Fill chocolate Easter eggs with decadently rich and silky smooth chocolate ganache.
Use an offset spatula, then a bench scraper to scrape off the excess chocolate.
Chill pure chocolate eggshells in the refrigerator for about 15 minutes or compound chocolate eggshells in the freezer for about 5 minutes until hardened.
Then, begin stirring the mixture in small circles in the center of the bowl.
As the chocolate and cream start to come together make the circle bigger.
Continue stirring until the cream and chocolate come together.
Pour the ganache into a squeeze bottle or a disposable pastry bag.
Cover the molds with parchment paper (or baking sheets) and set them aside for at least 4 hours until the ganache firms up.
Chocolate Truffle Eggs https://hungryhappenings.com/chocolate-truffle-eggs/