| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 2 1/2 | lb | Imported bittersweet; (not unsweetened) chocolate or imported white chocolate (such as Lindt or Callebaut) or 1 1/4 pounds of each chocolate, chopped |
| 3 | lg | Plastic egg mold sets; (total of six 4 1/4×3-inch 1/2-cup egg halves) |
| 2 | sm | Plastic egg mold sets; (total of eight 3×2 1/2-inch 1/4-cup egg halves) |
| 3 | c | Sugar |
| 3/4 | c | Water |
| 1/2 | c | Whipping cream |
| 1/2 | c | (1 stick) unsalted butter |
| 1/3 | c | Sour cream |
| 3/4 | c | Whipping cream |
| 6 | tb | (3/4 stick) unsalted butter; cut into pieces |
| 1 | lb | Imported bittersweet; (not unsweetened) chocolate, chopped |
| 6 | tb | Sour cream |
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
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