I’ve been a fan of filling chocolates with booze spiked ganache for years, but it’s a bit of a hassle to make your own from scratch. Luckily Easter is right around the corner and that means lots of chocolate!
I used to feel cheated when every piece of Easter chocolate I picked up was hollow but then I decided to use that to my advantage. Why make your own chocolates if you can buy some and fill them yourself?
It cuts out one step and pretty much all the difficulty. I picked up a few bags of hollow chocolate eggs at Aldi’s, which works out pretty well because Aldi has come of the best chocolate around.
Making the Filling
The only fancy tools you’ll need for this are a piping bag and a double boiler. I don’t have a real double boiler so I use a stainless steel bowl set on top of a small sauce pan.
Fill the sauce pan with about 2 inches of water, you don’t want the bowl to touch the water, just be heated by the steam. Toss the butter in and let it melt.
Once the butter has melted throw in the chocolate & stir it constantly with a spatula. When about 1/2 of the chocolate has melted pull it off the heat and pour in the Rumchata.
Keep stirring until all of the chocolate is melted and smooth. It should be thick and glossy, transfer it into a piping bag and place it in the fridge for 10-15 minutes until it is no longer warm to the touch.
Prepare the Chocolate
While the filling is cooling it’s time to get the eggs ready. Partially unwrap the eggs (or rabbits or Santa) and find a spot to drill your hole.
The thickest part of the eggs is the bottom, so drill your holes on the side. I’m saying drill, but you don’t need a power tool. You need a knife with a sharp tip, a paring knife or pointy steak knife will do the trick.
Hold the tip of the knife to egg and twist it back and forth until you have a hole large enough to fit the piping bag. When the filling has cooled snip off the tip of the piping bag.
Slowly squeeze the filling into the egg, shaking it a bit as you go to get the filling in the entire egg.
Set the eggs aside with the hole up then pop them all in the fridge for a few hours to harden. When the filling is set you can re-wrap the eggs with the foil they came in.
Store the eggs in the fridge, the filling will get hard but we aren’t closing the hole we made so if they get too warm the filling will leak out.
If you’re feeling a bit more adventurous check out my tutorial for Jameson Ganache Chocolate Hearts, you’ll need a heat mold, chocolate candy wafers or almond bark and a lot more patience.
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- 1 tablespoon Butter
- 8 oz Semi Sweet Bakers Chocolate, Chopped
- 2 oz Rumchata or another Cinnamon Cream Liqueur
- 7-8 Hollow Chocolate Easter Eggs
- Melt butter in a double boiler
- Add chopped chocolate & stir until 1/2 melted
- Remove from heat and add cinnamon cream liqueur, stir until smooth and transfer to a piping bag
- Set the piping bag in the fridge to chill for 10-15 minutes until it's no longer warm
- Use a sharp knife to drill a small hole in each egg using twisting motions and gentle pressure
- Snip the tip off the piping bag and fill each egg, carefully shaking each egg to distribute the filling
- Place the eggs in the fridge for at least an hour to harden
- Re-wrap the foil around the eggs
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