Chocolate and ginger Easter eggs with Sablé soldiers – Thank you to Kate Probert, L’ Amuse Cookery School for this delicious recipe. https://www.lamusechezkate.com/
These are very impressive to serve at Easter or any other time. You will need to plan ahead to gather your empty egg shells in advance. Top them as you are going along a week or so before hand. Rinse them and store them upside down in empty egg boxes ready to fill. The chocolate mousse is very versatile and can be served in small pots instead. Make ahead and keep the mousse in the fridge until you are ready to pipe.
For the eggs:
6 egg shells (using a topper remove the egg and use for another preparation.)
200 g whipping cream
200 g dark chocolate
2 eggs
20 g sugar or 1 tbs ginger syrup
2 or 3 balls of stem ginger, finely chopped
Melt the chocolate over a bain marie
Whip cream and set aside
Whisk the eggs and the sugar or syrup.
Fold in the melted chocolate
Fold in the whipped cream
Refrigerate until set and fill the eggshells using a piping bag.
Serve topped with a small chocolate egg and two soldiers. See below.
Sablé biscuits
200 g salted butter
Pinch salt
100 g icing sugar
A few drops of vanilla extract
1 egg
300g flour
In a food processor mix all the ingredients to form a ball.
Roll out and cut the soldiers but pop in the fridge to harden off.
Once hard transfer to a baking sheet and cook at 180 degrees for about 16 minutes until golden.