Chocolate-Caramel Easter Eggs Pt 2
Last updated 6/12/2012 1:16:05 AM. Recipe ID 45757. Report a problem with this recipe.
Title: Chocolate-caramel easter eggs pt 2
Yield: 1 Servings
See part 1
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
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