Chocolate Easter eggs with vanilla cream and peaches

Ingredients for 2 servings:

• 1 tbsp vanilla sugar
• 100 ml cream
• 150 g white chocolate coating
• 400 ml milk
• 150 g chocolate coating, black
• 1 can peach(s)
• 1 tbsp cornstarch
• 4 egg yolks

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 45 minutes

A creative dessert for Easter.

For the vanilla cream, mix the vanilla sugar, cream, egg yolks, and cornstarch in a bowl and set aside. Bring the milk to a boil. Finely chop the white chocolate. Pour the milk into the bowl with the other ingredients and mix. Empty the bowl contents into a saucepan and add the chocolate while stirring. Set the stove to medium heat. Stir slowly until the white chocolate has melted and the cream has thickened slightly. Pour the cream into a bowl and refrigerate for about 30-45 minutes. For the chocolate shell, melt the black chocolate in a bain-marie. Blow up two balloons. These will form the mold into which the cream will later be filled. Brush the balloons with a little oil or butter. Let the chocolate cool slightly. Then press the balloon into the chocolate. This will form the eggshell. Refrigerate the balloons for about 20-30 minutes. Use a small needle to pierce a hole near the opening of the balloons so that the air can slowly escape. Pour the cream into the chocolate shell. Cut out a piece of peach and place it in the center of the cream.