Cookie Dough Easter Eggs – All Parts of an Egg in a Sweet Form
There would be no Easter without Easter eggs. At this time of the year, they appear on menus and tables in many different forms: stuffed eggs, chocolate eggs or just eggs with mayonnaise. And to this selection, I would like to add a recipe for another type – delicious and beautiful Cookie Dough Easter Eggs that easily can be a centrepiece decoration of any Easter table.
You will need very few ingredients to make them, just a bit of time to form and decorate them but in truth – this is just pure fun! When they are finished, they have all the parts (though in different colours) that a regular egg has: a shell (chocolate), a white (edible cookie dough), and a yolk (dulce de leche). Although the cookie dough is prepared slightly differently – by whizzing together butter biscuits, walnuts and dulce de leche – you end up with a yummy result and additionally, you don’t have to worry about eating raw flour or eggs.
Cookie Dough Easter Eggs
Easter eggs made of an edible cookie dough, dulce de leche and white chocolate.
On a small plate covered with cling film put 10 portions of dulce de leche and place the plate in a freezer for at least 1 hour. The portions should equal to approx. half a teaspoon and you will use about 50g of dulce de leche to prepare them. The longer they are kept in the freezer, the easier it will be to shape the eggs later.
Put the biscuits and ground walnuts to the food processor, whizz them until they resemble fine crumbs, add the 150g of dulce de leche and process till everything is combined.
Divide the dough into 10 equal portions and start shaping the eggs: take approximately half of the portion of the dough for one egg and with your fingers create a small disc. Put one portion of the frozen dulce de leche inside the disc, take the other half of the dough to close up the filling and roll it gently with palms of your hands to make an egg shape. Put on a plate (wider part down) and press gently to make sure the egg stands. Continue with other eggs. If you feel it is easier for you to make bigger eggs, then add more dough to each portion. This way you may end up with 8 eggs.
When all the eggs are ready, put them to a fridge for the minimum 30 minutes.
Melt the white chocolate over a pan of simmering water, pour it to a cup.
Take one egg and pierce its bottom part with a sharp fork, making sure the egg stays firmly on the fork. Dip the egg in the white chocolate, let the excess flow down. Before the chocolate sets on the egg, decorate it with pearls and then gently place on a plate. You can take the egg of the fork without damaging the decoration with another fork that you put under the egg and gently lift it off the piercing fork. Continue with the remaining eggs.
The decorated eggs should be kept in the fridge.