What appear to be cracked eggs are something better, or at least sweeter — scoops of mango sorbet in chocolate shells.
Use a sharp paring knife to split hollow chocolate eggs, available at specialty-food stores, in half, using the seam as a guide. Use a melon baller to scoop sorbet into each shell. Serve immediately, or freeze up to 2 hours.
Here is a great use for those Creme Eggs at Easter. Adults only of course.
The Creme Egg Mojito
To make one at home you will need…
• 25ml Bacardi Superior
• 25ml Mozart chocolate liqueur
• Sprig of mint
• 25ml sugar syrup
• Dash of lime juice
• Dash of soda
• 2 chocolate eggs
Just bruise the mint sprig and put in the bottom of the glass with the rum and chocolate liqueur. Then add the sugar syrup and lime juice to the mix, add some crushed ice and smashed up chocolate egg and give it all a stir. Top with a little more crushed ice, dash of soda on top and serve with an oozey half of egg.
- 1 cup extra-virgin olive oil, divided
- 1 1/2 pounds spring onions or baby leeks, trimmed and halved lengthwise (if using leeks, wash thoroughly after halving)
- Coarse salt and freshly ground pepper
- 1 piece (3 pounds) skinless salmon fillet, preferably wild Pacific
- 2 cups lightly packed fresh mint leaves
- 2 tablespoons slivered blanched almonds, toasted
- 1/4 cup plus 2 tablespoons capers, rinsed and drained
- Flaky sea salt, such as Maldon, for sprinkling
- 2 lemons, cut into wedges
Preheat oven to 400 degrees with racks in upper and lower thirds. Coat 2 rimmed baking sheets with 1 tablespoon oil each. Divide onions between baking sheets and drizzle each with 2 tablespoons oil; season generously with coarse salt and pepper. Roast until bottoms of onions are golden brown, 25 to 30 minutes, rotating pans and switching racks halfway through. Remove from oven; reduce temperature to 325 degrees. Let onions cool, then consolidate them on 1 baking sheet.
Place salmon on top of onions. Brush with 2 tablespoons oil and season with coarse salt and pepper. Roast on lower rack of oven until partially opaque in center, about 20 minutes.
Meanwhile, combine remaining 1/2 cup oil, mint, almonds, capers, 3/4 teaspoon coarse salt, and 1/2 teaspoon pepper in a mini food processor or blender, and puree mixture until smooth.
Remove salmon and onions from oven; carefully transfer to a serving platter. Sprinkle with flaky sea salt; serve with lemon wedges and pesto.
- 4 cups all-purpose flour, plus more for surface
- 1 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 2 sticks unsalted butter, room temperature
- 2 cups granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- Royal Icing
- Sanding sugar, for sprinkling (optional)
Whisk together flour, baking powder, and salt.
Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Beat in eggs, 1 at a time. Reduce speed to low; add flour mixture, and beat until combined. Add vanilla. Wrap dough in plastic, and refrigerate for 1 hour.
Preheat oven to 325 degrees. Roll out dough to 1/8-inch thickness on a lightly floured surface. Cut out egg shapes with a 2 1/2-inch oval cutter . Transfer cookies to parchment-lined baking sheets, spacing about 1 inch apart. Refrigerate until firm, about 30 minutes. Bake until edges are golden, 8 to 10 minutes. Upon removing from oven, cut into pieces with a sharp knife (if they’re cool, it will be difficult to create clean edges). Let cool. Using a pastry bag fitted with a 1/8-inch tip and filled with royal icing, decorate as desired. Sprinkle with sanding sugar while icing is wet. If adding dots or stripes, let base layer dry first.
Sources: Martha Stewart and The Jewel Bar Piccadilly Circus