in

Pistachio Marzipan Easter Eggs

5 from 6 votes
Prep Time 30 mins
Total Time 30 mins
Course Dinner
Cuisine European
Servings 1 people

Ingredients
 

  • 250 g Pistachio marzipan (patisserie delivery)
  • 150 g White chocolate
  • 1 tsp struck Coconut oil
  • 25 Piece Pistachios whole

Instructions
 

  • You can get the pistachio marzipan for a moderate price in a finished form, although you could also make it yourself with raw marzipan and ground pistachios. However, this is not cheaper ... and for a super quick (Easter) gift, the finished one is ideal.
  • First of all, slowly bring the water to the boil in a saucepan. Crumble the chocolate, place in a larger (stainless steel) bowl and have it ready. While doing this, knead the finished marzipan mixture well again, shape it into a roll and cut it into 25 slices of 10 g each. Shape each slice between two outstretched hands, first round and then shape into a small egg with the cupped hands. Have a plastic mat ready to place the dipped eggs and the whole pistachios.
  • In between, when the water has boiled, take the saucepan off the heat, place the bowl on it and just let the chocolate and coconut oil melt. When about half of it is melted, remove the bowl from the water bath and let the rest dissolve in the already liquid, warm chocolate without heat but while stirring. It should then only be lukewarm for diving.
  • Then gradually dip the eggs, lift them out with a praline (or normal) fork, do not let them drain and place them on the plastic base. Whenever 3 - 4 are dipped, put a pistachio on top immediately so that the chocolate does not become too firm for it. All of this doesn't take more than 30 minutes and you have a very personal gift for your loved ones ...
  • Let the finished eggs solidify well chilled and keep them - well chilled, but not in the refrigerator - until they are given away.
  • The above number of people refers to a serving of 25 pieces.
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Zebracake (vegan)

My Italian-style Pasta Salad