A fantastic and decadent chocolate egg stuffed with a creme brûlée filling.
Keyword: chocolate egg, creme brulee, easter egg
3tablespoonsvanilla bean paste
16ounceshigh quality dark chocolateI used 70%
In a medium saucepan, heat the cream, 1/4 cup sugar and vanilla bean paste until steaming, stirring occasionally. Do not boil.
In a small bowl, whisk the egg yolks and remaining sugar until light in color and ribbons have formed. (Ribbons are thick bands of sugary yolk that slowly extend from your whisk to the bowl when you lift the whisk out of the bowl.)
Slowly add a small amount of the cream to the eggs while whisking constantly (this is to temper the eggs so they don't scramble when you add them to the hot liquid.) Once the eggs are tempered, add the remaining cream in a very slow stream to the egg mixture whisking vigorously. Return the cream/egg mixture to the saucepan and turn the heat to med-low. Heat the mixture, stirring constantly, until it begins to thicken and coats the back of a spoon. Allow the custard to come to room temperature and then cover with plastic wrap. Chill in the refrigerator for an hour or up to 36 hours.
In the top of a double boiler, break the chocolate into small pieces and melt. Stir the chocolate every couple minutes until smooth. Spoon small amounts of chocolate into the cavities of the mold and spread to cover with a thin, even layer. Chill in the refrigerator until hardened.
Spoon 1/2 teaspoon (or less depending on the size of your molds) of the creme brûlée custard into the molds and top with a smooth, even layer of melted chocolate. Chill in the refrigerator until hardened.
Pop the candy out of the molds and store in an airtight container until ready to serve. Or eat immediately. :-) Repeat process until all the custard has been used.