...and what have I done?
A chocolate egg filled with dulce de leche pannacotta!
The pannacotta is awesome on its own, so you don't have to go to the trouble of filling chocolate eggs, but it's a cute idea for an Easter dessert.
DULCE DE LECHE PANNACOTTA
- 100 gr (3.5 oz) sugar
- 100 ml milk
- 600 ml cream
- 1/2 cup dulce de leche
- 6 sheets of gelatine
To fill the chocolate eggs with the pannacotta you first need to cut one small cap on the eggs, do that cutting very carefully with a hot knife. Then you need to stabilize the eggs, you can do that by putting each egg inside a small espresso cup with pieces of kitchen towel. Last you need to cool down your pannacotta, otherwise it will melt the chocolate, just leave it at room temperature and mix it every once in a while. The trick is filling the eggs while the mixture is not hot anymore but it's still not as cold that it starts getting hard from the gelatine.
Why have just hollow eggs when you can have this caramelly creamy filling? Really, why?