This recipe is very simple, but you do need silicon cupcake cups for it. I talk about what wine goes with chocolate in my April column on Winetrust100.
I’m on book deadline this month, so posts may be shorter than usual. I’ve not yet talked about my trip to Botswana have I?
In other news I’m thrilled to be on the Pink Lady Food Photography ‘Food and its place’ shortlist with one of my entries. I’ll find out next week if I’ve won. And, even more exciting, I’m shortlisted as online food writer of the year at the Fortnum & Mason awards in May. Hmm, what shall I wear?
Easter egg nests
- 100 g dark chocolate
- 200 g cream cheese
- 125 g condensed milk
- 40 ml of double cream
- 1 tsp of vanilla paste
- 4 tbsps of Pedro Ximenez sherry or other dessert wine
- Mini chocolate eggs
- Chocolate powder
- Melt the chocolate by putting it in the microwave for 30 seconds, no more. If it needs a little more time then stick it in for another 30 seconds. On no account, think, I’ll save time if I put it in for a minute. Chocolate can seize very quickly.
- Then with a clean dry pastry brush, paint the insides of the silicon cupcake holder. Paint it quite thickly, maybe leaving it to dry, then painting it again. You want it fairly thick so that you can release it from the silicon without it breaking.
- Put it in the fridge.
- Then whip the cream cheese, condensed milk, double cream, vanilla and finally PX together for around five minutes until it thickens. Place it in the fridge to chill.
- Once the cream mixture is chilled, remove the chocolate silicon holders from the fridge. Using your thumbnail, lift the chocolate on the sides from the silicon, going all away around the holder. Gently pull away the silicon and push up from the bottom to remove the chocolate, which will now be a shell in the shape of the cupcake holder.
- Place on the plate you are going to serve it on (you don’t want to handle it too much) then scoop the cream mixture inside. Decorate with mini chocolate eggs and some chocolate powder.