Centipede Eggs
Serves: 2
Marley Adams
1 January 1970
Based on User reviews:
48
Spice
47
Sweetness
48
Sourness
43
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Special equipment: 1-inch deep dome chocolate molds; candy thermometer Fill the molds with the chocolate and knock them carefully on a hard surface to release any air bubbles
2
Pour out the excess chocolate back into the bowl of melted chocolate
3
Scrape the flat portion of the mold to clean off the excess chocolate
4
Cool the shells to harden completely
5
Whip the egg whites to soft peaks
6
In a small saucepan set over medium heat, cook the sugar to the soft-ball stage, a candy thermometer will read 240 degrees F
7
Add the hot sugar to the egg whites
8
Once cool to the touch, add the butter in small chucks
9
Whip until combined and the mixture becomes soft and creamy
10
Add the liqueur, then taste and add more if needed
11
Fill the chocolate shells with the buttercream, then add almonds until the molds are almost completely filled
12
Top with more melted chocolate, and scrape the excess again, then cool to set up completely
13
Release the chocolates from their molds by gently tapping the mold, right-side up, until they all come out
14
Serve the chocolates at room temperature