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Chocolate-Toffee Easter Eggs
For the chocolate shells:
2 1/2 pounds bittersweet (not unsweetened) chocolate, chopped
3 large plastic egg mold trays (to make six 41/4-by-3-by-11/4-inch,
1/2-cup capacity egg halves)
2 small plastic egg mold trays (to make eight 3-by-21/2-by-1-inch
1/4-cup capacity egg halves)
For the chocolate-toffee filling and assembly:
11/3 cups whipping cream
7 tablespoons unsalted butter, diced
2 tablespoons sour cream
2 tablespoons vanilla extract
11/3 cups English toffee bits (such as Skor)
For the decoration:
1/2 1-pound package royal icing mix, available at cake and candy
stores
1 1-ounce jar brown gel coloring, available at cake and candy stores
1 pastry bag
11/4-inch-diameter star pastry tip (for large eggs)
11/8-inch-diameter star pastry tip (for small eggs)
Assorted purchased royal icing decorations, available at cake and
candy stores
For chocolate shells: Using rubber spatula, stir chocolate in large
metal bowl set over saucepan of simmering water until smooth and
candy thermometer registers 115 degrees. (do not allow bottom of
bowl to touch water). Remove from over water. Place 1 tray of large
egg molds on work surface; if necessary, place folded dish towel
under tray to level. Spoon chocolate into egg molds, filling
completely (do not fill embossed mold). Quickly invert tray over
bowl of chocolate, allowing excess chocolate to drop into bowl.
Shake tray gently to produce uniformly thick chocolate shells. Run
fingertip around edges of shells to remove excess chocolate. Chill
tray. Set bowl of chocolate back over simmering water and re-warm to
115 degrees, stirring frequently. Repeat coating and chilling
process with remaining trays of egg molds, rewarming chocolate over
simmering water to 115 degrees after coating molds in each tray.
Reserve remaining chocolate at room temperature in bowl for use in
filling and assembly.
For chocolate-toffee filling: Stir cream and butter in heavy medium
saucepan over medium heat until butter melts and mixture comes to
boil. Remove from heat. Add 12/3 cups reserved melted chocolate;
whisk until smooth. Whisk in sour cream and vanilla; fold in toffee
bits. Let stand at room temperature until cool and slightly thick
but still pourable, stirring occasionally, about 1 hour. Spoon
enough filling into each chilled chocolate shell to come within 1/8
inch of top edge, about 6 tablespoons for large chocolate shells and
3 tablespoons for small chocolate shells. Refrigerate until filling
is firm, about 2 hours.
Rewarm remaining chocolate in bowl over simmering water until
thermometer registers 115 degrees, stirring frequently. Remove from
over water. Quickly spoon enough melted chocolate over filling in
each shell just to fill. Using offset spatula, spread chocolate over
filling to seal edges, scrape off excess chocolate and level top.
Refrigerate all trays until top layer of chocolate is very firm, at
least 2 hours. Reserve remaining chocolate at room temperature in
bowl.
Place large sheet of foil on work surface. Turn 1 tray over just
above foil. Twist and bend tray to release egg halves onto foil.
Unmold remaining egg halves. Rewarm chocolate in bowl over simmering
water until thermometer registers 115 degrees, stirring frequently.
Remove from over water. Turn bottom egg halves (those with small
flat base) so that large flat side faces up. Spread small amount of
melted chocolate over large flat side of 1 egg bottom, leaving
1/4-inch border at edge. Immediately place corresponding egg top on
chocolate and press gently to adhere. Wipe away any excess chocolate
from seam. Place whole egg on foil-lined baking sheet and
refrigerate. Repeat with remaining egg halves and melted chocolate.
(Assembled eggs can be prepared 2 weeks ahead. Cover; keep
refrigerated.)
Directions for decoration: Prepare icing according to package
directions; gradually mix in enough brown gel to reach desired
shade. Spoon some icing into pastry bag fitted with star tip. Place
1 chocolate egg on revolving cake stand or on small round of foil on
work surface. Holding tip of pastry bag close to egg, pipe 1
continuous line of icing decoratively onto seam, turning cake stand
or foil as necessary. (Do not pipe unconnected designs such as stars
onto seam; they break off easily.) To attach purchased icing
decorations, use a toothpick to dab melted chocolate onto bottom of
decoration, then affix to egg. Return decorated eggs to foil-lined
baking sheet. Chill until icing sets, about 2 hours. (Can be made 1
week ahead. Keep chilled in large plastic containers.)
Makes 3 large and 4 small eggs.
Source: Bon App�tit, April 1999 |
