Total time: 57 minutes
Prep time: 15 minutes, Cook time: 12 minutes, Rest time: 30 minutes
Ingredients for 6 people
7 ounces of chocolate
1/4 cup of hazelnut praline
1/4 cup of heavy whipping cream
3 tbsp of dulce de leche
1 tsp of coconut oil
0.3 cup of flour
12 chocolate eggs
1 tbsp of cocoa powder
Preheat oven to 350° F.
Melt the chocolate in a double boiler. Let it cool.
Meanwhile, mix the eggs with the dulce de leche in a bowl. Add the flour and cocoa powder. Then, pour the melted chocolate into the mixture and stir until smooth.
Pour the batter into round silicone molds, and bake at 350 °F for 10 to 12 minutes.
For the glaze, melt the chocolate with the coconut oil in the microwave for 30 seconds.
Remove from the heat and add the dulce de leche and the praline.
Cover the domes with the glaze and leave in the refrigerator.
In the meantime, whip the cream with an electric mixer and add the dulce de leche once the cream has thickened.
Place the cream in a piping bag and decorate the top of the domes.
Final touch: an Easter egg in the center of the cream.