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How to make Salted caramel cream eggs

Yield = 10
Prep time: 0:15
Cook time: 0:15
Total time: 0:30

Ingredients

  • 2/3 cup caster sugar
  • 50g butter, chopped
  • 1 cup thickened cream
  • 1/4 teaspoon sea salt
  • 170g packet hunting eggs (see notes)
  • 125g mascarpone
  • 1/2 teaspoon vanilla extract

Method

  • Step 1 Place 1/2 cup sugar and 1/3 cup water in a small saucepan over medium heat. Stir, without boiling, for 5 minutes or until sugar dissolves. Increase heat to high. Bring to the boil. Boil, without stirring, for 8 to 10 minutes or until golden. Remove from heat. Carefully stir in butter, followed by 1/4 cup cream. Stir in salt. Cool completely.
  • Step 2 Unwrap chocolate eggs. Carefully cut about 1cm from the top of each chocolate egg and reserve. Return eggs to plastic egg carton, open end up. Spoon 1 teaspoon salted caramel into each egg.
  • Step 3 Place mascarpone, vanilla, remaining sugar and remaining cream in a bowl. Whisk until just-soft peaks form (don’t over whisk). Spoon mixture into a snap-lock bag. Snip off one corner. Pipe cream mixture into eggs until half full. Spoon 1 teaspoon remaining salted caramel on top. Pipe remaining cream mixture into eggs to fill. Refrigerate for 20 minutes.
  • Step 4 Finely chop reserved chocolate. Drizzle eggs with a little remaining salted caramel and sprinkle with chocolate. Serve.