Firstly, the ingredients - dark chocolate, caramel condensed milk, cream, vanilla extract and sea salt flakes.
Melt the chocolate and cream in a bowl over a pot of simmering water.
Stir in the caramel, vanilla extract and salt (I did add a pinch of extra salt after tasting)
Cool in the fridge for a couple of hours.
Roll in cocoa powder or chocolate sprinkles (I combined the two).
I've made a small bowl to take to a friend's tonight - they'll be the ultimate taste-testers. I have enough ganache left to make about 30 of these beauties! I don't think they'll be egg shaped, but the longer the ganache is chilled, the easier it is to shape. Obviously they need to be stored in a fridge to keep. The magazine didn't say for how long, but I think they'd last a few days okay. Let's face it, they're too delectable to hang around for very long un-eaten! So I'll have to make this batch up and share at work.
However, it is so simple, easy and cheaper than easter eggs, I think I might be doing another batch well before Easter!
The Final Product! |
btw. Big thumbs up from my taste-testing crew :-)
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