INGREDIENTS

INSTRUCTIONS

EGG SHELLS
CARAMEL FILLING
CHOCOLATE FILLING
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

A Message from our Provider:

“It is easier to preach ten sermons than it is to live one.”