160g Orange flavoured De Villiers Chocolate
160g cream
12 De Villiers Chocolate hollow easter eggs
Chop the chocolate finely and add it to a mixing bowl.
Pour the cream into a small saucepan and allow it to warm up – it should be hot when you stick your finger in it but it should not boil.
Pour the warm cream on the chopped chocolate and stir until all the chocolate has melted.
Set the bowl somewhere in your kitchen and stir every time you walk past.
The ganache will take about 40 minutes to come to piping consistency, depending on the temperature of your kitchen.
In the meantime, slice the top off the Easter eggs.
I warm the bottoms of the eggs and then stick them on to a spoon so that they sit upright.
Spoon the ganache into a piping bag and fill the eggs.
Scatter some orange zest over to serve.
My Whisk and I 