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Everyone loves these eggs - so much better then store bought candy! But as others have said, they are extremely rich. I made buttercream (the favorites), coconut and candied ginger/pecan in both milk and semi sweet chocolate - all were delish. I've tried the peanutbutter, almond and coco flavors in the past and they were not as good. The hardest part is dipping the eggs - melt the chocolate slowly or it may scorch, I use a bowl on top of gently boiling water. I have found freezing the inside part first is even better then just refrigerating them, it makes them easier to get in and out of the chocolate quickly. I use a small cookie scoop to get a uniform size and just carefully roll them into an egg shape. This time I drizzled with various white, dark and light chocolate or used sprinkles to decorate. Mmm mmm, sinfully good!!
Date Posted: Mar. 24, 2008
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