I just have to share this recipe with all of you. I think of Easter and automatically think of Chocolate Covered Cream Eggs. And if not that Chocolate Covered Coconut Cream Eggs. Well until now I was leaving that chore up to Cadbury. Not any more. In the local newspaper on Friday they had some Easter recipes and one of them was for the eggs. I am so happy to have found it. Next week, after I finish my never ending row of Gan ache covered egg cakes, I will be making some of these for my family. And of course, one or two for me.
This really seems like an easy process so that is why I am sending it out now before I make it so you will have time to do it this week if you want to try. A little time consuming though. Approximately 1 1/2 hours from start to finish. Of course you will decorate the top with some rose buds or something to that effect won't you?
INGREDIENTS Of course you have the choice of milk chocolate or dark chocolate.
1 cup (2 sticks) butter
1 ts. salt
1 Tb. Vanilla
1 14 oz can sweetened condensed milk
3 pounds of 10x confectionery sugar
2 pounds of really good chocolate
Yellow food coloring
* In a large bowl combine the butter, salt and vanilla.
* Use an electric mixer on medium to beat until light and fluffy, about 2 minutes. * Add the condensed milk and beat , scraping the sides of the bowl as needed, until thoroughly mixed.
* Reduce the speed of the mixer to low, add the 10x sugar 1 cup at a time. Continue mixing until it forms a still dough.
* Transfer the mixer to a counter top dusted with powdered sugar. Knead until smooth, about 2-4 minutes.
* Cut away 1/4 of the mixer, then add a few drops of yellow food coloring and knead it into the mixture.
* Divide this yellow mixture into 20 equal portions, rolling them in your palms as if you were making meat balls. These are the yolks of the eggs. Set balls on a cookie sheet and chill until firm. portions rolling them in your hands to make egg shapes.
* Press your thumb in the center of each egg and place the yolk into the egg. Then work the white mixture around the yolk and reform into the egg shape.
* Set them all on a cookie sheet and chill again
* Melt the chocolate, either in a double boiler or in a microwave safe bowl. If using a micro-wave.. do this in 20 second intervals so not to burn the chocolate.
* Now using a fork, dip each egg into the chocolate to cover it entirely and then place it on waxed paper to set.
Eggs should be stored in the refrigerator until served. Makes about 20 eggs. Unless you want to make 10 big ones. I think that is what I am going to do.
Have fun. Don't worry about the calories this time. And don't forget to decorate the top of the egg.
PS If you want coconut cream eggs. Add 1/2 cup of shredded coconut after you separate the portion for the yolk. Blend into the mixture at the end.
...and for the Cherry Nut Creams
Things You'll Need:
- 1 cup semi-sweet chocolate chips (Chocolate cherry nut creams)
- 1/3 cup evaporated milk (Chocolate cherry nut creams)
- 1 1/2 cups confectioner's sugar (Chocolate cherry nut creams)
- 1/3 cup chopped nuts (Chocolate cherry nut creams)
- 1/3 cup chopped maraschino cherries (Chocolate cherry nut creams)
- Dipping chocolate (Chocolate cherry nut creams)
- Paraffin wax--optional (Chocolate cherry nut creams)
- 2 1/4 cups sugar (Fruit and nut Easter eggs)
- 1 cup light corn syrup (Fruit and nut Easter eggs)
- 3/4 cup water (Fruit and nut Easter eggs)
- 1/2 pound marshmallow creme (Fruit and nut Easter eggs)
- 1/2 cup shortening (Fruit and nut Easter eggs)
- 1/4 cup powdered sugar (Fruit and nut Easter eggs)
- 2 cups candied fruit (Fruit and nut Easter eggs)
- 1/4 cup walnuts (Fruit and nut Easter eggs)
- Dipping chocolate (Fruit and nut Easter eggs)
- Wax paper
- Candy thermometer
Chop 1/3 cup walnuts and 1/3 cup maraschino cherries into fine pieces. Make sure to drain the cherries thoroughly, as the liquid from the cherries can make it difficult for the candy to set.
Place 1 cup of semisweet chocolate chips and 1/3 cup evaporated milk in a heavy saucepan. Melt them together over a low-heat burner, stirring frequently so the mixture doesn't stick to the bottom of the pan.
Remove the pan from the burner and add 1 1/2 cups confectioner's sugar to the mixture.
Stir in the sugar and add the chopped walnuts and chopped maraschino cherries to the pan.
Mix until the walnuts and cherries are completely coated in chocolate and chill the mixture until you can comfortably handle it with your bare hands.
Shape the cream into balls, each about 1 inch in diameter. Melt the dipping chocolate over low heat. You may add paraffin wax to make it less likely to melt in your hands.
Dip the balls in chocolate, place on wax paper to set and then refrigerate them until you are ready to eat them!
Make Fruit and Nut Easter Eggs
Prepare your ingredients by melting 1/2 cup of shortening and chopping the candied fruit and walnuts. You will need 1/4 cup of chopped walnuts and approximately 2 cups of candied fruit. Any type of fruit will do, but cherries and pineapple work best.
Combine 2 1/4 cups of granulated sugar, 1 cup of light corn syrup and 3/4 cup of hot water in a heavy saucepan.
Heat the combination over a medium-high burner and immerse a candy thermometer in the mixture. Make sure the tip is completely covered but not on the bottom of the pan.
Cook the mixture until the thermometer reads between 250 and 260 degrees F. Remove from the heat.
Add 1/2 lb. of marshmallow creme and stir until the mixture is almost firm.
Pour in the melted shortening, candied fruit and walnuts along with 1/4 cup of confectioner's sugar. Mix them completely.
Shape the mixture into small balls and dip them in the melted dipping chocolate. Let them cool on a sheet of waxed paper.