INGREDIENTS

INSTRUCTIONS

saucepan, stirring until butter melts. Add chocolate and whisk until smooth
and melted. Remove chocolate filling from heat. Whisk in sour cream. Let
stand until cool but still pourable, stirring occasionally, about 30
minutes.
Spoon filling over caramel in all egg halves, filling to 1/16 inch below
top edge. Chill until set, about 40 minutes.
To assemble: Rewarm reserved melted chocolate in top of double boiler to
115 deg. F for bittersweet and 105 deg. F for white chocolate. Remove
chocolate from over water. Working quickly, spread enough melted chocolate
(use bittersweet for dark eggs and white chocolate for white eggs) atop 1
set of filled eggs just to cover. use icing spatula to scrape excess
chocolate from eggs and clean sides. Place mold in refrigerator. Repeat
with remaining egg molds. Refrigerate all molds until chocolate is firm,
about 1 hour.
Line cookie sheets with aluminum foil. Remove 1 egg mold from refrigerator.
Turn mold over onto foil. Gently bend and twist mold side to side several
times to release halves of chocolate eggs. Repeat unmolding process with
remaining eggs.
Rewarm remaining melted chocolate in top of double boiler until warm to
touch. Turn bottom half of 1 egg over so flat sides face up. Spread small
amount of melted chocolate over flat side of egg, leaving 1/4-inch border.
Working quickly, cover bottom half of egg with corresponding top half of
egg and press together gently. Refrigerate whole egg. Repeat with remaining
egg halves and melted chocolate. (Can be prepared 2 weeks ahead. Store in
airtight container in refrigerator.)
To decorate: Wrap ribbons around seam of each egg and tie bow at top.
Refrigerate until ready to eat. Serve eggs chilled.
Makes 3 large eggs and 4 small eggs
Bon Appetit April 1992
Posted to recipelu-digest by shusky@erols.com on Mar 24, 1998

A Message from our Provider:

“God is bigger than any church”