INGREDIENTS

INSTRUCTIONS

It's important to use an imported chocolate, such as Lindt or
Callebaut, for this recipe. The high cocoa-butter content of the
imported type produces chocolate eggs that are more flexible and
easier to remove from the molds. You can make all the eggs out of
white chocolate, all out of bitter-sweet chocolate or a few from  each.
Assembly Reserved chocolate in double boiler To Decorate 8  yards
(about) colorfast silk ribbons To make egg shells: Line cookie  sheet
with aluminum foil. Melt chocolate in top of double boiler over
simmering water, stirring frequently until smooth and candy
thermometer registers 115 deg. F for bittersweet and 105 deg. F for
white chocolate. (If making both bittersweet chocolate and white
chocolate eggs, melt chocolates separately in two double boilers.)
Remove chocolate from over water. Spoon chocolate into 1 set of large
egg molds, filling molds completely (do not fill decorative base
section of mold). Turn mold over above prepared cookie sheet,  allowing
excess chocolate to spill out. Shake mold to produce  uniformly thick
shell. Turn mold right side up. Run fingertip gently  around edge of
eggs to remove excess chocolate. Refrigerate.  Tilt foil-lined sheet
with melted chocolate over top of double boiler,  scraping chocolate
into double boiler. Reheat to 115 deg. F for  bittersweet and 105 deg.
F for white chocolate, stirring frequently.  Repeat coating process
with remaining 2 large egg mold sets and 2  small egg mold sets,
removing chocolate from over water while working  and reheating
chocolate after each set of egg molds is coated.  Refrigerate molds.
(If using white chocolate, the molds will need a  double coating.
Refrigerate molds after first coating is cold. Refill  with barely
lukewarm chocolate, shake out excess and wipe edges  clean, creating
double-thick shell.) Return remaining chocolate on  foil to top of
double boiler and set aside. Refrigerate molds while  making caramel
filling.  To make caramel filling: Stir sugar and water in heavy large
saucepan  over low heat until sugar dissolves. Increase heat and boil
without  stirring until syrup turns deep amber, washing down sides of
pan with  pastry brush dipped into water and swirling pan occasionally,
Remove  from heat. Add whipping cream and butter (mixture will bubble
vigorously) and whisk until smooth. Whisk in sour cream. Let caramel
filling stand just until barely cool (mixture will be sticky),
stirring occasionally, about 50 minutes.  Spoon 2 scant tablespoons
caramel into each small egg half. Spoon 1/4  cup caramel into each
large egg half. Refrigerate while making  chocolate filling.  To make
chocolate filling: Bring whipping cream and butter to simmer  in heavy
medium  continued in part 2

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Nutrition (calculated from recipe ingredients)
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Calories: 6477
Calories From Fat: 3539
Total Fat: 408.6g
Cholesterol: 1284.1mg
Sodium: 1864.3mg
Potassium: 2923.8mg
Carbohydrates: 740.9g
Fiber: 42.2g
Sugar: 607.2g
Protein: 60.8g