Title: Chocolate-caramel easter eggs pt 2
 Categories: None
      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