Worlds Best Chocolate Easter Eggs Food

CHOCOLATE EASTER EGGS

Steps:

• Wrap 12 large egg moulds or eggs tightly with plastic wrap, leaving plastic twisted at one end to make a kind of handle.
• Place chocolate in a small, deep heavy pot over low heat and melt stirring occasionally until liquid. Remove from heat and let cool for 5 minutes or until slightly thickened. Holding plastic handle, dip eggs into chocolate until coated half way up each egg.
• Carefully place eggs (chocolate side up) in a mini muffin pan or egg carton and put in refrigerator for 10 minutes, or until chocolate has set.
• Remove chocolate covered moulds from mini muffin pan or egg carton. Carefully ease plastic and chocolate from moulds. Next peel plastic from the inside of the chocolate to leave a chocolate shell behind. Set shells into mini muffin pans or egg cartons and chill while you make marshmallow fluff.
• Pour ¼ cup (60 mL) cold water in the bowl of a stand mixer, and sprinkle with gelatine. Let stand.
• Combine sugar, corn syrup, salt and remaining ¼ cup (60 mL) water in a pot and heat over medium-high heat, stirring until sugar is dissolved. Turn heat to high and boil syrup until it reaches 240ºF (118ºC) on a sugar thermometer.
• With the mixer on low speed, carefully pour boiling sugar syrup down the side of the mixing bowl into the gelatine mixture. Turn mixer to high and beat for 5 minutes or until mixture is white and shiny. Beat in vanilla.
• Transfer fluff to a large clean piping bag and pipe into prepared chocolate eggshells. If you do not have a piping bag, cut a corner off a baggie, add the marshmallow fluff and pipe it in through the corner. You can also spoon it in but it doesn't look as pretty. Sandwich egg halves together if desired.
• Leave to set at room temperature until firm. Refrigerate until needed. Makes 12-16 filled eggs.

WORLD'S BEST CHOCOLATE EASTER EGGS

Steps:

• Beat butter, salt and vanilla extract until fluffy.
• Add milk; beat in sugar.
• Blend until stiff.
• Dust with brown sugar.
• Knead until smooth and set aside just over 2/3 of mixture.
• To the remaining mixture, add yellow food coloring and blend thoroughly.
• Divide yellow and white into 16 pieces.
• Shape yellow mixture into balls, then mold white mixture around yellow to form an egg shape.
• Dry at room temperature on paper towels for 24 hours.
• Melt chocolate slowly in double boiler or microwave until smooth.
• Dip"eggs" into chocolate and cool at room temperature.
• Refrigerate after cooling.