— This recipe is part of the Harry Potter Inspired Recipes Week —
Weasley’s strike again with their brand-new dragon eggs! After a long debate by the Regulation of Explosive Foods whether Weasley’s eggs should be marketable or not, the assembly finally gave its approval. Their new product, which will hit the shelves next week, described as “Insanely hot and chocolatey, an egg you won’t forget but will regret” is prepared by the brothers themselves.
It required over 236 batches before finding the extra hot powder that makes the eggs so spicy. According to the Quibbler, who got a special interview with the brothers, the powder comes from grated dragon nails. It is then mixed with extra creamy chocolate and a yellow root developed by Pomona Sprout.
Okay, joke apart, these chocolate eggs are not that hot, the filling consists of dark chocolate, hazelnuts, ginger, and a good pinch of chili. It adds a nice kick of heat but is not overpowering. To bring that “fire” factor, I also added some smoked salt. The result is a chocolate that is spicy, smoky, and nutty. Don’t worry you won’t regret eating it!
HOW TO MAKE CHOCOLATE EGGS
We start by preparing the filling, which consists of hazelnut butter (or almond/cashew butter) combined with melted dark chocolate. The we have our flavorings:
- Korean chili pepper: I went with Korean chili as I found its smoky aroma to be perfect for the recipe.
- Ginger: Grown by Pomona sprouts, ginger adds a nice zing.
- Smoked salt: To create a dragon breath effect! If you don’t have smoked salt, just use regular salt.
- Lime zest: For freshness and to balance with the chili.
- Vanilla: To round up the flavors.
Combine everything in a bowl and let it cool.
Then we prepare the chocolate egg shells. To do that you will need an egg mold, you can use a polycarbonate mold, or a silicon one. Personally I went with a polycarbonate one as I find it easier to use, especially when you need to flip it to remove excess chocolate. If you don’t have one, you can still make this recipe in mini cups.
Melt your dark chocolate over a double boiler. Once melted, fill each egg cavity with dark chocolate and turn your mold upside down over a silpat or a piece of parchment paper to remove excess chocolate. If you want a perfectly crispy shell, I recommend tempering your chocolate, although it is optional.
The number of eggs you will make really depends on how thick your chocolate shells are. Thicker equals less filling.
Once your shells have harden, fill each one to the top with the spicy filling. Refrigerate for 20-30 minutes, or until the filling has set.
Finally, you want to merge your egg halves. To do that, simply run the blade of a knife above a flame (or hot water), and run it over the open face of an egg. This will slightly melt the chocolate, allowing you to stick the other half. Repeat with the remaining halves, and your eggs are ready!
These chocolate dragon eggs will definitely surprise your guests! At first bite you taste the hazelnut and chocolate, then comes the smoky/salty flavor, and finally an unexpected heat! Weasley’s will always surprise us with their treats!
Let me know in the comments if you try this recipe!
Chocolate Dragon Eggs (That will put you on fire!)
- 1/4 cup chopped dark chocolate or chocolate chips
- 1/4 cup hazelnut butter or almond, cashew butter)
- 1/4 tsp vanilla extract
- 1 tsp Korean chili pepper or 1/4 tsp cayenne pepper
- 1/2 tsp ground ginger
- 1 tsp coconut sugar (optional, adds texture)
- 1/4 tsp smoked salt
- 1/2 tsp lime zest
- 1 cup chopped dark chocolate
- Melt the 1/4 cup of dark chocolate over a double boiler. Once melted, transfer to a mixing bowl.
- Add the hazelnut butter, vanilla extract, chili pepper, ginger, coconut sugar, smoked salt, and lime zest. Stir well until fully combined. Set aside.
- Melt the 1 cup of dark chocolate over a double boiler. Once melted, you can temper it if you want shiny and crispy shells, this step is optional.
- Fill each cavity of a chocolate egg mold with the melted chocolate. Then flip the mold upside down to remove the excess chocolate. I recommend placing a silpat or a sheet of parchment paper under to save the chocolate for future uses. Run a large metal spatula or knife on the surface of the mold to remove excess chocolate. Let cool until the chocolate has set. You can place it in the refrigerator to speed up the process.
- Once the chocolate has set, fill each egg cavity with the spicy filling to the top. Refrigerate for at least 30 more minutes, or until the filling has set.
- Flip your mold to release the egg halves on a silpat or a piece parchment paper. Now to assemble, there are two ways. 1) Heat the blade of a knife on the flame of a stove top. Once warm, run the blade on the flat surface of each half and "stick" two halves together to form an egg. Or 2) Place a baking sheet in a 300°F preheat oven for 5 minutes. Remove the baking sheet from the oven. Place one half, flat face down, on the baking sheet for a couple of seconds. This will slightly melt the chocolate, allowing you to assemble the other half. Repeat with the remaining halves.
- Let your chocolate eggs cool completely before enjoying! Chocolate dragon eggs will keep for up to 3 weeks at room temperature, or in the fridge if you want firmer eggs.