Chocolate Easter Eggs!!

I was working very hard, and long hours at the Protea Hotel Fire & Ice, in Melrose Arch… Last week I made such a nice High Tea with a Easter theme… 

So, today I will share with you my Easter Eggs and my Easter Cupcakes. 

I decorate the table with chocolate eggs, filled with coconut-lime truffles, green tea truffles, coffee and gianduja truffles. 

Coconut-Lime Truffles: 
The tropical flavours of coconut and lime combine with white chocolate to make a surprising and unconventional truffle. 
Ingredients
1/4 cup heavy cream 
1/4 cup cream of coconut 
1 tbsp light corn syrup 
1 Lime, grated zest and juice 
2 cups white chocolate, chopped 
2 cups white chocolate, for dipping 
1/2 cup sweetened shredded coconut, lightly toasted, for garnish 


Method
  • Line a 9×13 inch baking pan with parchment paper. 
  • Combine the cream, cream of coconut, corn syrup and lime zest in a saucepan and bring to a boil. 
  • Remove from the heat. Add the chopped white chocolate and stir until smooth and homogeneous. Stir in the lime juice. 
  • Pour the finished ganache into the baking pan to make a thin layer and cover with plastic wrap. Refrigerate for 1 hour or more until the ganache is firm. 
  • Put the ganache in a mixer bowl and mix, using a paddle attachment for 30 seconds. 
  • Allow the ganache to rest at room temperature for 5 minutes. Line a sheet pan with parchment paper. 
  • Using a #100 scoop or a teaspoon, scoop out balls of ganache and place on the sheet pan at room temperature. 
  • When all the ganache has been scooped, roll each portion by hand into a round ball. 
  • Melt and temper the chocolate for dipping. 
  • Dip the ganache centers in the tempered chocolate. 
  • After the second coat of chocolate, roll the truffles in the coconut to cover them fully. 
Green Tea Truffles:
Ingredients:
1/2 cup heavy cream 
2 tsp green tea powder 
2 tbsp light corn syrup 
2 cups white chocolate, chopped 
1 tbsp butter, unsalted, soft 
2 cups white chocolate, for dipping 
1 tsp green tea powder or lime zest, for garnish 
Coffee Truffles:
Ingredients:
1 cup heavy cream 
2 tbsp light corn syrup 
1 tbsp instant coffee granules 
1 tbsp unsalted butter, soft 
2 1/3 dark chocolate, chopped 
2 cups dark chocolate, for dipping 
2 tsp instant coffee granules, for garnish 
Gianduja Truffles:
Ingredients:
1/2 cup heavy cream 
2 tbsp light corn syrup 
1/2 cup praline paste, well stirred 
1 1/3 cups dark chocolate, chopped 
2 cups dark chocolate, for dipping 
1/4 cup chopped toasted hazelnuts, for garnish 
XOXO ***
Inês Ribeiro