Surprising Easter Eggs

These easter eggs are sooooo delicious – you should definitely try them 😀

When we refer to almond nougat below, we don’t mean the soft nougat with nuts, but the kind made from almonds, cane sugar and cocoa butter (the picture below).

sahnenougat

Ingredients (20 eggs)

4/5 cup almond nougat

30 almonds

1/4 cup granulated sugar

1 orange, zest

3/4 cup dark quality chocolate

 

 

Place the almonds and sugar in a frying pan and heat until sugar is melted. Stir to combined the almonds with the melted sugar. Transfer the brittle to a sheet of baking paper and let cool completely. Chop the brittle when cooled.

Knead the 2/3 of the brittle and the zest from 1 orange into the almond nougat. Form to a ball and fridge for 10-15 minutes. Divide the nougat ball into 20 equally sized pieces and form to eggs. Fridge again for 10-15 minutes, while tempering the chocolate.

Cover the eggs with tempered chocolate and decorate with the remaining brittle 🙂

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Bon Appétit!

Ingredients (20 eggs)

200 g almond nougat

30 almonds

0.6 dl granulated sugar

1 orange, zest

100 g dark quality chocolate

 

Cognac and Orange Dream Easter Eggs

Yesterday we made an entry on liquorice fudge easter eggs and earlier today it was easter eggs with lemon. Both belong to the more untraditional easter egg combinations but very delicious and we really recommend that you try them 🙂

These easter eggs with cognac are more traditional but with a twist of orange – and I must admit, that I believe that this is the perfect combination and will definitely make them again for christmas 🙂

We have used a good quality cognac from Cadenhead’s which is known to be the oldest independent bottler of spirits. If you are interested in whisky, rum or cognac, you should really give your self the pleasure to taste some of there products – but be careful, once tasted, you’ll never go back to cheap spirits again 😀

Ingredients (20 eggs)

4/5 cup marzipan

2 oranges, zest

3-4 tbsp. quality cognac

1/4 cup walnuts, roasted

2/3 cup dark quality chocolate (70%)

 

Place the marzipan in a bowl and whisk until it gets soft. Add 3/4 of the orange zest and 1 tbsp. cognac at a time. Whisk between each tbsp. cognac.

Chop the roasted walnut and mix into the marzipan.

Form the marzipan to a ball and refrigerate for 20-30 minutes.

When cold, divide the marzipan into 20 equally sized pieces and from to small eggs (approximately 1 tsp. each). Refrigerate again while preparing the chocolate.

Chop the chocolate, melt and temper it, in a heatproof bowl over a pan of simmering water.

Cover the eggs with melted and tempered chocolate and decorate with the remaining orange zest 🙂

Serve with a good cup of coffee, or wrap it in zellophan and bring it as a hostess gift if you are going out 🙂

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Bon Appétit!

Ingredients (20 eggs)

200 g marzipan

2 oranges, zest

3-4 tbsp. quality cognac

0.6 dl walnuts, roasted

100 g dark quality chocolate (70%)

 

Easter Eggs with a touch of Lemon

Today it is Maundy Thursday – in Denmark this means that we have a holiday. Are you having a holiday in your country too?

Well, we have decided not to do anything, except from relaxing and enjoying each other, for the next few days. As we are staying in, and haven’d invited anyone over, the entire easter egg production is for our selves (except from those who were given away yesterday as a colleague retired and a former fellow-student graduated with a Master degree in Public Health – congratulation once again Louise, you deserved that grate) 😀

To get back to the easter egg production, we have made 5 different varieties which will all be coming on to blog in the following days. If you are curious, we can reveal, that we have made a variation with liquorice and white chocolate fudge – one with almond nougat, orange zest and almond brittle – one with marzipan, cognac, orange zest and roasted walnuts – and one with marzipan and freeze dried raspberries.

The recipe for this delicious lemon variation is, once again, stolen directly from Maja who makes the most wonderful chocolate recipes. One could wonder why she can keep that body shape with all that delicious chocolate she makes (she even has a chocolate fridge)! Check out her amazing blog – also if you don’t understand Danish. If you find something you want to try, we will happily translate the recipe for you 😀

 

Ingredients (20 eggs)

4/5 cup marzipan

1 organic lemon, zest and juice

2/3 cup white quality chocolate

1 tsp. freeze dried raspberries (for decoration)

 

Place the marzipan in a bowl and whisk until it gets soft. Add 1/2 of the lemon zest and juice, whisk again and taste. If think it needs more lemon, add the remaining zest and juice. Whisk until combined.

Form the marzipan to a ball and refrigerate for 20-30 minutes.

When cold, divide the marzipan into 20 equally sized pieces and from to small eggs (approximately 1 tsp. each). Refrigerate again while preparing the chocolate.

Chop the white chocolate, melt and temper it, in a heatproof bowl over a pan of simmering water.

Cover the easter eggs with the tempered chocolate and decorate with freeze dried raspberries 🙂

Serve as a petit four for your easter guest together with at good cup of coffee, or wrap them in zellophan and use it as a hostess gift if you are going out.

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Bon Appétit!

Ingredients (20 eggs)

200 g marzipan

1 organic lemon, zest and juice

100 g white quality chocolate

1 tsp. freeze dried raspberries (for decoration)

 

Liquorice Easter Eggs

How are you going to spent the easter days? We are for once not going to do anything, and we look forward to it 😀

Doing nothing also means, that we’re not going to spent hours experimenting with new recipes – so we have done this beforehand 😀

The recipe for these very very delicious and creamy fudge easter eggs are not our own, but once again it comes from our favorite chocolate blog. For those of you Danes who read our blog, you might have seen the recipe on last weeks postal cover, where Maja gave a few easter eggs recipes.

If you love liquorice, white chocolate and fudge, these easter eggs are perfect for a good cup of coffee.

 

Ingredients (20 eggs)

1 1/4 cup white quality chocolate

1 tbsp. butter

1/3 cup + 1 tbsp. cream

2 tbsp. corn syrup

3/4 cup granulated sugar

1 tbsp. raw liquorice powder

1 tsp. freeze dried passion fruit (for decoration)

 

Chop 1/2 of the white chocolate and place it in a heat proof bowl.

Combine, sugar, corn syrup, cream and liquorice powder in a sauce pan and bring to a boil. Boil until the mass reaches a temperature of 235F. Stir occasionally to avoid that it burns.

Pour the boiling sugar mass over the chopped chocolate and stir until the chocolate is melted an the the fudge evenly combined.

Pour the mixture into a mold lined with baking paper and put it in the fridge overnight.

Cut the fudge into 20 equally sized pieces and form to small eggs. Fridge while preparing the chocolate.

Melt and temper the chocolate. Cover the eggs with the melted chocolate and decorate with freeze dried passion fruit.

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Bon Appétit!

 

Ingredients (20 eggs)

80 + 100 g white quality chocolate

1 tbsp. butter

0.9 dl cream

2 tbsp. corn syrup

190 g granulated sugar

1 tbsp. raw liquorice powder

1 tsp. freeze dried passion fruit (for decoration)