Chocolate Marzipan Eggs with an Apricot Jam Yolk
This is a perfect twist on Easter eggs - these eggs are made from Marzipan, the yolk is a little apricot jam and then it is covered in chocolate ganache. Fun and delicious.
I used my homemade Apricot sauce instead of apricot jam but either one works great (click on link below to learn how to make homemade apricot sauce).
Click HERE to view "Apricot Sauce/Syrup"
Ingredients
1 package of marzipan
apricot jam (or sauce)
1 cup of heavy cream
1 cup of dark chocolate chips
Begin by slicing the entire roll of marzipan into about 20 slices (see picture above).
Then take each slice and flatten it with your fingers (dip your fingers in warm water so that the marzipan doesn't come apart and stick to your fingers). Then place a dab of apricot jam in the middle and then begin to seal and form the marzipan around the apricot middle. Form them into egg shapes (see picture below).
Continue until all pieces have been filled, sealed and formed into egg shapes. Place these filled eggs in the fridge for at least 1 hour.
(To make the chocolate ganache) - In a double boiler, melt the cream and chocolate chips until melted and smooth. Dip each chilled egg in the ganache and roll around until covered (see picture below).
Place the ganache covered eggs on wax paper and put in the freezer until the chocolate ganache is touchable.
Place the completed eggs in an airtight container and store in the freezer until ready to eat (make sure that you allow them to thaw for about 15 minutes before eating).
When sliced open it looks like the yolk is runny.
Serve & ENJOY!
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You might be interested in watching this video:
click HERE to view
