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Easter Egg Dessert

Made with CARAIBE 66%

Steps: 6
Servings: Makes two 16 cm egg desserts for 5-6 each

6 Recipes steps


Preparation time: 30 minutes
Rest time before use: 2 hours

    1. Melt two thirds of the CARAIBE 66% chocolate in a bain-marie or in the microwave.
    2. Heat to 50/55°C. Once these temperatures have been reached, add the remaining third of unmelted chocolate
    3. Start mixing by hand, then using a hand blender. Be careful not to incorporate any air bubbles.
    4. Check the temperature of the chocolate - it should be 31/32°C.
    5. The chocolate is now tempered. Make sure you keep the chocolate at this temperature while you work with it
    6. If you need to, use a hairdryer to reheat its surface.
    7. Pour the tempered chocolate immediately into two 16 cm egg moulds and leave to set for 2 hours at room temperature.



Preparation time: 15 minutes

    • 120 g Finely ground almonds
    • 95 g Caster sugar
    • 175 g Eggs
    • 50 g Butter
    • 20 g Caster sugar
    1. Combine the finely ground almonds, the larger portion of sugar and the eggs.
    2. Heat the mixture in a bain-marie. Once it is at approx. 40°C, add the tempered butter.
    3. Whisk the egg whites while gradually adding the smaller portion of sugar.
    4. Gently combine these two mixtures.
    5. Spread in a frame and bake in a fan-assisted oven at 180/190°C for approx. 12 minutes.


Preparation time: 20 minutes
Rest time before use: overnight in the

    • 270 g Whole milk
    • 8 g Potato starch
    • 100 g Whipping cream 35%
    • 170 g JIVARA 40% chocolate
    • 2 g Gelatine powder
    • 10 g Water (to rehydrate the gelatine)
    1. Mix together a small portion of the cold milk with the potato starch. Set aside.
    2. Heat the remaining milk to 85/90°C.
    3. Pour part of the hot milk over the milk-starch mixture.
    4. Put everything back in the cooking appliance and bring to the boil. Add the rehydrated gelatine.
    5. Slowly combine the warm mixture with the partially melted JIVARA 40% chocolate to make an emulsion using a spatula.
    6. Mix using a hand blender to make a perfect emulsion.
    7. Add the cold cream. Mix again.
    8. Ideally, leave to set in the refrigerator for 12 hours at 4°C.
    9. Whisk until the texture is firm enough to use in a piping bag or with a spatula.


Preparation time: 20 minutes
Rest time before use: overnight in the refrigerator

    • 75 g Passion fruit purée
    • 3 g Honey
    • 3g Gelatine
    • 15 g Water (to rehydrate the gelatine)
    • 150 g Whipping cream 35%
    1. Heat the passion fruit purée and honey to approx. 80°C.
    2. Add the rehydrated gelatine.
    3. Gradually combine all the ingredients with the melted PASSION FRUIT INSPIRATION.
    4. Mix using a hand blender to make a perfect emulsion. Add the cold cream. Mix again.
    5. Ideally, leave to set in the refrigerator overnight.



Preparation time: 20 minutes

    1. Mix together the brown sugar, finely ground almonds, spelt flour, salt and cocoa powder
    2. Cut the cold butter into small cubes.
    3. Add the butter and mix using the paddle attachment in a stand mixer until a smooth ball forms.
    4. Make some small, evenly sized balls of dough and place them on a baking tray lined with baking paper
    5. Bake in a fan-assisted oven at 150/160°C for 12 minutes.
    6. When you are ready to assemble your dessert, melt 20g of CARAÏBE 66% chocolate. Mix with the cooled streusel and use immediately


    1. Make the CARAÏBE 66% egg shells and leave to set for 2 hours at room temperature
    2. Remove them from the mould.
    3. Divide the PASSION FRUIT INSPIRATION crémeux and JIVARA 40% whipped ganache into two equal portions
    4. Place a layer of PASSION FRUIT INSPIRATION crémeux in each egg, followed by a layer of JIVARA 40% whipped ganache.
    5. Make a template smaller than the base for the egg shell (14 cm).
    6. Use this template to help you cut the almond sponge into pieces.
    7. Place the sponge pieces on the previous assemblies.
    8. Cover the sponge pieces with the streusel and CARAÏBE 66% chocolate, pressing it down tightly up to the edge of the eggs
    9. Place the eggs in the refrigerator for 1 hour.
    10. Place the eggs on a tray and turn them over.

Chef’s Tip

The finely ground almonds can be replaced with other nut flours.
It is also possible to start this recipe using whole nuts.
Run the knife blade under hot water to help you cut your egg shells cleanly.