EASTER CHOCOLATE EGGS MADE WITH A MOLD RECIPE | ALLRECIPES
This recipe explains how to make chocolate Easter eggs with a mold. You can make 1 giant easter egg or a number of smaller eggs, depending on your egg mold size(s). You can fill the egg with candy, chocolates, or small toys.
Provided by liz
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Total Time 1 hours 5 minutes
Prep Time 20 minutes
Cook Time 5 minutes
Yield 6 servings
Number Of Ingredients 2
Steps:
- Place 3/4 of the milk chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted and has a temperature of 113 degrees F (46 degrees C), about 5 minutes. Remove from heat.
- Stir in the remaining 1/4 of the milk chocolate. Stir well until smooth and chocolate has a temperature of 86 degrees F (30 degrees C).
- Spread 1 layer of chocolate evenly in the Easter egg mold halves using a pastry brush and refrigerate for 10 minutes. Remove from the refrigerator and add another layer of chocolate to each egg half. Chill for 10 minutes. Brush a third time with chocolate and chill for a final 10 minutes.
- Unmold egg halves carefully and trim the edges with a sharp knife. Brush the edges with a little melted chocolate, then carefully bring two halves together to form a single egg. Set back in the mold carefully and chill until set, 10 to 15 minutes.
Nutrition Facts : Calories 449.4 calories, CarbohydrateContent 49.9 g, CholesterolContent 19.3 mg, FatContent 24.9 g, FiberContent 2.9 g, ProteinContent 6.4 g, SaturatedFatContent 13.7 g, SodiumContent 66.4 mg, SugarContent 43.3 g
EASTER CHOCOLATE EGGS MADE WITH A MOLD RECIPE | ALLRECIPES
This recipe explains how to make chocolate Easter eggs with a mold. You can make 1 giant easter egg or a number of smaller eggs, depending on your egg mold size(s). You can fill the egg with candy, chocolates, or small toys.
Provided by liz
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Total Time 1 hours 5 minutes
Prep Time 20 minutes
Cook Time 5 minutes
Yield 6 servings
Number Of Ingredients 2
Steps:
- Place 3/4 of the milk chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted and has a temperature of 113 degrees F (46 degrees C), about 5 minutes. Remove from heat.
- Stir in the remaining 1/4 of the milk chocolate. Stir well until smooth and chocolate has a temperature of 86 degrees F (30 degrees C).
- Spread 1 layer of chocolate evenly in the Easter egg mold halves using a pastry brush and refrigerate for 10 minutes. Remove from the refrigerator and add another layer of chocolate to each egg half. Chill for 10 minutes. Brush a third time with chocolate and chill for a final 10 minutes.
- Unmold egg halves carefully and trim the edges with a sharp knife. Brush the edges with a little melted chocolate, then carefully bring two halves together to form a single egg. Set back in the mold carefully and chill until set, 10 to 15 minutes.
Nutrition Facts : Calories 449.4 calories, CarbohydrateContent 49.9 g, CholesterolContent 19.3 mg, FatContent 24.9 g, FiberContent 2.9 g, ProteinContent 6.4 g, SaturatedFatContent 13.7 g, SodiumContent 66.4 mg, SugarContent 43.3 g
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