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The shell is white chocolate, inside is creamy dark truffle.

Easier to make than their polished appearance implies, these chocolate eggs are just right for Easter giving. With plastic egg molds, you can achieve remarkably professional results.

Inexpensive sheets of plastic molds especially designed for candy making are the easiest to use; they are available in stores that sell cookware and candy-making supplies. Craft stores often sell individual egg molds. Or use plastic Easter eggs, the kind sold in variety stores, cut crosswise. They need to be perfectly smooth inside, and the sides must come up straight or flare out slightly for easy removal of chocolates. Sizes vary greatly for egg molds; we give amounts of coating and filling to use for common, easiest-to-handle sizes.

For a smooth shell, coat molds with white pastel coating compound or white chocolate. The pastel coating is made with vegetable fat rather than cocoa butter, and gives the eggs a shinier finish. Both white coating and white chocolate are sold in candy stores and sometimes in the candy section of well-supplied supermarkets. If unavailable, use dark chocolate. Fill shell with a simple dark chocolate truffle mixture, freeze, then glue halves together with more chocolate. The eggs can be made ahead and stored in the freezer or refrigerator. Chocolate Truffle Eggs 8 ounces coarsely chopped white pastel coating or white chocolate (or coarsely chopped bittersweet or semisweet chocolate, or 1-1/3 cups semisweet chocolate baking chips) 12 ounces bittersweet or semisweet chocolate, coarsely chopped, or 2 cups semisweet chocolate baking chips 6 tablespoons whipping cream 4-1/2 tablespoons orange- or coffee-flavored liqueur, or rum, brandy, or whipping cream Chocolate for trim (directions follow)

In the top of a double boiler, stir 8 ounces white coating over hot water just until it melts; let cool to lukewarm, stirring occasionally, 20 to 30 minutes. Polish inside of plastic molds with a clean, soft cloth. In 3-inch-long plastic half-egg molds, place 1 tablespoon melted white coating; use 1-1/2 teaspoons for 2-inch-long molds. (If using molds cut crosswise, set in an egg carton to hold upright.) With the back of a small spoon, push chocolate up sides of molds to coat, adding more chocolate if needed to fill thin spots. Coating should be about 1/16 inch thick. Let stand at room temperature until firm, 10 to 15 minutes.

For the filling, combine the 12 ounces of bittersweet chocolate and the 6 tablespoons cream in a 1- to 2-quart pan. Stir constantly over low heat just until melted. Remove from heat. Stir in liqueur. Stir occasionally until cool, about 20 minutes.

When shells are firm, spoon in cooled filling: use about 2-1/2 tablespoons for 3-inch molds, about 1 tablespoon for 2-inch molds. Reserve 2 to 3 tablespoons of the filling. Freeze eggs level, in a single layer, until firm, 20 to 30 minutes.

When eggs are firm, invert on waxed paper and tap mold back lightly until eggs fall out. Spread 1/2 to 1 teaspoon reserved chocolate filling (if hard, stir over low heat just until melted) over one egg half; at once press matching egg half on top.

Place chocolate for trim in a parchment paper cone (see drawings on page 228B) or in a pastry bag fitted with a small leaf tip. Pipe around seam where egg halves meet. Work fast; fingers will melt chocolate. Set egg on a rack and chill until trim is set, about 5 minutes. (If made ahead, cover and chill up to 2 weeks; freeze to store longer.) Eggs have best texture at room temperature. Makes four or five 3-inch eggs, eight or nine 2-inch eggs.

Chocolate for trim. Place 3 ounces coarsely chopped bittersweet or semisweet chocolate, white pastel coating, white chocolate, or 1/4 cup semisweet baking chips in the top of a double boiler. Stir over hot water (but not simmering) just until it melts. Let cool to 90[deg'.
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:includes recipes
Date:Apr 1, 1985
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