— 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!