How to Make Chocolate Caramel Easter Eggs

Chocolate caramel Easter eggs require chocolate with a high cocoa-butter content. This will allow them to be flexed so they may be removed from molds more easily. The following steps will show how to make three large and four small chocolate caramel Easter eggs.

Difficulty: Challenging

Instructions

Things You'll Need:

• Egg shells
• 2 1/2 lbs. chopped bittersweet chocolate such as Lindt or Callebaut
• 4 plastic egg molds (eight 3 by 2 ½ inch halves)
• 3 plastic molds (six 4 ¼ by 3 inch halves)
• Caramel filling
• 3 cups finely granulated sugar
• 3/4 cup water
• 1/2 cup unsalted butter
• 1/2 cup whipping cream
• 1/3 cup sour cream
• Chocolate filling
• 1 lb. chopped bittersweet chocolate
• 3/4 cup whipping cream
• 6 tbsp. sour cream
• 6 tbsp. unsalted butter

1. Make the egg shells by melting chocolate in a double boiler over simmering water. Heat the chocolate to 115 degrees and spoon it into a set of egg molds. Turn the molds over a cookie sheet lined with aluminum foil and shake it gently to produce a uniformly thick shell. Refrigerate and repeat the process for each set of molds. Return the remaining chocolate to the double boiler.

2. Prepare the caramel filling by mixing the water and sugar in a large saucepan. Use low heat and stir until the sugar dissolves. Stop stirring and bring it to a boil until the syrup becomes a deep amber. Remove it from the heat and add butter and whipping cream. Whisk the filling until it is smooth, then whisk in the sour cream. Stir the caramel occasionally for about 50 minutes before spooning it into the egg halves and refrigerate.

3. Produce the chocolate filling by simmering the butter and whipping cream in a medium saucepan. Stir until the butter melts and add the chocolate, whisking until it is melted. Remove the saucepan from the heat and whisk in the sour cream. Stir the chocolate occasionally before spooning it over the caramel in the egg halves and refrigerate for at least 40 minutes.

4. Assemble the eggs by warming the remaining chocolate in the double boiler to 115 degrees. Spread just enough melted chocolate to cover each egg and place the mold in the refrigerator for about one hour. Turn the mold over a cookie sheet lined with aluminum foil and gently release each half of the eggs. Spread some melted chocolate around the edge of each half and gently press them together. Refrigerate the entire egg.

5. Decorate the eggs by wrapping a ribbon around each egg and tying a bow on the top. Refrigerate until chilled and serve.