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.
Ingredients
Makes 3 large eggs and 4 small eggs
Egg Shells
Caramel Filling
Chocolate Filling
Assembly
To Decorate
To make egg shells:
Step 1
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°F for bittersweet and 105°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.
Step 2
Tilt foil-lined sheet with melted chocolate over top of double boiler, scraping chocolate into double boiler. Reheat to 115°F for bittersweet and 105°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:
Step 3
糖和水搅拌在沉重的大平底锅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.
Step 4
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:
Step 5
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.
Step 6
Spoon filling over caramel in all egg halves, filling to 1/16 inch below top edge. Chill until set, about 40 minutes.
To assemble:
Step 7
Rewarm reserved melted chocolate in top of double boiler to 115°F for bittersweet and 105°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.
Step 8
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.
Step 9
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:
Step 10
Wrap ribbons around seam of each egg and tie bow at top. Refrigerate until ready to eat. Serve eggs chilled.
Leave a Review
Reviews (7)
Back to TopMy friends have been annoyed with me lately when I would say, "Oh, that was simple to make..." Well, I finally met my match with this recipe. Here is a link I wish I had known about before I set about this massive project: http://shine.yahoo.com/channel/food/show-up-the-easter-bunny-diy-chocolate-caramel-easter-eggs-1229644/ This shows the recipe picture from the magazine as well as illustrations of the various steps which really make things clearer. Don't be misled like I was; this is an all-day affair, and shouldn't be started at 10:00 at night like I did. I did both white and dark chocolate and ended up having all four burners going on my stove at once with caramel and ganache. I scorched my white chocolate (I used El Rey from Venezuela) a bit which added some discoloration, but the shells ended up perfect in terms of the snap when they were bitten into. I think the recipe calls for too much of the caramel, unless you don't mind not using most of your ganache, which in my case was a very expensive waste indeed. But I was so sick of tasting chocolate I couldn't even think of saving it for later. Still, all in all these were amazing; I gave them away so that I didn't die a second death from chocolate, but I did have two lovely desserts of the small white chocolate eggs which were heavenly, and I'm not even a huge white chocolate fan! Good luck; the chocolate molds I found at a cake decorating store, but I think Michael's and Hobby Lobby carry them as well.
deliusfan
Orlando, FL
4/14/2010
I really want to make this recipe, but I don't know where to find the molds? Could someone please suggest a place?
katmat89
PA
2/28/2008
The caramel was way too sticky and the chocolate made me have to wash my hands
Anonymous
london
2/22/2004
i loved making this for my mom and dad. I'm only 12 and they were impressed i knew even how to cook! :) It was awsome and i loved making the chocolate filling!
Anonymous
Jacksonville,Fl
7/23/2003
it is good but for first timers you should have a picture of it on the page so they know what it looks like.
cythia
4/12/2003
These Easter eggs are labor-intensive, but worth it. I make them every year and my friends talk about them for months. The chocolate and caramel fillings are superb
Anonymous
Los Angeles, CA
2/4/2002
I liked it because my kids liked it, but they were hard to make. they were worth it, though!
Anonymous
5/15/2000
I liked it because my kids liked it, but they were hard to make. they were worth it, though!
Anonymous
5/15/2000
I liked it because my kids liked it, but they were hard to make. they were worth it, though!
Anonymous
5/15/2000
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