Easter Eggs
Recipe · Miscellaneous
Ingredients
Easter eggs:
- 40 grams SteviJa Zoetpoeder®
- 100 grams ground almonds
- 20 grams SteviJa Kristal®
- 1 tablespoon water
- ½ teaspoon almond flavouring
- Yellow food colouring (available from Asian grocery shops)
- 40 grams SteviJa Zoetpoeder®
- 100 grams ground almonds
- 20 grams SteviJa Kristal®
- 1 tablespoon water
- ½ teaspoon almond flavouring
- Yellow food colouring (available from Asian grocery shops)
- A little butter
- 160 grams Cavalier chocolate (milk or dark)
- Silicone mini muffin moulds
Preparation
Easter eggs:
Using a fork, mix together the Zoetpoeder, ground almonds and Kristal. Add the water and the almond flavouring and knead everything into a roll of marzipan.
Wrap the roll of marzipan in cling film and leave it to rest in the fridge overnight. Shape the marzipan into Easter eggs or other figures.
Tip: If you like, add a little cocoa powder for a brown colour.
Easter chocolates:
Prepare the marzipan filling as described for the Easter eggs.
Divide the marzipan over the moulds and press it down firmly with a spoon. Put the tray in the freezer for 30 minutes. Then remove the frozen marzipan from the tray and put the marzipan back in the freezer.
Place a rack just below the middle of the oven and preheat the oven to 130 °C.
Clean the tray and add a dab of butter to each mould. Break the chocolate into pieces and divide them over the tray. Put the tray with the chocolate in the oven and wait until the chocolate has melted.
Take the tray out of the oven and stir the chocolate mixture in the moulds well. Take the frozen marzipan out of the freezer and use a small fork to push the pieces into the melted chocolate.
Leave the chocolates to cool in the fridge for 60 minutes until the chocolate has hardened completely. Then carefully press them out of the tray.