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

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