Chocolate Caramel Easter Eggs
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
2 1/2 pounds imported bittersweet (not unsweetened) chocolate or
imported white chocolate (such as Lindt or Callebaut) or 1 1/4
pounds of each chocolate, chopped
3 large plastic egg mold sets (total of six 4 1/4x3-inch 1/2-cup egg
2 small plastic egg mold sets (total of eight 3x2 1/2-inch 1/4-cup
3 cups sugar
3/4 cup water
1/2 cup whipping cream
1/2 cup (1 stick) unsalted butter
1/3 cup sour cream
3/4 cup whipping cream
6 tablespoons (3/4 stick) unsalted butter, cut into pieces
1 pound imported bittersweet (not unsweetened) chocolate, chopped
6 tablespoons sour cream
Reserved chocolate in double boiler
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°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.
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:
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
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.
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.
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.)
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.
Bon Appétit - April 1992