6 large, hollowed-out eggshells
2 cups chocolate chips
1/2 cup heavy cream
1/2 teaspoon vanilla extract
To hollow out the eggshells, poke a small hole in the top of each egg. You can use a corkscrew, nail, small screwdriver, or ice pick to make the hole. You will need a hole large enough to fit the tip of a pastry bag, so widen the hole by carefully breaking the edges.
To get the egg out of the shell, use a skewer to scramble the yolk and whites. Then pour the egg into a bowl to use for another purpose (French toast, scrambled eggs, a cake).
Rinse the eggshell out with water and set it upside-down on a paper towel to dry. When the eggs are dry, place them on a cookie sheet and bake them for 10 minutes at 300 degrees in order to kill any bacteria.
If you want, you can then dye the eggs to make them more festive. I did this using Kool-Aid.
|Eggs dyed with tropical punch Kool-Aid|
In a small saucepan, bring the cream to a boil. Remove from heat and pour over the chocolate chips. Let sit for one minute then add the vanilla extract and stir the mixture until the chocolate is smooth and shiny. Transfer the ganache to a pastry bag or a Ziploc bag with the corner cut off (this is what I did). Place the eggshells in an egg carton, hole side up. Pipe the chocolate into the eggs, frequently giving the eggshell a little shake. This will prevent air bubbles. Fill to the very top.
Place in the freezer overnight. Before serving, allow the chocolate ganache eggs to sit out for about thirty minutes.
Peel the egg and enjoy!