- 9 ounces 85% dark chocolate, chopped
- 1/4 cup heavy whipping cream
- 3 tablespoons unsalted butter
- 1 tablespoon rum
- 1/4 cup confectioners' sugar, or to taste
- 1/4 cup unsweetened cocoa powder, or as needed
- 1/4 cup coconut flakes, or as needed
- Place chocolate, cream, and butter in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
- Remove from heat and stir in rum, followed by confectioners' sugar. Cool briefly, then cover and cool in the refrigerator until firm, about 5 hours.
- Shape chocolate mixture into oval eggs. Place cocoa powder and coconut flakes in separate small bowls. Roll 1/2 of the chocolate eggs in the cocoa powder and the other 1/2 in coconut flakes. Transfer to the refrigerator.
07/27/2019
recipepes.com
homemade chocolate easter eggs, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
