Existential Eggs

Making this recipe is like learning an elaborate card trick. It seems tricky to pull off at the outset, but when decoded it's actually quite simple. active prep time 11/2 hours inactive prep time 4 hours advance work Eggs can be made up to 3 days in advance. Refrigerate in an egg carton wrapped with plastic wrap. Extra eggs will last in the freezer for a month. If freezing, transfer to the fridge 4 hours before serving. I searched high and low for this dessert recipe and I'm so glad I found it.

Photo by Heather S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 12

    eggs, ideally brown (plus extras for safety)

  • 3/4

    teaspoon (4 mL) unflavored gelatin

  • 12

    ounces (375 g) white baker's chocolate, chopped in teeny-weeny bits, divided

  • 11/2

    cups (375 mL) cold heavy cream, divided

  • 1

    teaspoon (5 mL) vanilla extrrct

  • 18

    passion fruits; or 11/2 cups (375ml) frozen pure passion fruit purée; or 3 mangoes, peeled, seeded, and puréed

  • 1

    egg carton (for use in assembling the eggs)

  • 1

    eggcup per guest

Directions

Using a sharp knife, carefully chop off the fatter bottom side of the eggs, in the same manner as you would cut the top off a soft-boiled egg. Remove the eggs from the shells and reserve them in a tightly sealed jar for your next breakfast (they will last a couple of days). Run the eggshells under very hot water (be careful) to clean out any egg-white residue. Use your finger to roll away the thin membrane that covers the interior of the shell. Reserve shells in egg carton. In a small bowl, add 3 tablespoons (45 mL) of cold water. Sprinkle gelatin overtop and let stand for 5 minutes. Reserve. In a large bowl, add 8 ounces (250 g) chocolate. In a small pot. bring 1/2 cup (125 mL) of cream to a boil. Add dissolved gelatin and vanilla, and stir for 30 seconds. Pour cream over chocolate and whisk until smooth. Refrigerate for 30 minutes, or until chocolate thickens but still falls off a spoon. In a stand mixer or a large bowl, whip remaining 1 cup (250 mL) of cream until it forms stiff peaks. Using a rubber spatula, gently but thoroughly fold whipped cream into chocolate mixture, Return to refrigerator for 2 hours, or until it has set. To make passion fruit purée, scoop out 12 passion fruits, then press fruit through a strainer to remove the seeds. Transfer juice to a plastic container or pan that is small enough to allow juice to be 1/2 inch (1 cm) deep. Freeze. When juice is frozen solid, cut into 1/2-inch (1 cm) cubes. Reserve in freezer. Transfer white chocolate mousse (that's what it is now) to a pastry bag, or a large resealable plastic bag with its corner clipped. Set eggshells in the carton, cut side up. Fill one-third of each eggshell with mousse. Set a passion fruit yolk in the center of each shell and push it down slightly into mousse. Pipe more mousse over yolk, being careful not to leave any air pockets, and fill egg to 1/4-inch (6 mm) below the lip of the shell. Reserve in refrigerator. Melt remaining white chocolate over a double boiler. Spoon 1 tablespoon (15 mL) over the open end of each egg to plug it up. Return to refrigerator for a minimum of 1 hour, until the chocolate plug hardens and the yolks thaw (so that they run when cut into). Serve in eggcups, pointy side up (i.e. plugged side on the bottom, hidden by the cup). Slice off the top of the shell in front of your guests.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: