Candies

CHOCOLATE-CARAMEL EASTER EGGS

It's important to use an imported chocolate,
such as Lindt or Callebaut, for this recipe. The
high cocoa-butter content of the imported type
produces chocolate eggs that are more flexible
and easier to remove from the molds. You can
make all the eggs out of white chocolate, all
out of bitter-sweet chocolate or a few from each.

Egg Shells:

• 2 1/2 pounds imported bittersweet (not
  unsweetened) chocolate or imported white chocolate
  (such as Lindt or Callebaut) or 1 1/4 pounds of
  each chocolate, chopped
  
• 3 large plastic egg mold sets (total of six 4
  1/4x3-inch 1/2-cup egg halves)
  
• 2 small plastic egg mold sets (total of eight
  3x2 1/2-inch 1/4-cup egg halves)
  

Caramel Filling:

• 3 cups sugar
• 3/4 cup water
• 1/2 cup whipping cream
• 1/2 cup (1 stick) unsalted butter
• 1/3 cup sour cream

Chocolate Filling:

• 3/4 cup whipping cream
• 6 tablespoons (3/4 stick) unsalted butter, cut
  into pieces
  
• 1 pound imported bittersweet (not unsweetened)
  chocolate, chopped
  
• 6 tablespoons sour cream

Assembly:

Reserved chocolate in double boiler

To Decorate:

8 yards (about) colorfast silk ribbons

To make egg shells:

Line cookie sheet with aluminum foil. Melt
chocolate in top of double boiler over simmering
water, stirring frequently until smooth and candy
thermometer registers 115°F for bittersweet and
105°F for white chocolate. (If making both
bittersweet chocolate and white chocolate eggs,
melt chocolates separately in two double boilers.)
Remove chocolate from over water. Spoon chocolate
into 1 set of large egg molds, filling molds
completely (do not 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 eggs to remove excess chocolate.
Refrigerate.

Tilt foil-lined sheet with melted chocolate over
top of double boiler, scraping chocolate into
double boiler. Reheat to 115°F for bittersweet
and 105°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. (If using
white chocolate, the molds will need a double
coating. Refrigerate molds after first coating
is cold. 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.
Refrigerate molds while making caramel filling.

To make caramel filling:

Stir sugar and water in heavy large saucepan over
low heat until sugar dissolves. Increase heat and
boil without stirring until syrup turns deep amber,
washing down sides of pan with 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 (mixture will be sticky),
stirring occasionally, about 50 minutes.

Spoon 2 scant tablespoons caramel into each small
egg half. Spoon 1/4 cup caramel into each large egg
half. Refrigerate while making chocolate filling.

To make 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, about 30 minutes.

Spoon filling over caramel in all egg halves,
filling to 1/16 inch below top edge. Chill until
set, about 40 minutes.

To assemble:

Rewarm reserved melted chocolate in top of double
boiler to 115°F for bittersweet and 105°F for white
chocolate. Remove chocolate from over water. Working
quickly, spread enough melted chocolate (use
bittersweet for dark eggs and white chocolate for
white eggs) atop 1 set of filled eggs just to cover.
use icing spatula to scrape excess chocolate from
eggs and clean sides. Place mold in refrigerator.
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 refrigerator. Turn mold over onto foil.
Gently bend and twist mold side to side several times
to release halves of chocolate eggs. Repeat unmolding
process with remaining eggs.

Rewarm remaining melted chocolate in top of double
boiler until warm 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. Refrigerate 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. Refrigerate until ready to eat. Serve eggs
chilled.

Makes 3 large eggs and 4 small eggs.

Peanut Butter Eggs

• 1 pound margarine
• 2 pounds peanut butter
• 2 pounds powdered sugar
• 1 bag dipping chocolate (available at cake
  store and most supermarkets)

Combine all the ingredients thoroughly.
Mold into egg shapes and chill in the freezer.
Melt chocolate, cool slightly.
Dip in "eggs" in chocolate.