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 possible to follow the history of `recipes` way back into ancient history, in fact as far into history as ancient Egypt, and quite possibly further than that. Interesting though that maybe, mostly, these old cook books were just very basic hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the most ancient recipe found, according to academics is a collection of tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `wonderful`. As we move into Roman times around 25BC a roman called Apicius compiled some scripts showing how to cook the recipes prepared by the Romans. In his scrolls, he tells us how the meals of wealthy Romans were split into appetizers, entrees and dessert, something we still use today. Additionally, he recounts how the cooks of his times were skilled in the use of a good variety of spices and herbs, including some that we all recognise such as basil, rue and asafoetida. Later, in the 15th century, people returning from the crusades brought us many new spices and herbs from the Middle-East, including coriander, basil and rosemary. The introduction of these new culinary ideas led to an outbreak in recipe manuscripts, many of which are kept safe in academic collections. By the advent of the 1900s, cookery books are starting to become popular mostly due to increased literacy, people having more leisure time and having more disposable income. The revolution that is television gave us celebrity TV chefs and the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everyone to access massive numbers of recipes such as those found on this site. |
We hope you enjoy this Chocolate Filled Eggs recipe.
