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Chocolate Raspberry Eggs

Indulge in these exquisite Chocolate Raspberry Eggs, featuring a semi-sweet chocolate shell and a luscious raspberry-white ganache filling.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 pieces
Course: Confection, Dessert
Cuisine: French, French Pastry
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Chocolate Shells
  • 24 ounces melted and tempered pure semi-sweet chocolate or melted dark compound chocolate candy melts, almond bark, melting wafers Use high-quality chocolate for the best results.
For the Raspberry Ganache
  • 12 ounces frozen raspberries, thawed Fresh raspberries can be used when ripe.
  • 2 tablespoons granulated sugar
  • 1 teaspoon fresh lemon juice
  • 16 ounces white chocolate, finely chopped Will be used for the ganache.
  • 1 ounce freeze-dried raspberries For additional texture and flavor.

Method
 

Make the Chocolate Eggshells
  1. Fill the cavities in a polycarbonate egg mold with melted chocolate and tap gently to release air bubbles.
  2. Invert and let excess chocolate drip out.
Harden the Chocolate Shells
  1. Chill in the refrigerator for 20 minutes or in the freezer for 10 to 15 minutes.
  2. Remove from mold and let come to room temperature.
Prepare Raspberry Puree
  1. In a food processor, blend thawed raspberries with sugar and lemon juice until smooth.
  2. Strain to remove seeds and keep ¾ cup puree.
Heat Raspberry Puree
  1. Warm the raspberry puree on the stovetop until it simmers, then remove from heat.
Prepare White Chocolate Crumbs
  1. Pulse finely chopped white chocolate in a food processor until crumbly.
Make Ganache
  1. Combine hot raspberry puree and white chocolate crumbs in the food processor and pulse until smooth.
  2. Add crushed freeze-dried raspberry crumbs and pulse to incorporate.
Fill the Chocolate Shells
  1. Transfer ganache to a pastry bag and fill each shell cavity, leaving space at the top.
Set the Ganache
  1. Let filled shells sit at room temperature for at least one hour to firm up.
Seal the Eggs
  1. Pour melted chocolate over filled eggs to seal and scrape away excess.
Final Chill
  1. Chill the sealed eggs in the refrigerator until the chocolate is hardened.
  2. Store at room temperature for up to 10 days.

Notes

Serve at cool room temperature, presented on a soft linen. Use a warm, dry knife when trimming excess chocolate. Store eggs properly to maintain their texture and appearance.