8 oz dark couverture chocolate
8 large eggs
1 cup heavy cream
1/2 stick butter
1/2 cup hazelnut chocolate spread (nutella)
A Recipe for
Chocolate Filled Eggs
It is not necessary to advertise food to hungry people, fuel to cold people, or houses to the homeless. |
| J. K. Galbraith |
“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” |
| Pearl Buck (1892-1973) American Nobel Prize winning author. |
A dessert without cheese is like a beautiful woman with only one eye. |
| Anthelme Brillat-Savarin |
This Recipe for Chocolate Filled Eggs is one of thousands in the Recipes-to-go Dessert Cookbook.
“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.” |
| Andre Simon (1877-1970) |
If you enjoy this Chocolate Filled Eggs Recipe - you should enjoy the recipe collections you can find on the websites below:
A dessert without cheese is like a beautiful woman with only one eye. |
| Anthelme Brillat-Savarin |
Those who forget the pasta are condemned to reheat it. |
| Author Unknown |
This is a recipe for Chocolate Filled Eggs from the recipe cookbook of Recipes-to-go (Dessert)
We should look for someone to eat and drink with before looking for something to eat and drink... |
| Epicurus |
Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education. |
| Mark Twain |
Food Tip |
Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. |
| Doug Larson |
After eating chocolate you feel godlike, as though you can conquer enemies, lead armies, entice lovers. |
| Emily Luchetti |
I would rather live in Russia on black bread and vodka than in the United States at the best hotels. America knows nothing of food, love or art. |
| Isadora Duncan, America dancer (1878-1927) |
To prepare the eggs, allow them to warm to room temperatures, wash and
shake each one well. With a sharp knife, remove a small piece of sh
ell from one end and puncture the other end of each egg with a
needle. Remove the yolks and whites by blowing through the small
hole. Rinse the shells with water and allow to dry. Place them, large
hole up, in an empty egg carton.
Cut the chocolate into small pieces. Bring the heavy cream to the
boiling point in a saucepan, add the chocolate and stir with a whisk
until the chocolate is melted and well blended. Remove from the heat
and add the butter and hazelnut chocolate spread. Whisk until
blended.
Using a small funnel, pour the filling, while still warm, into the egg
shells and refrigerate.
Serve the eggs in egg cups.
This recipe is from Salt and Pepper Publications "Chocolate The French
Way.."
Serves: 8
Chocolate Filled Eggs Recipe brought to you by Recipes To-Go