AMEDEI EASTER EGGS
Recipes to turn your Amedei chocolate egg into signature desserts
Prepared with Toscano Black 70 Egg
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AMEDEI DARK CHOCOLATE CREMOSO
Amedei Dark Chocolate Cremoso is a soft, velvety preparation that highlights the aromatic intensity of an outstanding chocolate. The rich, smooth cream rests on a crunchy crumble with delicate notes of rum, creating a harmonious contrast of textures. A dessert that is simple in appearance yet deep and well-defined in flavor, where elegance and balance come through naturally.
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INGREDIENTS
- 375 g milk
- 100 g Amedei 70% dark chocolate
- 75 g brown sugar
- 36 g butter
- 36 g corn starch
- 2 g sheet gelatin
- 0.6 g tonka bean (or, alternatively, vanilla powder)
METHOD
- Soak the gelatin in cold water for at least 10 minutes.
- Mix the corn starch into the cold milk, stirring well to avoid lumps.
- Finely grate the tonka bean and add it to the milk and starch mixture. Stir well.
- Transfer everything to a saucepan and bring to a boil, whisking constantly.
- Pour the hot mixture over the finely chopped dark chocolate.
- Add the brown sugar and stir until smooth.
- Return to the heat and cook for 7–8 minutes, until the cream becomes thick.
- Remove from the heat and add the softened, well-squeezed gelatin, mixing with a hand whisk.
- Add the butter in three additions, stirring vigorously until fully absorbed.
INGREDIENTS
- 50 g butter (placed in the freezer for 30 minutes beforehand)
- 100 g almond flour or hazelnut flour
- 25 g unsweetened cocoa powder
- 35 g brown sugar
METHOD
- Cut the cold butter into small cubes.
- Place the butter, almond flour, cocoa powder, and brown sugar in a food processor.
- Blend for a few seconds until the mixture becomes coarse and sandy.
- Spread the crumble onto a baking tray lined with parchment paper.
- Bake in a static oven at 150° for 15–20 minutes.
- Let it cool completely at room temperature.
METHOD
- Spread a layer of crumble on the bottom of serving glasses.
- Pour the still-fluid cremoso on top.
- Refrigerate for 5–6 hours until fully set.
INGREDIENTS
- 20 g butter
- 25 g brown sugar
- 40 g dark rum
- 30 g milk
- 1 small teaspoon corn starch
- 0.5 g tonka bean (or, alternatively, vanilla powder)
METHOD
- In a small saucepan, melt the butter with the brown sugar and let it caramelize for about 2 minutes.
- Add the dark rum and stir.
- Dissolve the corn starch in the cold milk and add it to the mixture.
- Cook while stirring until the desired thickness is reached.
- Remove from the heat and add the finely grated tonka bean.
- Let it cool to room temperature.
- Just before serving, pour the topping over the surface of the cremoso in each glass.
Prepared with Toscano Frutti Rossi Egg
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AMEDEI 70% DARK CHOCOLATE SPHERE WITH RED BERRIES
The 70% dark chocolate egg sphere with red berries is a visually striking and indulgent creation that combines the intensity of dark chocolate with the fresh, lively, and slightly tangy notes of red berries. A decorative and flavorful element, ideal for modern and original desserts.
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INGREDIENTS
- 80 g raspberry purée
- 20 g sugar
- 8 g water
- 2 g sheet gelatin
METHOD
- Pour the raspberry purée into a small saucepan, add the sugar and stir until fully dissolved. Add the water and bring to a boil over medium heat.
- Remove from the heat and add the gelatin, previously soaked in cold water for about 10 minutes and well squeezed. Stir carefully until completely dissolved and smooth.
- Divide the mixture between two small half-sphere molds, level the surface if necessary, and place immediately in the freezer until fully set.
INGREDIENTS
- 60 g water
- 5 g agar agar
- 125 g sugar
- 25 gof acacia honey
- 50 g raspberry purée
METHOD
- In a small saucepan, dissolve the agar agar in the water, stirring carefully until fully combined.
- In the same saucepan, add the sugar, the acacia honey, and raspberry purée. Bring to a gentle boil, until the first steady bubbles appear (reaching 105°C / 221°F).
INGREDIENTS
- 35 g egg whites, at room temperature
- 35 g caster sugar
- 75 g apple purée (Renette apples)
- 1 g lemon juice
METHOD
- Using an electric whisk, beat the egg whites in a bowl with the apple purée and sugar until the mixture becomes light and glossy.
- Add the lemon juice and slowly pour in the previously prepared raspberry syrup, continuing to whisk until the mixture cools down.
- Transfer the mixture to a piping bag and fill the large half-sphere molds, immediately placing the smaller frozen half-spheres inside.
- Place in the freezer for 1 hour. Remove the frozen halves, join them together to form a complete sphere, and return to the freezer until ready to use.
INGREDIENTS
- 250 g Amedei dark chocolate with red berries
- 22 g peanut oil
METHOD
- Chop the chocolate. Place 70% of it in a heatproof bowl with the oil and melt over a bain-marie (double boiler). Then add the remaining chocolate and stir until smooth and fully combined.
- Take the frozen spheres and coat them with the melted chocolate. Let the chocolate set, then store the spheres in the refrigerator and serve cold.
Prepared with Toscano Pistachio Egg
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AMEDEI WHITE CHOCOLATE AND PISTACHIO SEMIFREDDO
White chocolate and pistachio semifreddo is a fresh and smooth dessert that combines the creamy sweetness of white chocolate with the green, lightly toasted notes of pistachio. Ideal for elegant, soft, and well-balanced desserts.
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INGREDIENTS
- 160 g whole milk
- 40 g fresh cream
- 75 g egg yolks
- 40 g caster sugar
- 15 g plain flour
METHOD
- Heat the milk in a small saucepan without bringing it to a boil.
- In a bowl, combine the egg yolks and flour and whisk with an electric mixer until smooth.
- Add one ladle of hot milk to the egg mixture to loosen it.
- Pour everything back into the saucepan with the remaining milk and cook over medium heat, stirring continuously, for about 5 minutes until thickened.
- Spread the cream onto a tray and cover with cling film directly touching the surface. Let it cool completely.
INGREDIENTS
- 200 g sugar
- 50 g water
- 100 g egg whites
- 50 g sugar
METHOD
- In a saucepan, combine the water and 200 g of sugar and heat over medium heat. Stir until the sugar is completely dissolved and the syrup begins to boil gently (bring to 121°C / 250°F). The syrup is ready when it falls from a spoon in a steady, unbroken thread (or when dropped into cold water, it forms a soft, flexible thread).
- Meanwhile, whisk the egg whites until stiff peaks form, gradually adding the remaining 50 g of sugar.
- Slowly pour the hot sugar syrup into the egg whites while continuing to whisk with the electric mixer.
- Whisk until completely cooled, until you obtain a glossy and firm meringue.
INGREDIENTS
- 275 g Italian meringue (prepared in advance)
- 200 g pastry cream (prepared in advance)
- 520 g whipped cream (softly whipped)
- 100 g white chocolate with pistachios
- 50 g chopped Bronte pistachios (25 g for the semifreddo + 25 g for garnish)
METHOD
- Soften the pastry cream in a bowl.
- Gently fold in the Italian meringue, mixing carefully from the bottom upwards.
- Add the softly whipped cream, folding gently to keep the mixture light and airy.
- Chop the white chocolate with pistachios and fold it into the mixture together with 25 g of chopped pistachios.
- Transfer the semifreddo into a piping bag and fill silicone molds.
- Freeze until ready to serve.
- Remove from the freezer 30 minutes before serving to achieve the right texture. Garnish with the remaining 25 g of chopped pistachios.
Prepared with Toscano Latte Egg
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AMEDEI MILK CHOCOLATE MOUSSE WITH COFFEE
Amedei milk chocolate mousse flavored with coffee is a light and smooth preparation that combines the natural sweetness of milk chocolate with the intense, roasted notes of coffee, set on a cocoa biscuit base.
Perfect for plated desserts and modern single portions, it offers a full, bold, and long-lasting flavor.
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INGREDIENTS
- 50 g whole egg
- 40 g caster sugar
- 20 g whole milk
- 15 g peanut oil
- 30 g plain flour
- 2 g cream of tartar (or, alternatively, baking powder)
- 10 g unsweetened cocoa powder
METHOD
- Using an electric whisk, beat the whole egg with the sugar until pale and fluffy.
- Add the milk and peanut oil, mixing gently.
- Sift together the flour, cream of tartar, and cocoa powder, then fold them into the mixture, stirring from the bottom upwards to keep it light.
- Pour the batter into a 15 cm (6-inch) cake tin.
- Bake in a static oven at 160°C for 15 minutes.
- Let it cool completely, then remove from the tin.
INGREDIENTS
- 80 g milk chocolate
- 50 g caster sugar
- 10 g sheet gelatin
- 100 g hot coffee
- 1 teaspoon instant coffee
- 200 g fresh cream
METHOD
- Soak the gelatin in cold water for at least 10 minutes.
- Finely chop the chocolate.
- In a heatproof bowl, melt the chopped chocolate with the sugar over a bain-marie (double boiler).
- Dissolve the instant coffee in the hot coffee and add it to the melted chocolate mixture, stirring well.
- Remove from the heat and add the well-squeezed gelatin. Stir until completely dissolved.
- Let the mixture cool slightly.
- Whip the cream until softly whipped (smooth and slightly thick, but still soft).
- Fold the whipped cream into the chocolate mixture in several additions, mixing gently from the bottom upwards.
PROCEDIMENTO
- Pour the mousse into a 15 cm (6-inch) silicone mold.
- Place the cocoa sponge on top, pressing lightly to level.
- Refrigerate for 6–8 hours until fully set.
- Carefully remove from the mold, turning it out so it rests on the sponge base. Leave in the refrigerator for another 30 minutes before serving.
Prepared with Toscano Nocciola Egg
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AMEDEI HAZELNUT TART WITH MILK CHOCOLATE AND HAZELNUT CREAM
The Amedei hazelnut tart with milk chocolate and hazelnut cream is an indulgent and irresistible dessert that combines the creaminess of milk chocolate with the toasted, crunchy notes of hazelnut. Perfect as a plated dessert, it delivers a rich and rounded flavor.
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INGREDIENTS
- 120 g butter
- 90 g icing sugar
- 55 g whole egg, lightly beaten
- 250 g plain flour
- 1 g cream of tartar
- 1 g fine salt
METHOD
- Using a stand mixer with the whisk attachment, cream the butter and icing sugar until light and smooth.
- Add the lightly beaten egg and mix until fully absorbed.
- Add the flour, cream of tartar, and salt, and mix with the paddle attachment until you obtain a smooth dough.
- Shape the dough into a flat disc, roll it out between two sheets of baking paper to a thickness of 3–4 mm, and place in the freezer for 1 hour.
- Remove from the freezer and cut out shapes using perforated tartlet rings. Chill briefly in the refrigerator and trim the edges if necessary.
- Prick the base with a fork and bake in a preheated oven at 160°C (320°F) for about 20 minutes, until golden brown.
PROCEDIMENTO
- Place the hazelnut chocolate egg in the freezer for 1 hour, then briefly blend it in a food processor until finely chopped.
INGREDIENTS
- 50 g egg yolks
- 25 g corn starch
- 75 g caster sugar
- 300 ml whole milk
- 85 g Amedei hazelnut chocolate egg
- 15 g unsweetened cocoa powder
- 25 g butter
METHOD
- Heat the milk in a saucepan without bringing it to a boil.
- Whisk the egg yolks with the corn starch and sugar using an electric mixer.
- Add one ladle of hot milk to the egg mixture to loosen it. Return everything to the heat, add the remaining hot milk, and cook while stirring until the cream thickens well.
- Remove from the heat and add the chopped hazelnut chocolate egg and cocoa powder, stirring until fully melted.
- Add the butter little by little, mixing with a hand whisk until the cream becomes smooth and glossy.
- Spread the cream onto a tray, cover with cling film touching the surface, and let it cool at room temperature.
- Once cold, whisk briefly by hand to make it smooth again, then transfer to a piping bag with a nozzle.
PROCEDIMENTO
- Spread a layer of the previously chopped hazelnut chocolate egg on the base of each tartlet, pressing it down firmly.
- Pipe the Amedei hazelnut cream on top using the piping bag.
- Refrigerate before serving.
AMEDEI EASTER EGGS
Amedei Easter eggs express chocolate excellence through carefully selected ingredients and meticulous craftsmanship. Designed to be enjoyed on their own or reinterpreted in creative recipes, they transform the Easter tradition into a fine chocolate experience.
