Easter is right around the corner but this is a treat that I LOVE year round. What I love about this recipe is that it is simple enough that even I can't mess it up. :)
TOOLS:
- Mixer
- Scale
- Egg-Shaped Candy Mold
- Chocolate Melter (optional)
- 1/2 cup light corn syrup
- 1/4 cup butter, room temperature
- 3 cups confectioner's powdered sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- yellow food coloring
- 1 (12 ounce) bag milk chocolate chips
THE FILLING!
Cream together the corn syrup, butter, and vanilla.
Sift in the confectioner's powdered sugar and beat until incorporated.
Note: If you don't have a fancy schmancy mixer like a Kitchenaid use a hand mixer or some elbow grease and a wooden spoon.
We need whites and yolks so....
Take out about a third of the filling and stir in some yellow food coloring. Now you're done!
Put the two bowls in the fridge, as they're easier to work with once they're set up a little.
SHAPING THE INSIDES OF YOUR EGG!
It is time to work with the sticky yummy gooey insides! For the best results keep your hands cold and clean.
NO EGG MOLDS?
If you don't have the egg molds and decide to dip the eggs by hand you will need to do the following:
Make little yolk balls out of the yellow mixture. Place them on parchment paper (note: do NOT use aluminum foil).
Place the yellows in the fridge or freezer so they will setup. They soften quickly... we want them cold and firm.
When the yolks are set up, you can start embedding them in the whites.
Scoop an amount of white filling out and flatten it into a circle. Place the yolk ball inside, and wrap the white around it. Put them in the fridge.
EGG MOLDS!
If you have the egg molds leave your whites and yolks in the fridge and continue on to the next step.
THE CHOCOLATE
Melt the chocolate in a double boiler or microwave the chocolate in short bursts.
Fill the molds with the chocolate and swirl to coat the sides.
Let the outsides set and pour out the excess chocolate. (Save it in the bowl... hello...this is the perfect snack!)
Once the molds are set, place the "insides" (if you have prepared them in advance) into half of each mold. If you did not prepare the "insides" in advance pipe the whites and yolks into the chocolate mold using a pastry bag or even a plastic bag (i.e. Ziploc).
Use more melted chocolate and join the two halves of the egg together.
Let the chocolate set and then demold. I recommend you place your eggs in the freezer... it works magic!
ALTERNATE METHOD
If you do not use the egg molds....
Melt the chocolate and 2 teaspoons of shortening in the microwave in short time bursts until the ingredients are just melted.
Either dip the fillings into the chocolate using a fork and then set them on parchment paper OR skewer the fillings and dip them in the chocolate.
Once the chocolate is set feel free to dip them again for an extra chocolatey shell!
DON'T FRET!
Working with chocolate isn't always easy...even for seasoned veterans!
It is possible your shells won't be thick enough or sturdy enough or maybe you won't allow enough time for them to set up properly because you are so excited to dig in! A number of delicious mistakes can be made but remember... that is all part of the fun!
Even if your egg shape doesn't work out on your first attempt... the outcome will be amazingly yummy!
Chocolate can be very difficult to work with. Adding a mold into the process can add additional stress. Just remember to inhale, exhale, and have fun!
Enjoy!
-Heather
This recipe is courtesy of Instructables
No comments:
Post a Comment