Festive Recipes: Make The Perfect Unicorn Easter Egg

Festive Recipes: Make The Perfect Unicorn Easter Egg
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Easter Sunday is upon us. Here's a special Easter egg recipe by Rachel Goenka, CEO and Founder, The Chocolate Spoon company

OT Staff
April 16 , 2022
01 Min Read

 

EASTER EGG BIG PLASTIC MOULD

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Dark compound chocolate 80 gm
Hazelnut ganache 30 gm
Rainbow pearls 10 gm
Chocolate coated butter scotch pearls 10 gm
Gems 1 pkt
Cadbury shots 1 pkt


BUTTER CREAM FOR GARNISH

Unsalted butter 100 gm
Icing sugar 80 gm
Pink colour 2 gm
Yellow colour 2 gm
White fondant 10 gm ( for unicorn horn)
Gold dust 01 gm (to paint the horn)

HAZULNUT GANACHE

Milk chocolate 200 gm
Fresh cream 100 gm
Nutella paste 40 gm
Hazelnut Monin syrup 1 cap

Also Read: Women in F&B: Q&A With Rachel Goenka of The Chocolate Spoon

Method (for the egg)
You will require a large plastic egg shaped mould for this. Melt the dark compound chocolate in a glass bowl over a double boiler. Make sure it doesn’t overheat. Pour the melted dark chocolate in the plastic mould and coat it well. Turn over the mould and empty out the excess chocolate. Leave to set and dry. Once the shells are ready, pour the hazelnut ganache around 30 gms and cover with dark chocolate. Once the dark chocolate is set, fill with rainbow pearls, chocolate coated butter scotch pearls, cadbury shots and gems.
Stick both the shells together. For buttercream mix all the ingredients together until its fluffy. For the hazelnut ganache, take fresh cream in a saucepan, bring to boil and pour on milk chocolate. Mix well then add nutella paste and monin syrup, set aside. Use unicorn colours in the butter cream and garnish the easter eggs. Green, yellow, purple, blue, red, turquoise-colours you can use for the easter egg garnish. For the unicorn horn, take a bit of fondant roll it and dust with golden spray.


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