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...
- 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.
- Pour into a piping bag and pipe into chocolate egg shells, refrigerate for 2-3 hours.
- Serve with a hot chocolate sauce to pour over the top. This will melt the shell to reveal the posset inside.