- makes 10 serves
- preparation 15 minutes
- cooking 5 minutes
- difficulty Easy level
Ingredients
- 400 g good-quality white chocolate
- orange oil soluble colour
Instructions
1. Melt the white chocolate, or temper it if it contains cocoa butter. To temper, add the white chocolate to a plastic bowl and heat in the microwave for 30 seconds at a time until you have 50% liquid and 50% pieces of chocolate. Stir it vigorously without additional heat until all the chocolate is melted. If you have some resistant buttons you can gently heat the chocolate with a hair dryer while stirring.
2. Line a flat tray or bench with baking paper. Place the prepared chocolate in a ziplock bag and cut off the corner. Pipe discs between 7-8 cm to create the egg white. Place in the fridge for no longer than 5 minutes to set.
3. With the remaining white chocolate, sieve in the orange colour, stir well to combine. Place the orange chocolate in a ziplock bag and cut off the tip. Pipe discs approximately 3 cm in diameter, to replicate yolks, on top of the set white chocolate in the centre. Leave to set then serve.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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