Pesa un huevo
Eggstremely surprising!

A poached egg that is no such thing. The eggshell is made of chocolate, and it encases “egg white” made from vanilla panna cotta and oozing yellow “egg yolk” made from mango. Not only is this dish fun, but also the flavours of mango and creamy vanilla panna cotta balance the crunchy chocolate shell. As images speak louder than words, please find there a video

I have tried to emulate Chef’s Diego Guerrero idea, who earned two Michelin stars at El Club Allard, and now creates new recipes in his new project: Dstage. His original version uses coconut for the egg white

Congelamos el mango triturado
Image 1 (freezed mango and mold)
Ponemos el mango congelado en la panna cotta
Image 2 (divide the Panna Cotta mixture into the egg molds, and place a frozen yolk on each cavity)

Mola un huevo
An eggstraordinary idea for Easter
Me importa un huevo
An eggcellent surprise for your guests

{Chocolate fake poached eggs}

Prep time: 15 min

Cooking time: 5 min

Yield: 8 eggs (7 cm)


    For the yolk:

    • 1 mango, peeled and chopped
    • lollipop or cake pop mold
    • For the white:

    • 8 g gelatine powder
    • 50 g water
    • 350 g whipping cream
    • 1 vanilla pod
    • 150 g sugar
    • egg mold
    • For the eggshell:

    • 200 g white chocolate, chopped
    • 100 g milk chocolate, chopped
    • 30 g cocoa butter (optional)
    • brown food colouring (optional)


  1. Puree the mango very finely. Fill the mold cavities using a decorating squeeze bottle, and freeze (img )
  2. Then, prepare the panna cotta. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 minutes. Heat the heavy cream, vanilla bean and sugar in a saucepan, and bring to boil. Let the cream rest for 5 minutes, and then pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved. Now let the panna cotta come to room temperature before filling the molds. Using a decorating squeeze bottle again, divide the Panna Cotta mixture into the egg molds, and place a frozen yolk on each cavity (it will float, img 2 ). Then freeze the eggs until firm, which will take at least four hours
  3. Unmold and stick two egg halves together, simply by pushing them gently with your hands (you might use your hands too to smooth the edges). Bring back the eggs to the freezer, for at least an hour.
  4. Chop the chocolate into small pieces. Set aside about 25% of the chocolate. Place the remaining chocolate in a microwave-safe bowl and microwave on half-power, being very careful to stir the mixture every 30 seconds until it is almost completely melted. Add the chocolate you have set aside and stir until the bits have dissolved completely. Put the tempered chocolate in the microwave for 10 seconds and it is ready to use
  5. Using a stick, dip each egg in melted chocolate. As the egg is frozen the chocolate will harden almost inmediately. Remove the stick, and place the eggs in the fridge for at least 6 hours, or until you are going to serve them, making sure the panna cotta and mango yolk are not frozen anymore. I prefer to wait overnight
  6. For a more real finish, use a tooth brush to spatter some brown edible food gel on the eggs (watch a small video here). The eggs can be kept in the fridge up to a week.

  • To make Panna Cotta with sheet gelatin: Soften six sheets (10 g) in 1/2 liter of cold water for 5 minutes. Wring the sheets out and stir them into the warm Panna Cotta mixture as explained in the recipe, until dissolved.
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