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* Exported from MasterCook
*
Recipe By : Bon Appetit
Serving
Size : 12 Preparation Time
:0:00
Categories : Bon
Appetit
Candy
Amount
Measure Ingredient --
Preparation Method
-------- ------------
--------------------------------
**EGG SHELLS**
10 1/2
Pounds bittersweet (not
unsweetened)
chocolate or white chocolate < or >
1
1/4 Pounds chocolate
-- chopped
3
Large Plastic Egg
Mold Sets (Total Of Six)
2
Small plastic egg
mold sets (total of eight
3x2)
**CARAMEL FILLING**
3
Cups
sugar
3/4
Cup
water
1/2
Cup
whipping cream
1/2
Cup
unsalted butter -- (1 stick)
1/3
Cup sour
cream
**CHOCOLATE FILLING**
3/4
Cup
whipping cream
6
Tablespoons unsalted butter -- Cut In
Pieces
1
Pound Imported
Bittersweet Chocolate -- chopped
6 Tablespoons sour
cream
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 degrees
for
bittersweet and 105 degrees; 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
degrees for
bittersweet and 105 degrees 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 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 degrees F for
bittersweet and 105 degrees 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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