- Creamed about 1oz butter with about 1/2 oz caster sugar.
- Beat in 1 dsp rhubarb liqueur.
- Added about 5oz cake crumbs and mixed until all thoroughly combined.
- Took walnut sized pieces and rolled between the palms of my hands forming them into some semblance of an egg shape - I made 15.
- Put the pieces onto a tray lined with baking paper and placed in the freezer for 1/2 an hour.
- Melted 100g 72% cook's chocolate (G&B) over a pan of hot water. Removed from the heat and added a further 50g. This was in an attempt to temper the chocolate - ha ha (I will get this cracked this year, I will).
- Dipped the eggs into the chocolate and put back on the baking paper to set. As the eggs were frozen, this didn't take long.
- Decorated with mini sugar stars before the chocolate had set.
Luckily, my mother, for whom the majority of these were destined, was very impressed and thought them utterly delicious. CT also got in on the act. He too thought they were delicious and were the best Easter eggs he had. With a nice crisp chocolate shell and melt in the mouth innards, these were just like a real egg he thought. Not designed for an instant sugar hit, these were slow food to be savoured carefully and enjoyed at length. The bitter dark chocolate was a good foil to the softer sweeter filling.