This is the second year in a row I've made these eggs. Last year, I ran out of the chocolate dipping sauce and there was a tremedous amount of chocolate left on the eggs and on the wax paper where I put them. This year, after melting the chocolate I used a shish kabob to pierce the egg, then I dipped only the bottom in the mixture and used a pastry brush to evenly distribute the coating and remove the excess. Once "unskewered" use the pastry brush to fill in the hole. The result were beautiful eggs and you'll have plenty of chocolate.

Reviewed On: Apr. 21, 2011

Wonderful recipe. I've made these with yams as well. To ease the preparation and make slicing easier, pierce the potatoes with a fork or knife and microwave for 4-5 minutes depending on the size of the potato. Chili powder works great as a substitute for paprika.

Reviewed On: Oct. 28, 2008

I made this last night with Halibut and it was wonderful. The only change I made was to add some anchovy paste to make it more like a putenesca sauce. The raisins are a wonderful compliment to this dish. Don't be afraid of them.

Reviewed On: Apr. 22, 2008