Ingredients
8 oz dark couverture chocolate
8 large eggs
1 cup heavy cream
1/2 stick butter
1/2 cup hazelnut chocolate spread (nutella)
Directions
To prepare the eggs, allow them to warm to room temperatures, wash and
shake each one well. With a sharp knife, remove a small piece of sh
ell from one end and puncture the other end of each egg with a
needle. Remove the yolks and whites by blowing through the small
hole. Rinse the shells with water and allow to dry. Place them, large
hole up, in an empty egg carton.
Cut the chocolate into small pieces. Bring the heavy cream to the
boiling point in a saucepan, add the chocolate and stir with a whisk
until the chocolate is melted and well blended. Remove from the heat
and add the butter and hazelnut chocolate spread. Whisk until
blended.
Using a small funnel, pour the filling, while still warm, into the egg
shells and refrigerate.
Serve the eggs in egg cups.
This recipe is from Salt and Pepper Publications "Chocolate The French
Way.."
Servings: 8 servings
Chocolate Filled Eggs Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
It is actually possible to trace the history of written cooking instructions far back into distant history, in fact as far back as pharonic Egypt, and maybe even further. In practice though, in the main part, these old recipes were just very simple hieroglyphic recipes for food preparation.
As we move into Roman times around 25BC a roman called Apicius created some scripts showing how to cook the recipes cooked by the Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into starters, main course and desserts, something we still use today. This early Roman chef tells us how the chefs of Roman times were skilled in the use of a wide range of aromatic flavors, including a few that will be familiar to modern cooks like thyme, fennel and parsley. Later, in the 15th century, people returning from the crusades brought back a variety of foods and spices from middle-east cuisine, including spices such as coriander, parsley, and basil. The introduction of these new tastes was responsible for an increase in books on cooking, most of which are now in academic collections. The revolution that is television gave us TV chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everybody to access thousands of recipes just like those on sites such as this. |
We hope you enjoy this Chocolate Filled Eggs recipe.
