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Lace eggs: you squiggle chocolate over an egg-shaped form.

You squiggle chocolate over an egg-shaped form

It looks like delicate filigree, but this egg is actually squiggles of melted chocolate piped over a styrene foam form. When the chocolate hardens, the curlicues become a shell. Fill it with chocolate mousse for a make-ahead Easter dessert.

Look for the styrene foam eggs at crafts supply stores.

Chocolate Lace Eggs

White chocolate varies widely in how it melts. For this recipe, the small baking chips work best (the larger deluxe baking pieces do not melt smoothly). 1-1/4 cups (8 oz.) white or semisweet chocolate baking chips

Chocolate mousse (recipe follows)

1 cup raspberries, rinsed and drained

Place chocolate in the top of a double boiler. Set pan over hot (not simmering) water and stir occasionally until chocolate is melted and smooth, about 4 minutes. Remove from water, then let chocolate cool to lukewarm, about 100[deg].

Meanwhile, cut three 3-1/2-inch- or four 3inch-long styrene foam eggs in half lengthwise. Wrap each half tightly in plastic wrap, pulling excess wrap over flat (or cut) side of egg; secure with tape. Curved side of egg should be smooth.

Line a 12- by 15-inch baking sheet with plastic wrap. Set eggs, flat side down and about 2 inches apart, on pan. Fill a pastry bag fitted with an 1/8-inch plain tip with chocolate (or use a spoon); drizzle chocolate over eggs in a thick lacy pattern to within 1/4 inch of cut edges of egg. Chill until firm, about 10 minutes.

Carefully remove form from shell by pulling on excess plastic wrap on back; or use a fork inserted in flat side of form. If made ahead, cover and chill up to 3 days. To serve, fill half of the shells with equal portions of mousse; top with a few berries. Set each filled shell on a plate. Cover with remaining chocolate sbells. Garnish with remaining berries. Makes 3 large or 4 medium servings.

Per medium serving: 551 cal. ; 6.6 g protein; 32 g fat; 60 g carbo.; 101 mg sodium; 36 mg chol.

Chocolate mousse. In the top of a double boiler, stir 2/3 cup (4 oz.) white or semisweet chocolate baking chips over hot (not simmering) water until smooth. In a small bowl, beat 2 large egg whites until foamy. Gradually beat in 2 teaspoons sugar, beating until stiff peaks form. Fold in melted chocolate. In a small bowl, beat 1/3 cup whipping cream until stiff, fold into egg white mixture. Cover and chill at least I hour or up to next day. Makes 1-3/4 CUPS.
COPYRIGHT 1989 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1989 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Mar 1, 1989
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