Filled chocolate - eggs
chocolate - eggs
chocolate - eggs
Break the chocolate into pieces, into a bowl and melt over a water bath. The balloons blow up (an oval of about 10 cm) and seal. Above on the balloons to glue a piece of tape at the open to pierce the air balloon there, so that the balloon bursts not but their can slowly escape.
The balloons to 2/3 in the lukewarm chocolate dip. On 4 plates per a dollop of chocolate spread and bet on the ‘egg’. Be fixed.
Soak the gelatine. Drain the apricots, absorb the juice here. The apricot puree, 4 halvesquite let and set aside. Heat 4 Tablespoons juice, which express gelatin, dissolve in thejuice and stir this into the apricot puree. Refrigerate.
Prick the balloon with a needle or a small pair of scissors, carefully remove from theartist.
Beat the cream until stiff and put under the gelling puree. Fill the cream into thechocolate eggs. Decorate with 1 half of apricot.
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chocolate - eggs
chocolate - eggs
