• 400g bittersweet chocolate, chopped
  • 400ml double cream
  • 2 cups sliced ​​almonds
  • 1 cup green icing
  • 1 cup red icing
  • 1 cup white icing
  • Gold edible glitter


  1. In a saucepan heat the double cream until it boils.
  2. Pour the hot cream over the chopped chocolate. Let stand 2 minutes and mix.
  3. Chill for 2 hours.
  4. Shape the dragon eggs with your hands.
  5. Place the almonds on the eggs in a scale pattern.
  6. Place the eggs on a rack and cover them with the coloured glaze.
  7. Wait for them to dry and paint them with a brush with glitter.