Tortellini&CO is my happiness pill dispenser. A liked recipe, a comment below a post, greeting people who have taken a cooking class with me. Study and research time also represents a happy time. I dig out books that give me infinite ideas and suggestions with each page; I flip through old and new magazines to study new and returning trends.
This happened with the beautiful stuffed chocolate Easter egg I saw on the cover of the food review, La Cucina Italiana.
I could not reproduce it in my own way.
What is cooking for you?
The hands’ dirt of flour, the smell of butter, the sugar sparkled on the table.
While I’m cooking, I feel good. I relax. It often helps me bring order to thoughts that melt like butter in the saucepan. I am not saying that suddenly, everything becomes manageable and solvable.
In my case, cooking has the power to bring order to the thoughts in my head, putting me in front of things for what they are. And even if the Milk Oracle does not appear to show the way or solve problems, the same seeing things for what they are helps even if, at times, it hurts.
In this way, I find my direction and the will to continue.
Stuffed Chocolate Easter Egg
Inspiration is a fleeting thought that brings with it an idea.
That’s why I immediately thought of mascarpone cream even before I read the egg recipe in La Cucina Italiana.
To impress, choose a chocolate egg (your favorite) and have fun stuffing and decorating it, perhaps with edible flowers, fresh or dried. But remember that not all flowers can be eaten. In season, you can use violets (the ones you see in the photo are not an example of an edible flower but of the only flower I found when I took the picture).
If you want to play with the little ones at home, choose small chocolate eggs and make the cream (perhaps in a small amount), then leave them free to stuff and decorate their eggs.
No one is stopping you from filling with tiramisu cream.
Buona Pasqua, Monica
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Choose the mascarpone cream of your choice
- Simple: brown icing sugar and mascarpone.
- Greedy: condensed milk, brown icing sugar, and mascarpone.
- Rich: mascarpone, sugar and egg yolks.
- Whipped: egg whites whipped with sugar and mascarpone.
- Upbeat: mascarpone with coffee.
- Special: lactose-free mascarpone.
Stuffed Chocolate Easter Egg Recipe
Ingredients
4-6 servings
1/2 Easter egg, about 150-200 g
400 g mascarpone cheese
100 g of powdered sugar
To decorate, you can use
grated coconut
colored candies
edible flowers
pistachio grains
chocolate chips
Method
Cut the easter egg in half by sticking the knife where you see the chocolate line joining the two shells. Set aside in the refrigerator.
In a bowl, mix mascarpone and sugar with an electric whisk.
Pour the cream into the egg until filled and even out with a spatula.
Decorate and refrigerate for at least an hour or until ready to consume.
I recommend stuffing the day before; it will become even better, and when you bring it to the table, it will be cut more with a knife.
