­fore use, but not cool enough to have thick­ened.

Trans­fer to a pip­ing bag. Pipe the ganache into the moulds to fill them, mak­ing sure there are no air bub­bles. Use a pal­ette knife to flat­ten the ganache. Re­turn to the fridge for at least an hour or overnight.

To as­sem­ble, bring the moulds out of the fridge, turn up­side down over a work sur­face and gen­tly press the cho­co­late half-eggs out with warm hands.

Run a hot knife over the flat backs to melt the ganache a lit­tle and press two egg halves to­gether. Sit care­fully on a cool­ing rack to set. Re­peat with the re­main­ing halves.

Melt the dark cho­co­late as be­fore. Flick with a firm brush or driz­zle the cho­co­late over the white cho­co­late eggs to dec­o­rate, then re­turn to the fridge for 20 min­utes.

For a more au­then­tic robin egg, brush a lit­tle ed­i­ble baby-blue dust (avail­able on­line and in cake shops) over the egg in a fairly slap­dash fash­ion. I think it looks best when slightly un­even.

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