I was in love with Milky pudding long before the famous Sandy Bar Milky commercial in Israel. Every day before school, I would have one Milky waiting for me in the fridge to sweeten my day. I know, I know, not the healthiest breakfast, but this was my childhood.

Milky is a chocolate custard with fluffy whipped cream on top. To this day, every time I go visit my parents, there’s always a Milky waiting for me in the fridge, and that Milky is all mine (though my nephews try to steal it from me now and then).

Like any other kid, my nephews and nieces love Kinder Surprise eggs. They actually enjoy eating it more than playing with the surprise toy inside. When my dear niece Nadine turned three, I decided to make a little dream of theirs (mine) come true.

I created Kinder eggs with a yummy surprise inside. And what’s tastier than chocolate pudding with whipped cream inside a chocolate Kinder egg? (Don’t answer, that’s a rhetorical question).

Nadine celebrating her 3rd birthday

I must admit, it’s a demanding process. You must temper white chocolate and milk chocolate twice in a row just to get 8 Kinder eggs (the mold makes 4 eggs). Then, you have to attach the egg halves, cut their heads and make them stand (by tempering chocolate yet again).

That’s why I eventually decided to make more of the pudding and just fill plastic cups with it. Fortunately, I managed to find egg shaped plastic cups!

At the party, all the adults snatched the Milky in the chocolate eggs and left the Milky in the plastic cups for the kids. I guess they couldn’t control the kid inside of them. Oh well, at least everyone was happy.

If you like, you can upgrade these eggs by grinding Oreo cookies and sprinkling the topping on the pudding before piping the whipped cream.

Oh, speaking of whipped cream. Since I discovered how delicious it is combining mascarpone cheese and heavy cream together, I can’t go back to regular whipped cream. However, the final texture always comes out so grainy. Not anymore! I found this video on YouTube that suggested adding condensed milk for a smoother, silkier texture.

Tempering chocolate
Making chocolate eggs
Cutting a zigzag
Piping tempered chocolate
Chocolate Custard in a Kinder chocolate eggs
Chocolate Custard in Kinder Chocolate Eggs

Chocolate eggs
600 g milk chocolate
600 g white chocolate

Chocolate custard
120 g milk
120 g heavy cream
60 g egg yolk
15 g sugar
150 g milk chocolate
25 g dark chocolate 60%

Mascarpone Chantilly
60 g mascarpone
35 g sweetened condensed milk
20 g powdered sugar
120 g heavy cream
1 tsp vanilla paste

Equipment
Wide spatula
Polycarbonate mold with 4 egg shaped sockets
Thermometer
Pastry bag fitted with a 1 cm star tip


The recipe makes 8 chocolate eggs


Chocolate eggs

Before you begin, clean the mold thoroughly with water and a soft sponge (be careful not to scratch it). Dry the mold with a kitchen towel. For a more serious clean-up, use alcohol.

Temper milk chocolate following this post (best to temper it to 29 °C / 84 °F in this case). Fill a pastry bag with the tempered chocolate. Cut a small opening at the edge (about 1 cm). Quickly fill all the sockets in the mold. Tap the mold lightly on the surface to get rid of air bubbles.

Turn the mold over and let the chocolate drip onto the surface (or onto a baking paper for an easy assembly once the chocolate has set) while tapping on the side of the mold with a wide spatula.

At the end of the process you should get a nice thin layer of chocolate in the sockets. Turn over the mold quickly and clean the excess chocolate using the wide spatula. Keep aside letting the chocolate set.

Temper white chocolate following this post (best to temper it to 28 °C / 82 °F in this case). Fill a pastry bag with the tempered chocolate. Cut a small opening at the edge. Quickly fill all the sockets in the mold, on top of the milk chocolate shell. Tap the mold lightly on the surface to get rid of air bubbles.

Turn the mold over and let the chocolate drip onto the surface (or onto a baking paper for an easy assembly once the chocolate has set) while tapping on the side of the mold with a wide spatula.

At the end of the process you should get a nice thin layer of chocolate in the sockets. Turn over the mold quickly and clean the excess chocolate using the wide spatula. Keep in the freezer for about 5-10 minutes until the chocolate has set.

To release the chocolate eggs, turn over the mold and tap it lightly on the surface. The chocolate eggs should slip out easily (if the tempering was done properly). Sometimes you may need to help them out with a light push using your finger. Repeat the whole process to make 8 more chocolate egg halves (half shells).

Using a sharp knife mark a zigzag near the top of each egg half. Dip the knife in hot water and wipe it dry. Gently cut the chocolate egg following the zigzag marking. Whenever the knife gets cold, dip it back in hot water, wipe it and keep cutting.

Turn on the oven on low heat. Insert a clean baking tray and heat it lightly. Take it out of the oven. Place a chocolate egg half on the warm tray to melt the edges. Attach to halves together to get a whole egg with an open top.

Temper the rest of the milk chocolate. Fill a pastry bag with the tempered chocolate. Cut a small opening at the edge (about 1/2 cm). Pipe circles, 3 cm wide, on a parchment paper and place a chocolate egg on each one.

Chocolate custard

Break the chocolate into small pieces and put them in a measuring pitcher. Place a sieve on top.

Put milk, heavy cream, sugar and egg yolks in a saucepan and mix. Heat on medium heat up to a temperature of 78 °C / 172 °F (it’s ok to go a little higher, but not more than 84 °C / 183 °F), while mixing energetically, but gently, with a spatula to prevent the egg yolk from congealing (especially at the bottom of the saucepan). The mixture will thicken a little.

Remove from heat and pour immediately through a sieve into the measuring pitcher (to get rid of egg chunks that may have hardened while cooking). Mix a little bit with a spatula and then use a hand blender to blend it to a uniform consistency. Make sure the temperature of the custard is below 32 °C / 90 °F before proceeding.

Pour the custard into the chocolate eggs and fill them up to 1 cm below the top. Keep in the freezer until set (prepare the chantilly in the meantime).

Mascarpone chantilly

Put mascarpone cream, condensed milk and powdered sugar in the mixer bowl and whip well. The mixer won’t be able to bring it to a complete creamy texture. It will still be a little lumpy. To cream it, mix with a spatula and squash the lumps on the side of the mixer until uniform.

Add heavy cream and vanilla paste to the mixer. Whip until the mixture is smooth and stable. (Be careful not to over whip). Scrape the sides of the bowl now and then.

Transfer the frosting into a pastry bag fitted with a 1 cm star tip. Pipe small mounds of chantilly above the cream in each chocolate egg. Keep in the fridge up to 2-3 days. Serve with a spoon.

Chocolate Custard with mascarpone chantilly
Yum

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