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Chocolate Egg filled with Lemon Posset

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Chocolate Egg filled with Lemon Posset

An ‘eggciting’ Easter treat. Tangy lemon posset encased in a delicious chocolate egg. Serve with hot melted chocolate to pour over the top; this melts the egg to reveal the posset inside. A real WOW factor!

For the Chocolate Egg

Create your own hollow chocolate eggs with Belcolade easy & convenient chocolate callets. Leave a hole in the base of the egg to pipe into later.

You will need...

Code Product Pack Size
57016 Dark Enrobing Chocolate 5kg
45226 Milk Enrobing Chocolate 5kg
71048 White Enrobing Chocolate 5kg

 

For the Lemon Posset

You will need...

Code Product Pack Size For 4-6 Portions
5178 Meadowland Double Cream 1ltr 600ml
7674 Caster Sugar 2kg 140gm
Plus... 2 large lemons, juice and grated zest

To make...

  1. Put the double cream in a large pan with the sugar. Bring slowly to the boil and simmer for 3 minutes. Take it off the heat, add the lemon juice and zest and whisk well.
  2. Pour into a piping bag and pipe into chocolate egg shells, refrigerate for 2-3 hours.
  3. Serve with a hot chocolate sauce to pour over the top. This will melt the shell to reveal the posset inside.

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