|
|
Chocolate Easter Eggs
Algemeen
Bereidingstijd: 0-10 minuten
Maaltijdgang: / Banket
Soort keuken: Internationale keuken
Techniek:
Aantal personen:
Ingredienten:
1 cup zachte ongezouten boter
2 theelepel zout
4 theelepel vanille-extract
1 can gecondenseerde melk (Eagle Brand)
10 cups poedersuiker
1 theelepel. Gele kleurstof
1 pound semi-sweet chocolade
poedersuiker om te bestuiven
Voorbereiding:
Bereidingswijze:
Beat with an electric mixer, butter, salt and vanilla until fluffy. Add condensed milk, beat in the sugar. Blend until stiff. Dust the surface of a bread board of table top with the extra sugar. Knead until the candy is smooth.
Set aside more than 2/3 of the mixture. To the remaining mixture add yellow food coloring. Blend in well. Divide yellow and white into 16 or 24 pieces.
Shape yellow into balls, mold white around the yellow to form an egg shape. Dry at room temperature on paper towels for 24 hours. Melt the chocolate in double boiler or microwave until smooth.
Dip eggs in chocolate (paraffin can also be melted in with the chocolate to give the chocolate a gloss). Once dipped, cool at room temperature. Refrigerate after cooling. When sliced, the candy will have a white outer shell with the center that appears to be egg yolks.
|
|
|