Chocolate Easter Eggs Food

CHOCOLATE CREAM FILLED EASTER EGGS

Steps:

• In a large bowl, mix milk, butter, corn syrup, salt and vanilla.
• Add icing sugar in 3 or 4 batches,stirring well after each addition.
• Mix well, then knead with hands, mixing in more icing sugar if needed, until mixture holds shape and is smooth.
• Take 1/4 of the mixture, and color it yellow for yolks.
• Form it into 10 to 15 small balls, set aside.
• Make 10 to 15 Larger balls with the remaining mixture.
• Flatten large ball in palm, place yellow ball in centre, then shape white mixture around it to form an egg shape.
• Place eggs on tray, cover well with plastic wrap so they do not dry out, and chill for at least 4 hours or until firm.
• Dipping Chocolate: Place chocolate and paraffin in bowl over hot (not boiling) water (approx 86 deg.) Use a fondue fork to dip eggs into chocolate.
• Place eggs on tray lined with waxed or parchment paper.
• Put in a cool place until chocolate is firm.
• Decorate if desired.

CHOCOLATE EASTER EGGS

Steps:

• In a large bowl, cream the butter and peanut butter until fluffy. Gradually add 1 cup confectioners' sugar and mix well. Stir in coconut and nuts. , Turn peanut butter mixture onto a surface lightly dusted with some of the remaining confectioners' sugar; knead in enough of the remaining confectioners' sugar until mixture holds its shape when formed. Shape into small egg-shaped pieces. Cover and chill for 1 hour. , In a microwave, melt chocolate chips and shortening; stir until smooth. Dip eggs; allow excess to drip off. Place on waxed paper; let stand until set. Chill.

CHOCOLATE CARAMEL EASTER EGGS RECIPE

Steps:

• Line cookie sheet with aluminum foil.
• Melt chocolate in top of a double boiler over simmering water, stirring frequently until smooth and candy thermometer registers 115 degrees F for bittersweet and 105 degrees F for white chocolate. Remove chocolate from over water.
• Spoon chocolate into 1 set of large egg molds, filling molds completely (do not fill the decorative base section of mold).
• Turn mold over the above-prepared cookie sheet, allowing excess chocolate to spill out. Shake mold to produce a uniformly thick shell. Turn mold right side up.
• Run fingertip gently around the edge of eggs to remove excess chocolate. Refrigerate.
• Tilt foil-lined sheet with melted chocolate over the top of a double boiler, scraping chocolate into the double boiler.
• Reheat to 115 degrees F for bittersweet and 105 degrees 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.
• Return remaining chocolate on foil to top of the double boiler and set aside.
• Stir sugar and water in a heavy large saucepan over low heat until sugar dissolves.
• Increase heat and boil without stirring until syrup turns deep amber, washing downsides of the pan with a 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, stirring occasionally, about 50 minutes.
• Spoon 2 scant tablespoons of caramel into each small half egg. Spoon ¼ cup caramel into each large half egg.
• Refrigerate while making 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 for about 30 minutes.
• Spoon filling over caramel in all egg halves, filling to ⅛ inch below the top edge.
• Chill until set, about 40 minutes.
• Re-warm reserved melted chocolate in top of a double boiler to 115 degrees F for bittersweet and 105 degrees F for white chocolate. Remove chocolate from over water.
• Working quickly, spread enough melted chocolate atop 1 set of filled eggs just to cover. Use an icing spatula to scrape excess chocolate from eggs and clean sides.
• Chill mold in fridge. 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 the refrigerator. Then turn the mold over onto foil. Gently bend and twist the mold several times to release halves of eggs. Repeat process for all the eggs.
• Rewarm remaining melted chocolate in top of double boiler until warm to touch.
• Turn the bottom half of 1 egg over so the flat sides face up. Spread a small amount of melted chocolate over the flat side of the egg, leaving a ¼-inch border.
• Working quickly, cover the bottom half of the egg with the corresponding top half of the egg and press together gently.
• Refrigerate the whole egg and repeat with remaining egg halves and melted chocolate.
• Wrap ribbons around the 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.

EASY NUT-FREE CHOCOLATE EASTER EGGS (PALEO, ALLERGEN-FRIENDLY)

Steps:

• Add coconut flour, toasted coconut butter, and maple syrup to a food processor and pulse until crumbles form. Check the mixture with a tablespoon or with your hands to make sure it'll form into a ball*.
• Line a plate or platter with parchment paper (whichever you choose should be able to fit into your freezer).
• Using a tablespoon, scoop the mixture against the side of the food processor so it's flattened and using your hand, pack the mixture tightly into the spoon so it takes the shape of the spoon (egg-shaped). Slide the "egg" out onto a parchment lined tray or plate. Continue to create eggs using the whole mixture.
• Add the tray to the freezer for at least 10 minutes to set. Meanwhile, melt chocolate chips or chopped chocolate in a microwave safe bowl in 30 second intervals in the microwave, stirring well in between.
• Using a fork and spoon, drop an egg into the bowl of melted chocolate and fully coat the eggs. Use the fork to pick up the egg (flat side down) and shake off the excess chocolate. Place chocolate-covered eggs back onto the lined sheet and optionally sprinkle toasted coconut shavings over top. Add back to the freezer for at least 10 more minutes and enjoy! Store in an airtight container in the refrigerator until ready to serve.

CHOCOLATE COVERED EASTER EGGS

Steps:

• In a large bowl, mix together the butter, vanilla, and cream cheese. Stir in confectioners' sugar to make a workable dough. For best results, use your hands for mixing.
• Divide the dough into four parts. Leave one of the parts plain. To the second part, mix in peanut butter. Mix coconut into the third part, and cocoa powder into the last part. Roll each type of dough into egg shapes, and place on a waxed paper-lined cookie sheet. Refrigerate until hard, at least an hour.
• Melt chocolate chips in a heat-proof bowl over a pan of simmering water. Stir occasionally until smooth. If the chocolate seems too thick for coating, stir in a teaspoon of the shortening or oil until it thins to your desired consistency. Dip the chilled candy eggs in chocolate, and return to the waxed paper lined sheet to set. Refrigerate for 1/2 hour to harden.