And so this is Easter...

...and what have I done?

A chocolate egg filled with dulce de leche pannacotta!

The pannacotta is awesome on its own, so you don't have to go to the trouble of filling chocolate eggs, but it's a cute idea for an Easter dessert.

DULCE DE LECHE PANNACOTTA

• 100 gr (3.5 oz) sugar
• 100 ml milk
• 600 ml cream
• 1/2 cup dulce de leche
• 6 sheets of gelatine
  

In a large pan that will fit all the ingredients, start by caramelizing the sugar until it's golden brown. Meanwhile boil the cream and milk together and add to the caramel as soon as it has the desired color. Be careful because it will boil up, turn the heat down and whisk. Part of the caramel will become hard, but that's fine, because it will melt again. Keep whisking until all the caramel is dissolved. Take the pan out of the stove and add the dulce de leche mixing well. Add the gelatine as well. When working with sheets you need to soften them in cold water first, so make sure you don't skip this step. Pass the mixture through a sieve and put into glasses or moulds and refrigirate. If you're going to fill the chocolate eggs wait a bit!

To fill the chocolate eggs with the pannacotta you first need to cut one small cap on the eggs, do that cutting very carefully with a hot knife. Then you need to stabilize the eggs, you can do that by putting each egg inside a small espresso cup with pieces of kitchen towel. Last you need to cool down your pannacotta, otherwise it will melt the chocolate, just leave it at room temperature and mix it every once in a while. The trick is filling the eggs while the mixture is not hot anymore but it's still not as cold that it starts getting hard from the gelatine.

Why have just hollow eggs when you can have this caramelly creamy filling? Really, why?