75gramsBiscoff⅓ cup, peanut butter, if Biscoff isn't available
20gramsorganic virgin coconut oil1 ½ tbsps
Shells
350gramsdark chocolate
Instructions
Make Filling:
Melt the white chocolate over a double boiler.
Once melted and smooth, use a hand whisk to stir in the Biscoff and oil. (stir, do not whisk)
Allow the mixture to cool to below 35ºC. This will prevent melting the shells when filled.
Prepare shells:
Prepare your mold my buffing with a cotton pad and set aside. If using colour, paint or airbrush the cavities with coloured cocoa butter. Lay a clean sheet of parchment on a flat surface.
Use a double boiler to heat the dark chocolate to 45ºC. Reserve 15%-20% of the dark chocolate for seeding.
Once at 45ºC, remove from heat and stir continuously, adding the reserved chocolate. Continue stirring to a working temperature of 31ºC - 32ºC. Test for readiness.
Ladle the chocolate into the cavities of the mold, filling to the top of each cavity.
Use a wide spatula to scape off any excess chocolate from the mold.
Invert the mold over a large bowl so that the chocolate in the cavities drain out into the bowl. Use the handle of your spatula to lightly tap the sides of the mold to help the chocolate drain. A thin coat will remain in the molds to form the shells.
While the mold is still inverted, use your spatula to clean up the surface of the mold.
Place the mold face down onto the parchment for a few minutes. This helps the shells to form a slightly thicker edge, which makes it easier to join the two pieces to create the eggs.
Flip the mold back over and allow to set, or place in the fridge.
Assemble:
Pipe the filling into prepared shells and allow to set.
Warm the edges of the shells on a warm, flat surface and seal two pieces to create the eggs (use cotton gloves while working with the shells).
If the seams are too obvious, remove a glove and run your finger over to smooth the edges and hide the seams.
Notes
I used a professional, polycarbonate mold which works best, but a hobby-grade, plastic mold, or slicone mold would also work. The finished eggs are the size of medium to large chicken eggs. I airbrushed my mold with coloured cocoa butter, but you can paint the mold as well. Or, if using white chocolate for the shells, simply colour the chocolate during pre-crystallization.