Chocolate Filled Eggs

Eggs

1

Chop the chocolate and place it in a refrigerator

In a medium saucepan, heat a little water until boiling point is reached

Remove from heat and put the chocolate in a bowl

Let it sit for 5 minutes

Stir with a spatula until the chocolate melts

2

Pour the chocolate onto a smooth, cool surface

Mix with a spatula until it cools down

Check the temperature by touching it to your lower lip

If it feels cold, it's ready

3

Pour the chocolate into the mold and let it sit for 5 minutes

Rake off any excess chocolate with a spatula

Place the mold in the refrigerator upside down, supported by a paper-mache sheet

When the bottom of the mold is opaque, remove from the refrigerator and gently tap it onto a surface to release the eggs. Reserve

Crispy Toffee Filling

Combine all ingredients in a medium saucepan and mix well

Heat over low heat, stirring constantly, until thickened and a crust forms on the bottom of the pan

Remove from heat, add the liqueur, and let it cool

Fill half the eggs with this mixture

Nougat Filling

1

Beat the egg whites in a bowl until frothy. Reserve

In a saucepan combine sugar, honey, water, lemon zest, and almonds

Heat over low heat, stirring constantly, until a soft ball forms when dropped into cold water

2

Add the syrup to the egg whites, beating well

Mix in the nougat mixture and let it cool before filling the remaining eggs.