I’ll be brief. I’ve had a meltdown. Literally.
You see.... my sister gave me this enormous dark chocolate egg... and while I know it isn’t Easter for a few more hours, I cannot help myself. I am an instant gratification sort of girl.
|Thumbs up for this meltdown!|
This is what happened to that egg…
I smashed it to smithereens (love that word). Having measured 100g of chocolate smithereens into a bowl, I poured 100mls of boiling double cream over it and added a dash of vanilla extract. I stirred... and stirred... and stirred until the chocolate had melted into the cream, then popped it into the refrigerator for a couple of hours until it had set into what is essentially a chocolate truffle mixture.
Next, some "quality control" – it took several spoonfuls of quality control to be quite sure it was divine.
The delivery system of choice was some feather-light zesty lemon cupcakes. I piped the frosting with a Wilton 1M star nozzle. This was enough to cover 8 cupcakes – and probably more had I skipped the quality control stage ;-)
To decorate each cupcake, I pressed 3 mini eggs into the chocolate truffle frosting - as it’s Easter… almost.Pin It