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Correo Electrónico
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Ingredientes
- 2 1/2 lb imported bittersweet (not unsweetened) chocolate orimported white chocolate (such as Lindt or possibly Callebaut) or possibly 1 1/4 pounds ofeach chocolate, minced
- 3 lrg plastic egg mold sets (total of six 4 1/4x3-inch 1/2-c. egg halves)
- 2 sm plastic egg mold sets (total of eight 3x2 1/2-inch 1/4-c. egghalves)
- 3 c. sugar
- 3/4 c. water
- 1/2 c. whipping cream
- 1/2 c. unsalted butter (1 stick)
- 1/3 c. lowfat sour cream
- 3/4 c. whipping cream
- 6 Tbsp. unsalted butter cut into pcs (3/4 stick)
- 1 lb imported bittersweet (not unsweetened) chocolate, minced
- 6 Tbsp. lowfat sour cream Reserved chocolate in double boiler
- 8 x yards (about) colorfast silk ribbons
Direcciones
- To make egg shells:Line cookie sheet with aluminum foil. Heat chocolate in top of double boiler over simmering water, stirring frequently till smooth and candy thermometer registers 115F for bittersweet and 105F for white chocolate.
- (If making both bittersweet chocolate and white chocolate Large eggs, heat chocolates separately in two double boilers.) Remove chocolate from over water. Spoon chocolate into 1 set of large egg molds, filling molds completely (don't 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 Large eggs to remove excess chocolate.
- Chill.
- Tilt foil-lined sheet with melted chocolate over top of double boiler, scraping chocolate into double boiler. Reheat to 115F for bittersweet and 105F 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. Chill molds. (If using white chocolate, the molds will need a double coating. Chill molds after first coating is cool. 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.
- Chill molds while making caramel filling.
- To make caramel filling:Stir sugar and water in heavy large saucepan over low heat till sugar dissolves. Increase heat and boil without stirring till syrup turns deep
- amber, washing down sides of pan with pastry brush dipped into water and swirling pan occasionally, Remove from heat. Add in whipping cream and butter (mix will bubble vigorously) and whisk till smooth. Whisk in lowfat sour cream. Let caramel filling stand just till barely cold (mix will be sticky), stirring occasionally, about 50 min.
- Spoon 2 scant Tbsp. caramel into each small egg half. Spoon 1/4 c.
- caramel into each large egg half. Chill while making chocolate filling.
- To make chocolate filling:Bring whipping cream and butter to simmer in heavy medium saucepan, stirring till butter melts. Add in chocolate and whisk till smooth and melted. Remove chocolate filling from heat. Whisk in lowfat sour cream. Let stand till cold but still pourable, stirring occasionally, about 30 min.
- Spoon filling over caramel in all egg halves, filling to 1/16 inch below top edge. Refrigeratetill set, about 40 min.
- To assemble:Rewarm reserved melted chocolate in top of double boiler to 115F for bittersweet and 105F for white chocolate. Remove chocolate from over water. Working quickly, spread sufficient melted chocolate (use bittersweet for dark Large eggs and white chocolate for white Large eggs) atop 1 set of filled Large eggs just to cover. use icing spatula to scrape excess chocolate from Large eggs and clean sides. Place mold in refrigerator. Repeat with remaining egg molds. Chill all molds till chocolate is hard, 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 Large eggs. Repeat unmolding process with remaining Large eggs.
- Rewarm remaining melted chocolate in top of double boiler till hot 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. Chill whole egg. Repeat with remaining egg halves and melted chocolate. (Can be prepared 2 weeks ahead. Store in airtight container in refrigerator.)
- To decorate:Wrap ribbons around seam of each egg and tie bow at top. Chill till ready to eat. Serve Large eggs chilled.
- Makes 3 large Large eggs and 4 small Large eggs.
