How To make Chocolate Easter Eggs
1 c Butter; softened
3 lb Icing sugar
2/3 c Condensed milk
1 tb Vanilla
1/2 ts Salt
1 lb Semisweet chocolate,chopped
2 tb Vegetable shortening
ICING:
2 lb Icing sugar
1 c Vegetable shortening
1/2 c Milk
Food colouring (optl) To increase variety, divide dough into four portions and use extra flavors. In a large bowl, beat butter until fluffy; gradually beat in icing sugar, milk, vanilla and salt. On work surface, knead until smooth. Shape into 32 eggs. Refrigerate for 1 hour or until firm. In ;bowl over ;hot (not boiling) water, melt chocolate with shortening; remove from heat. Using 2 forks, dip 1 egg into chocolate to coat; shake off excess. Repeat with remaining eggs. Place on waxed paper-lined baking sheets; refrigerate until chocolate is set. Icing: In a large bowl, gradually beat sugar into shortening until fluffy. Beat in milk until smooth. Divide into batches; beat in food colouring (if using). Decorate eggs. Extra Flavors: (per one-quarter of egg mixture) Chocolate: beat in 1 tbsp unsweetened cocoa powder Maple Walnut: add 2 tbsp chopped walnuts and 1/2 tsp maple extract Citrus: beat in 1 tbsp grated orange rind.
How To make Chocolate Easter Eggs's Videos
How To Make Chocolate Easter Eggs
Learn how to simply temper chocolate, an important process to ensure that the chocolate sets with a nice snap, is shiny and releases easily from the mould. Then find out how to make chocolate Easter eggs by sticking 2 halves of an egg together. This is a great technique to learn as the same method can be used to make chocolate bunnies and other seasonal shapes.
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Healthy Dessert Idea???? Vegan Chocolate Easter Eggs #healthydessert #easteregg #veganrecipes #shorts
Easy Fried Chocolate Easter Eggs Recipe By BakeLikeAPro
Easy Fried Chocolate Easter Eggs Recipe
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How to make and decorate chocolate Easter Eggs by Mark Tilling
How to make and decorate chocolate Easter Eggs. This video is a step by step guide from Mark Tilling to create stunning chocolate Easter Eggs. Watch as Mark takes you through the process, which results in a selection of stunning chocolate Easter Eggs.
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How to make Easter Eggs 8 Fun Chocolate Eggs HOW TO COOK THAT Ann Reardon
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In this video you will learn how to make solid chocolate easter eggs, caramel filled chocolate easter eggs, chocolate easter eggs with a surprise inside, fruit and nuts chocolate eggs recipe and lacey chocolate easter eggs.
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Chocolate Easter Eggs
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I show you how to make Chocolate Easter Eggs, the simple way.
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You will need:
Easter Egg Mould - rub with cotton wool before use for better shine
Cotton gloves - readily available in most supermarkets
Probe thermometer
Chocolate - For 1 standard sized egg (15cm) : 250g Chocolate chopped + 50g finely chopped (only add as much as needed to reach required temperature).
Ideally use couverture chocolate as the extra cocoa butter makes it more liquidy when melted and thus easier to coat the mould but most good quality eating chocolate will work. If using non-couverture, work quickly and perhaps give it a little shake to move it around inside the mould and tap it when holding it upside down to remove the excess if it has become very thick.
1. melt chocolate in bowl sitting over pan of steaming water (not quite simmering), ensuring bottom of bowl not touching water. Be careful to ensure no water droplets enter the chocolate. Stir as it melts and as soon as reaches 45 degrees C, remove from heat.
NB
1)temp must reach at least 45 C but it must not go beyond 50 degrees C so it may be better to remove it from the heat just before it reaches 45 degrees C as it will probably increase up to 45 C thanks to the residual heat from the bowl.
2) if the tip of your thermometer is resting against the base of the bowl, the temperature is going to be hotter and not reflect the temperature of your chocolate accurately - try to keep the tip in the chocolate itself and move it around a little to give you an accurate reading.
3) Wipe the tip of the thermometer before re-inserting it into the chocolate (if you remove it!) to give you an accurate reading.
4) Once you remove the chocolate from the heat, take care to move away from the steaming pan of water (unlike I did in the video!) to prevent water droplets affecting the chocolate.
2. Add a few pieces of chocolate at a time (about 5 grams) and stir well until completely melted before adding next few pieces (otherwise lumps will remain). Continue until temp drops to about 36 degrees C. From this point add a couple of pieces at a time, stirring until fully melted, until the temperature drops to 32-34 degrees C. If the temperature has dropped within this range and a couple of unmelted pieces remain, remove them, working swiftly.
3. Coat inside of mould with chocolate, invert (tap the mould a couple of times if chocolate has become very thick) to remove excess. Scrape off excess chocolate whilst still holding it face down.
Then place it, face-down onto baking paper.
4. After 3-4 mins (maybe a little longer for milk or white choc) scrape off excess chocolate and place back onto baking paper. Leave to set in a cool dry place (NOT the fridge!) for a few hours.
5. Lift off mould and put on some cotton gloves to prevent fingerprints.
6. Heat large saucepan for about 30 seconds. dry base then lightly press first shell onto it. Fill with chosen filling and then repeat with second shell.
7. Press the two shells together and hold for 30seconds/1 minute then carefully place down onto baking paper (if it doesn't stand upright you may need to prop it against something).
8. Once set (at least an hour), make base by pressing it gently onto heated pan. Twist to ensure its melting down evenly (only a few seconds otherwise you will create a hole and filling will fall out!). Return to baking paper, and leave to set completely before wrapping and enjoying.
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