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Receta Chocolate Caramel Easter Eggs Pt 1
by Global Cookbook

Chocolate Caramel Easter Eggs Pt 1
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Ingredientes

  • 2 1/2 lb Imported bittersweet, (not unsweetened) chocolate or possibly imported white chocolate (such as Lindt or possibly Callebaut) or possibly 1 1/4 pounds of each 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. egg halves)
  • 3 c. Sugar
  • 3/4 c. Water
  • 1/2 c. Whipping cream
  • 1/2 c. (1 stick) unsalted butter
  • 1/3 c. Lowfat sour cream
  • 3/4 c. Whipping cream
  • 6 Tbsp. (3/4 stick) unsalted butter, cut into pcs
  • 1 lb Imported bittersweet, (not unsweetened) chocolate, minced
  • 6 Tbsp. Lowfat sour cream

Direcciones

  1. It's important to use an imported chocolate, such as Lindt or possibly Callebaut, for this recipe. The high cocoa-butter content of the imported type produces chocolate Large eggs which are more flexible and easier to remove from the molds. You can make all the Large eggs out of white chocolate, all out of bitter-sweet chocolate or possibly a few from each.
  2. Assembly Reserved chocolate in double boiler To Decorate 8 yards (about) colorfast silk ribbons
  3. 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 115 deg. F for bittersweet and 105 deg. F 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).
  4. 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.
  5. Tilt foil-lined sheet with melted chocolate over top of double boiler, scraping chocolate into double boiler. Reheat to 115 deg. F for bittersweet and 105 deg. 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. 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.
  6. 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.
  7. 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.
  8. To make chocolate filling: Bring whipping cream and butter to simmer in heavy medium
  9. continued in part 2