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Easter Chocolate Eggs Made With a Mold
Dessert American

Easter Chocolate Eggs Made With a Mold

5.0

Prep
20 min
Cook
5 min
Total
65 min

Instructions

  1. 1 Place 3/4 of the milk chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted and reaches a temperature of 113 degrees F (46 degrees C), about 5 minutes. Remove from the heat.
  2. 2 Add remaining milk chocolate and stir until smooth and the temperature cools to 86 degrees F (30 degrees C).
  3. 3 Spread one layer of chocolate evenly inside the mold halves using a pastry brush; refrigerate for 10 minutes. Brush on another layer of chocolate and chill for 10 minutes. Brush a third time and chill for a final 10 minutes.
  4. 4 Unmold the egg halves carefully and trim the edges with a sharp knife. Brush the edges with a little melted chocolate, then carefully bring two halves together to form a single egg. Set back in the mold carefully and chill until set, 10 to 15 minutes.

By liz