INGREDIENTS

INSTRUCTIONS

Pour about 1 cup of chocolate into a small mixing bowl; swirl in food
color with a wooden skewer or toothpick until desired tint is
achieved. (Tint just before molding.) Lightly dust the inside of
two-piece chocolate mold with cocoa powder. Fill each half of the
mold with tinted chocolate; tap mold down firmly to release air
bubbles. Scrape across surface with an offset spatula. Match the
sides of the mold, flip, and shake to remove air bubbles. Secure mold
with binder clips; refrigerate 3 to 5 minutes, until cool to the
touch. Serve immediately. Can be made several days in advance; store
in a cool, dark place. Makes about 6 dozen small eggs.
Source: "Martha Stewart Living Magazine, Mar 1997" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat);
0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Recipe by: Martha Stewart
Converted by MM_Buster v2.0n.

A Message from our Provider:

“Every good thing you have ever enjoyed comes from God”