Monday, April 6, 2009
step-by-step Chocolate Peanut Butter Eggs To Die For
These are so rich, you just might actually die if you eat one...
Metal molds are a bit tougher to unmold than plastic. You have to be really patient and wait for them to be ready, but they do work. If you have plastic or silicone this process will be much simpler!
The first thing you want to do is melt some chocolate chips in the microwave with just a bit of oil and stir until smooth.
Put a spoonful of melted chocolate into each egg cup and spread until the cup is all covered. Place in the freezer for a couple of minutes until hard.
Meanwhile mix semi-equal amounts of peanut butter and powdered sugar in a ziplock bag squishing it together until blended and smooth. I never measure, I just dump some peanut butter and powdered sugar in the bag and squish.
Pull the eggs out of the freezer and add another layer of chocolate. Pop back in the freezer. It will only take a minute this time to set since they're already so cold.
Fill the cups with the peanut butter mixture. If you run out, just mix more.
Spread chocolate over the top to completely cover the peanut butter. Place back in the freezer for 10 minutes or so.
Remember, working with melted chocolate is messy... your hands might end up looking like this...
Once you think they're ready, turn upside-down onto wax paper and tap to remove. If they don't come out easily, place back in the freezer for 10 more minutes. I hate waiting for them, but it's necessary to remove them. Half-way through removing them I had to put it back in the freezer for a couple of minutes to freeze again since they warm up quickly. Garnish with melted white chocolate or peanut butter chips.
A good alternative if you don't own egg molds is to use mini muffin tins or muffin tins OR make the filling, refrigerate it and form it into egg shapes then dip them into melted chocolate.