Non-baking Easter project
This one was inspired by Danny's account of some chocolate eggs Martha made on her show; she used white chocolate and blown egg shells, which seemed 1) gross, since white chocolate is made using no actual chocolate and tastes like sweetened butter and 2) way too difficult for a busy weekend. So, I improvised some using milk chocolate chips, caramel-apple-type caramels, and a Jell-O egg mold (free at the local Giant.)
I started by making the caramel centers. Unwrap three, hold them for a minute in your hand to soften them, then roll them together to form a ball. Shape it into an ovoid form if you like:
Next, make SURE you oil the molds with canola oil or similar. I used a paper towel to wipe the insides with a little oil, but I suppose you could also use cooking spray (yech.)
Melt the chocolate chips (I used 1 1/4 twelve-ounce bags) in a microwave-safe bowl in the microwave. (A hint about microwave melting: chocolate chips don't have a high enough water content to be greatly affected by microwaves, which heat water molecules. So, the best way to get them to melt without burning is to heat them for a minute or so at a time, stirring in between. They'll do the actual melting outside of the microwave, from the heat of the bowl.)
Scoop/pour the chocolate into a pastry bag (my new favorite toy) equipped with a fine tip.
With the mold opened, fill the bottoms of each egg (the side without the little spout) about 3/4 of the way. Place a caramel ball gently in each egg (making sure not to press down through the layer of chocolate) and close the mold. Make sure that each egg is firmly snapped together by pushing down in the middle and around the edges. (I would have photos of this, but it's a tricky/messy process and my helper was busy.) Fill each mold, using the fine tip on the pastry bag. Chill in the fridge until cool.
When you're ready to get them out, use a thin-bladed knife inserted in the middle to pry the mold open. Take care when you open it not to scratch the eggs. Turn it upside-down over a bowl or plate and bang each egg mold with the handle of the knife, or something else heavy.
If you've oiled the molds, they should come out pretty easily. If you're very careful and have cold hands and a sharp knife, you can trim off those little tutus they get from the mold. Or, leave them on and have Saturn eggs.
Wrap them with foil or pretty paper if you're going to be transporting them gift-style, like I did.
I started by making the caramel centers. Unwrap three, hold them for a minute in your hand to soften them, then roll them together to form a ball. Shape it into an ovoid form if you like:
Next, make SURE you oil the molds with canola oil or similar. I used a paper towel to wipe the insides with a little oil, but I suppose you could also use cooking spray (yech.)
Melt the chocolate chips (I used 1 1/4 twelve-ounce bags) in a microwave-safe bowl in the microwave. (A hint about microwave melting: chocolate chips don't have a high enough water content to be greatly affected by microwaves, which heat water molecules. So, the best way to get them to melt without burning is to heat them for a minute or so at a time, stirring in between. They'll do the actual melting outside of the microwave, from the heat of the bowl.)
Scoop/pour the chocolate into a pastry bag (my new favorite toy) equipped with a fine tip.
With the mold opened, fill the bottoms of each egg (the side without the little spout) about 3/4 of the way. Place a caramel ball gently in each egg (making sure not to press down through the layer of chocolate) and close the mold. Make sure that each egg is firmly snapped together by pushing down in the middle and around the edges. (I would have photos of this, but it's a tricky/messy process and my helper was busy.) Fill each mold, using the fine tip on the pastry bag. Chill in the fridge until cool.
When you're ready to get them out, use a thin-bladed knife inserted in the middle to pry the mold open. Take care when you open it not to scratch the eggs. Turn it upside-down over a bowl or plate and bang each egg mold with the handle of the knife, or something else heavy.
If you've oiled the molds, they should come out pretty easily. If you're very careful and have cold hands and a sharp knife, you can trim off those little tutus they get from the mold. Or, leave them on and have Saturn eggs.
Wrap them with foil or pretty paper if you're going to be transporting them gift-style, like I did.
posted by Annie at 3:26 PM
1 comments
