Blue Butterfly Pea & Spirulina Chocolate Molded Eggs with Chocolate Ganache
Overload & celebrate the Easter with this ultimate decadent chocolate molded eggs made with Suncore Foods® Supercolor Powders (Suncore Foods® Aqua Blue Spirulina & Blue Butterfly Pea Supercolor Powders) — this is EVERYTHING we love about the season of chocolate. What more could you need in an Easter dessert?! We say yes to more chocolate — skip the store-bought and made these homemade Blue Butterfly Pea & Spirulina Chocolate Molded Eggs with Chocolate Ganache this year!!!
50g cocoa butter, melted
3g Suncore Foods® Aqua Blue Spirulina Supercolor Powder
2g Suncore Foods® Blue Butterfly Pea Supercolor Powder
300g white chocolate of choice, melted
5g blue Suncore Foods® Aqua Blue Spirulina Supercolor Powder & Suncore Foods® Blue Butterfly Pea Supercolor Powder
110g coconut milk
1 tsp vanilla bean extract
150g dark chocolate
1. To the Ganache — Boil the coconut milk in a saucepan. Pour the hot milk over the dark chocolate, add in vanilla and mix until smooth. Place plastic wrap over it so it is touching the surface of the ganache or place it directly into a disposable piping bag. Place ganache in the fridge until needed.
2. Chocolate Shell — Combine melted cocoa butter and supercolour powder. Polish sphere mold with cotton wool. Lightly coat the mold with cocoa butter and set aside for a few minutes to set.
3. Chocolate — Combine white chocolate and supercolour powder. Whisk until smooth. Once the cocoa butter is set, fill the mold with white chocolate. Tap the mould on the bench to eliminate air bubbles. Turn the mould upside down onto a sheet of baking paper and tap with the handle of the scraper. Once all the excess chocolate has been tapped out, scrape the mould while it is still upside down. Ensure the top surface of the mold is scraped clean. Place the mold on its side until it sets.
4. Once the chocolate is set, pipe the cooled ganache into the mold and let it set. Unmold the chocolate eggs. Take two half eggs and lightly melt the edge on the warm tray and immediately join together. Set aside at room temperature to cool.