Easter egg stuffed with chocolate truffle and salty caramel

To celebrate Easter with a touch of unforgettable sophistication and flavor, the Easter egg stuffed with chocolate truffle and salty caramel is the perfect choice.In this recipe, the rich combination of chocolate with the softness of caramel and a slight touch of salt brings an explosion of flavors that delights any taste.

## Ingredients:
### for the Easter egg:
- 500 g of good quality dark chocolate
- 500 g Easter Egg

### for the chocolate truffle filling:
- 200 g of dark, chopped chocolate
- 100 ml of fresh cream
- 1 tablespoon of unsalted butter

### to Salgado caramel:
- 100 g of sugar
- 50 ml of water
- 100 ml of sour cream
- 1 teaspoon of coarse salt

## PREPARATION MODE:

### Preparing the Easter egg:
1. ** Season the chocolate: ** Chop the dark chocolate and divide into three equal parts.Melt two parts of the chocolate in a water bath or in the microwave, being careful not to warm too much.Remove from heat and add the remaining part, stirring until all the chocolate is melted and the temperature reaches about 31 ° C.
2. ** Mold the egg: ** With seasoned chocolate, use a spoon to spread a uniform layer in the Easter egg mold.Refrigerate for 10 minutes, remove and apply a second layer.Refrigerate again until the chocolate is completely firm.

### Preparing the chocolate truffle filling:
1. ** Make the ganache: ** Heat the cream until it is almost boiling.Pour over chopped chocolate into a bowl.Let stand for 2 minutes and then mix well until smooth ganache.Add the butter and mix until incorporated.Let it cool until it reaches the consistency of spread.

### Preparing the Salgado caramel:
1. ** Cook the caramel: ** In a pan, mix the sugar with the water and bring to medium heat.Let it cook without moving until the mixture gets a amber color.Remove from heat and gradually add the cream, beware of steam.Return to low heat and add the salt, stirring until everything is well mixed and smooth.

### Assembly:
1. ** Stuff the egg: ** With the egg already firmly, spread a layer of chocolate ganache inside each half of the egg.Then add a layer of salty caramel over the ganache.
2. ** Close the egg: ** If you want to close the egg, melt a little more chocolate, use it as "glue" on the edges of the egg and add the two halves carefully.Leave it in the refrigerator until it is completely firm.
3. ** Final Decoration: ** You can decorate the egg with white chocolate drizzles or sprinkle a little more coarse salt over the caramel for an extra contrast.

This Truffled Easter egg with Salgado caramel is not only a delight, but also a beautiful work of art that will serve as the center of attention in its Easter celebration.Good appetite and happy Easter!