Before we dig into these chocolate egg bonbons, I would like to make a small reflection of the current times.
Never in our
lives we’d had imagine we’d live something like what we’re going through right
now. It is difficult to try to make sense of it all, and for a couple of weeks
there have been so many things going on that I put the blog aside. It actually
didn’t feel right to me to continue posting as if nothing had happened. But a
few days passed and realized that this situation will last for a long time, and
the show must go on. I like writing my blog, and I have already invested so
much time and energy in it, that it is not fair to myself to let it go now just
because there is a small bump on the road.
So here I am, trying to continue this little experiment of mine in these
I have much less time to spend on it now (I have three kids at home which need
to be homeschooled and entertained, and that takes pretty much 98% of my time…)
and I have to shoot my pictures with the three of them hoovering around me
trying to steal the food I’m photographing (like the cookies I shot yesterday…),
but that’s how it is now and I (and the blog) will adapt to it and we’ll make
the best out of it!
As I said, from
now on, my recipes will most likely reflect what’s going on in my life: keep
the kids occupied. And one way I like to do so is putting them in the kitchen,
and they like it too. So, the first couple of recipes I will post are these chocolate
egg bonbons I did with them this week, and some cranberry almond biscotti that will
hopefully come to the blog soon.
These chocolate egg bonbons are basically melted chocolate poured on shaped silicone molds and cooled them down in the fridge. This time we added some nuts and dried fruit to make it more exciting (and longer to prepare…). I used a full Lindt 70% dark chocolate bar which was exactly what I needed for the 12 eggs (do they do it on purpose?!). I did 6 plain, 2 cranberry, 2 pumpkin seed and 2 almond eggs. I obviously just used a ridiculous amount of the nuts and cranberries, at the most 2 cranberries, 5 pumpkin seeds and 1 almond!!
It was an easy and fun recipe to make with the kids. They helped melting the chocolate (the oldest), putting the nuts in the molds, pouring the chocolate and licking the spatula at the end 😉.
A fun and easy recipe to make with the kids these days at home.
1 bar (3.5 oz) 70% dark chocolate to melt*
5 pumpkin seeds
Melt the chocolate in a double boiler (bain marie).
Crush the nuts and cut the cranberries in small pieces.
Add the melted chocolate to the molds. For the ones with nuts and cranberries first add a bit of chocolate then the nuts and then cover with chocolate. This way the nuts will be in the middle of the bonbon.
Let cool in the fridge until they are hard.
I used a bar of 70% dark chocolate because it is what I had in handy, but any type of chocolate to melt will work too.
You can also melt the chocolate in the microwave, but after burning already 2 bars of chocolate due to multitasking, I decided to go to the traditional bain marie which is hard to forget it is there…
You can use any nuts, seeds and dried fruit you have at home: pistachios, hazelnuts, raisins, dried apricots, sunflower seeds, walnuts, pecans… you name it!
You will need very little of your nuts/seeds and dried fruit for it.