Chocolate Eggs Recipe
Servings: 12
Ingredients
- 1 x batch tempered white couverture chocolate Powdered food coloring Egg-shape chocolate mold Unsweetened cocoa pwdr
- 4 sm binder clips
Directions
- Pour about 1 c. of chocolate into a small mixing bowl; swirl in food color with a wooden skewer or possibly toothpick till desired tint is achieved. (Tint just before molding.)
- Lightly dust the inside of two-piece chocolate mold with cocoa pwdr. Fill each half of the mold with tinted chocolate; tap mold down firmly to release air bubbles. Scrape across surface with an offset spatula.
- Match the sides of the mold, flip, and shake to remove air bubbles. Secure mold with binder clips; chill 3 to 5 min, till cold to the touch. Serve immediately.
- Can be made several days in advance; store in a cold, dark place.
- Makes about 6 dozen small Large eggs.
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