Strawberry and Vanilla White Chocolate Easter Egg
A little hoppy project for the season. I cannot believe we are into Easter already. YIKES...add freeze dried fruit of your choice, but pink is pretty.
I have been seriously busy. Like 'lock me up and make me stop' busy. You will know I have a new book coming out in April and we have FINALLY moved our packing of orders to a warehouse. We have been trying somewhere to promote my foodie trip to Bali (still a few spots left, so get it organised ppl) We are planning the Insider Club, shooting heaps and heaps of amazing videos that you are completely going to love...and then Easter is here. I cannot belive it! (None of this has anything to do with the recipe, but I hope I am illiciting some sympathy!)
SO here you go, I do have another little recipe planned for later in the week if I get my ducks (or baby Easter chicks) in a row. In the meantime, get yourself a fairly decent Easter egg mould. They abound...but a good one is not that easy to find. I do recommend Savour School in Melbs and online for anything chocolatey.
Hoppy Easter 2016 kids. Go Vanilla. Go Strawberry. Go Thermomix.
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 350 Grams chocolate white chocolate callets BUY
- 2 Teaspoons vanilla bean paste vanilla bean paste BUY
- 50 Grams cacao butter cacao butter
- 20 Grams freeze dried strawberries (approx)
Do
- 1
Place all ingredients other than the freeze dried fruit into the Thermomix bowl and melt 30 min/40°C/speed 1.
- 2
Add as much freeze dried fruit as you think is needed. Stir through using a spatula.
- 3
Tip into egg mould in two halves, filling completely. When slightly set, remove the centre chocolate and spread onto a silicone mat (available in my store). Decorate with more fruit for the bark, and place the mould into the fridge.
- 4
When ready to unmould the egg and join the halves, remove the egg, open side up and heat the chocolate with a hair dryer or blow gun. Join the halves. Decorate as desired.
- 5
Hoppy Easter 2016!
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
