EASTER NEST CROWN
Cost
Difficulty
Ingredients
For 6 portions
5 chocolate twists
25 g dark chocolate
25 g liquid cream (ganache)
50 g plant-based whipped cream (store at room temperature)
Chocolate eggs (as needed)
Powdered sugar (optional)
Associated Product
Recipe
A chocolate twist crown filled with ganache, topped with creamy peaks and chocolate eggs perfect for sharing this easter.
Preparation : 25 minutes
Assembly before baking
Grease the large Ø 22 cm ring and place the small Ø 12 cm ring in the center.
Arrange the twists around the inner ring, overlapping them slightly to form a uniform crown.
Baking
Bake for 23 minutes at 170°C.
Remove the rings, carefully turn out and leave to cool completely.
Grease the large Ø 22 cm ring and place the small Ø 12 cm ring in the center.
Arrange the twists around the inner ring, overlapping them slightly to form a uniform crown.
Baking
Bake for 23 minutes at 170°C.
Remove the rings, carefully turn out and leave to cool completely.
Dressing : 10 minutes
Make the ganache: heat the cream, pour over the dark chocolate, and mix until smooth.
Pipe alternating swirls of ganache and vegan whipped cream onto the cake.
Place a few chocolate eggs on the crown, securing them in the cream swirls if necessary.
Sprinkle very lightly with powdered sugar to finish.
Pipe alternating swirls of ganache and vegan whipped cream onto the cake.
Place a few chocolate eggs on the crown, securing them in the cream swirls if necessary.
Sprinkle very lightly with powdered sugar to finish.
Chef's tip
For an even more indulgent version, place chocolate eggs or a large Easter molded figure (egg, chicken) in the center of the wreath.