Chocolate-Caramel Easter Eggs Pt 1
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Chocolate-Caramel Easter Eggs Pt 1
  Easter    Eggs  
Last updated 6/12/2012 1:16:05 AM. Recipe ID 45756. Report a problem with this recipe.
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      Title: Chocolate-caramel easter eggs pt 1
 Categories: None
      Yield: 1 Servings
MMMMM-------------------------EGG SHELLS------------------------------
  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 1/4x3-inch
           -1/2-cup egg halves)
      2 sm Plastic egg mold sets;
           -(total of eight 3x2
           -1/2-inch 1/4-cup egg

MMMMM----------------------CARAMEL FILLING---------------------------
      3 c  Sugar
    3/4 c  Water
    1/2 c  Whipping cream
    1/2 c  (1 stick) unsalted butter
    1/3 c  Sour cream

MMMMM---------------------CHOCOLATE FILLING--------------------------
    3/4 c  Whipping cream
      6 tb (3/4 stick) unsalted butter;
           -cut into pieces
      1 lb Imported bittersweet; (not
           -unsweetened) chocolate,
      6 tb Sour cream
  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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Recipe ID 45756 (Apr 03, 2005)

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