Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Individual cups for perfectly shaped poached eggs
Professional molds for tempered chocolate bonbons
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Individual cups for perfectly shaped poached eggs
Professional molds for tempered chocolate bonbons
You're reading one of recipes available free. Full library with Gastronome.
cut the raspberries into mashed-brain-sized pieces. take the chocolate egg and, using a knife, cut a small hole in the top of the egg towards the back. in a jug, make up the jelly as directed on the packet and stir in the raspberries (you should have expected this recipe to be a little fruity), putting it aside to cool. meanwhile, beat the butter and icing sugar together until fluffy. keeping back a very small amount for the tongue, colour the butter cream with black food colour. colour the remaining amount red transfer the black icing to a piping bag fitted with a plain nozzle and add hair and features to the egg. fill in the tongue with the red icing using the tip of a knife. crush the cashew nuts using a large knife and with leftover icing, attach them to the mouth to look like teeth. once cooled and just beginning to set, carefully pour the jelly into the head and leave to set. to serve, place your thumbs in the eggs eyes, allowing them to melt the chocolate a little before pushing through and crushing the egg to reveal the jelly inside. as the chocolate face gives way beneath your hands, loudly confess to your hideous crimes and watch as your guests quietly make towards the door.