I made Monique's Chocolate Cream Filled Eggs yesterday. Please check out Monique's blog La Table De Nana for the recipe. And while you are there spend a little time looking around. You won't find a more beautiful blog.
The recipe calls for 1/2 a can of Condensed Milk. And what was I going to do with the leftover condensed milk? Why, make a double batch of course. I dipped half in Callebaut Milk Chocolate and the other half in Callebaut Dark Chocolate.
Moe thinks that these chocolate cream eggs are better than his favourite cream eggs from a little Chocolate Shop in Toronto.
chocolate easter eggs
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Source: Monique La Table De Nana
The Recipe..Because you can make them ahead and keep refrigerated.
1.5 lbs of icing sugar
1/4 lb butter melted
1/2 can Eagle Brand Sweetened Condensed Milk
2 Tbsps corn syrup
1 Tbsp vanilla
1/2 lb of unsweetened or semi sweet chocolate melted
The original recipe called for adding parrafin:( I don't ..mix everything w/ your KA.. Shape easter egg shape and place in fridge till hard..dip in melted choc:) I add some yellow coloring to some of the mix to simulate a yolk:)..place on wax paper after you have let the choc drip off:)
Store in tins.. between sheets of waxed paper when cold..
Ann, those are absolutely beautiful! I love how you photographed them. Of course, now I have to check out the recipe. Can't have a better testimonial than Moe's! ;)
ReplyDeleteI work with the Callebaut chocolate too and love it. The eggs turned out beautifully. I have tried to make eggs and they are so much work!!
ReplyDeleteOh Ann!!! I love what you did to them..you added the proverbial pearls to the little black dress..Duly noted..I applaud your cocos!!
ReplyDeleteThank you!
PS the little bunnies are the high heels that go w/ the pearls and black dress!! Beaux!!!!
ReplyDeleteAnn they look delicious! and beautiful..:)
ReplyDeleteA very Happy Easter to you!
These sound fantastic and look really lovely too :).
ReplyDeleteThibeault's Table,
ReplyDeleteHappy Easter,
Marjorie.