Chocolate easter eggs

12 Item


Whipped white chocolate ganache


1.Preheat oven to 170°C. Line a 12-hole muffin pan with paper cases.
2.Stir butter, chocolate, sugar and milk in a small saucepan over low heat until smooth. Transfer mixture to medium bowl; cool 15 minutes.
3.Whisk sifted flours into chocolate mixture, then whisk in egg. Drop ¼ cups of mixture into paper cases.
4.Bake about 30 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.
5.To make whipped white chocolate ganache. Bring cream to the boil in a small saucepan, then remove from heat. When bubbles subside, add chocolate and stir until smooth. Transfer mixture to small bowl. Cover and refrigerate 30 minutes. Beat with an electric mixer until light and fluffy.
6.Spread cold cakes with ganache. Position easter eggs in centre of each cake.

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