Chocolate Raspberry Filled Eggs (Printable Format)

Chocolate eggs filled with smooth raspberry ganache and a crispy fruit crunch.

# Needed Ingredients:

→ Chocolate Eggshells

01 - 24 ounces semi-sweet chocolate, melted and tempered, or melted dark compound chocolate (candy melts, almond bark, melting wafers)

→ Raspberry Ganache

02 - 12 ounces frozen raspberries, thawed
03 - 2 tablespoons granulated sugar
04 - 1 teaspoon fresh lemon juice
05 - 16 ounces white chocolate, finely chopped
06 - 1 ounce freeze-dried raspberries (about 1 cup)

# Preparation Steps:

01 - Fill each cavity of a polycarbonate egg mold completely with melted chocolate. Tap the mold gently on the counter to remove trapped air bubbles. Invert the mold over the bowl of chocolate and allow excess chocolate to drip out, leaving a thin, even layer coating each cavity. Scrape off any excess chocolate from the surface.
02 - Chill the filled mold in the refrigerator for 20 minutes if using pure chocolate, or in the freezer for 10 to 15 minutes if using compound chocolate, until shells are set. Unmold chocolates and bring to room temperature to prevent condensation.
03 - Combine thawed raspberries, granulated sugar, and fresh lemon juice in a food processor. Blend until smooth, then press mixture through a fine-mesh sieve to remove seeds, yielding about 3/4 cup seedless puree.
04 - Warm the seedless raspberry puree in a small saucepan over medium heat until it just starts to simmer. Remove immediately from heat.
05 - Place the finely chopped white chocolate in a food processor and pulse until it forms fine crumbs.
06 - Pour hot raspberry puree over the white chocolate crumbs. Pulse for 3 seconds and scrape down the bowl. Continue pulsing until the mixture is smooth and homogeneous.
07 - Crush freeze-dried raspberries to fine crumbs, then sift through a fine-mesh sieve to discard seeds. Add sifted crumbs to the ganache and pulse until fully combined.
08 - Transfer the ganache to a disposable pastry bag or squeeze bottle. Pipe ganache into each chocolate shell cavity, leaving about 1/8 inch of space at the top.
09 - Allow filled chocolate shells to rest at room temperature for at least 1 hour, permitting the ganache to firm up inside the shells.
10 - Pour a thin layer of melted chocolate over the ganache to seal each egg. Scrape away excess chocolate to achieve a smooth, flat surface.
11 - Refrigerate the sealed eggs until the chocolate layer is completely set and hardened.

# Supplementary Details:

01 - Ensure egg shells are at room temperature before filling to prevent condensation which affects texture and appearance.
02 - For optimal results, use a thermometer when tempering pure chocolate to achieve a glossy finish and sharp snap.

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