Thursday, April 3, 2014

Chocolate Easter Eggs

These were a whole lot of fun to make if not just a little tricky! One batch of the chocolate truffle recipe made 7 medium sized eggs.

1. The first step is to wash your eggs and blow them out. Do this by using a pin to prick holes at either ends of your egg. Make a small hole at the small end of your egg and a much larger hole at the large end of the egg.

Its helpful to have a variety of sizes of tools to prick your eggs with. I used 4 different sizes of pins to gradually increase the hole size, although you will end up having to chip away at the bottom hole to make it big enough to poor your chocolate in. Don't worry about trying to make it perfect, embrace all the imperfections and display your eggs with varying amounts of being unshelled.

2. Now it's time to blow your eggs out. Press your mouth up against the small end of the egg with the small hole and blow. The egg comes out relatively easy. Make your self an egg, save it for later, or discard it.

3. Now it's time to sterilize your eggs. Put them in a pot of cold water and add 3 TBL of vinegar. Make sure your eggs are completely submerged by holding them down into the water until they fill with water. Bring the pot to a boil, then turn down the heat and simmer for 10 minutes, skimming the foam off the top of your water with a wooden spoon.

4. Take the eggs out of the pot, empty them of water, and allow them some time to cool and dry.
5. Dye your eggs per your own personal taste. Click here for a few tips on how to.
6. Allow your eggs to completely dry out.
7. After your eggs have thoroughly dried it's time to make the chocolate!

Chocolate Truffle Recipe:

1/2 cup of cream
6 TBSP butter
1/3 Cup of milk chocolate chips (I prefer Ghirardelli)
1 2/3 Cup of semisweet chocolate chips

8. Heat the cream to a simmer.
9. Add the butter and stir until it is completely melted.
10. Add the chocolate chips and stir until everything is smooth and runny.
11. Remove the chocolate mixture from the heat.

12. Now it's time to pour the chocolate mixture into your eggs. This is a lively experience! Don't wait or your chocolate will cool and become hard to pour. I ended up pouring my cream into another container and using the cream carton to get a more precise pour with the chocolate.

I took pictures, but somehow I managed to delete them! grrrr! I also wanted a way of keeping the egg straight up while waiting for the chocolate to set. I hadn't thought this through very well so I had no plan. I quickly grabbed all the medicine, vitamin bottles, and such and created "egg stands" like this.

13. Allow the chocolate to cool for 10-15 minutes and then move to the fridge. Cool Completely.
14. This chocolate is best served chilled and must be kept cool until your are ready to serve. Take the eggs out of the fridge 5-10 minutes before serving.
15. Enjoy! you deserve it.

* Just a tip: I tried my chocolate eggs using medium sized regular eggs, but really its just a lot of chocolate. I'm trying to get my hands on some quail eggs which are much smaller and beautiful to look at. The proportion of chocolate would be much more appropriate :). Either way this is a whole lot of fun!

For more recipes Click Here
For more crafting fun Click Here

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