Easter Eggs Recipe

From Dorothy McNett's Recipe Book.

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Easter Eggs

From Dorothy McNett's recipes at www.dorothymcnett.com.

10 oz. pkg. dark/semi-sweet chocolate chips
1/2 cup plus 2 tablespoons cream
miniature marshmallows
1/2 pound Guittard's coating chocolate, any color or flavor, or combinations of colors to marbleize
wafer paper

Combine the chocolate and cream in a batter bowl. Microwave on high for 1 minute. Stir well. Microwave another 10-20 seconds so that the mixture melts when stirred well. Chill for several hours to firm up to a truffle- like consistency. Chop the marshmallows slightly and then mound some of the chocolate truffle mixture around a small amount of the marshmallows, creating an egg shape. Dip into the melted chocolate and decorate as desired. You can also try placing the eggs onto cut-out wafer paper just before dipping to create a firm bottom.

Recipe created 1995-04-06.

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