Description
A stunning dessert featuring a chocolate egg shell filled with rich passionfruit caramel, served over a crunchy pistachio base for a dramatic and indulgent experience.
Ingredients
- 300 g milk chocolate, chopped
- 1 teaspoon neutral oil
- 150 g caster sugar
- 60 ml water
- 120 ml heavy cream
- 60 ml passionfruit juice
- 40 g unsalted butter
- 1/2 teaspoon sea salt
- 80 g pistachios, crushed
- 1 tablespoon honey
- Pinch flaky sea salt
- Edible gold powder or leaf
- Extra passionfruit pulp (optional)
Instructions
- Melt chocolate with oil until smooth, then cool slightly.
- Brush chocolate into molds and chill. Repeat for a second layer.
- Remove shells and join halves to form eggs.
- Heat sugar and water until amber caramel forms.
- Add warm cream carefully and stir.
- Mix in passionfruit juice, butter, and salt until smooth.
- Let caramel cool slightly to thicken.
- Mix pistachios with honey and salt, then press onto serving plates.
- Place chocolate egg on base.
- Crack egg and pour caramel inside or allow it to flow out.
- Decorate with gold accents and serve.
Notes
- Apply two chocolate layers for durability.
- Handle caramel carefully as it is very hot.
- Serve with warm caramel for best effect.
- Prepare shells ahead and assemble before serving.
- Store caramel refrigerated up to 3 days.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: International
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 38g
- Sodium: 180mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg
