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| RECIPE FOR CHOCOLATE LACE EGGS |
Title: Chocolate Lace Eggs
Serves: 3
Ingredients:
| 1.25 | c | (8oz) white OR semisweet | | | -chocolate baking chips | | | Chocolate mousse (recipe | | | -follows) | | 1.00 | c | Raspberries, rinsed and | | | -drained, optional, for | | | -garnish |
Instructions:
It looks like delicate filegree, but this egg is actually squiggles of melted chocolate piped over a styrene foam form.
When the chocoalte hardens, the curlicues become a shell.
Fill it with chocolate mousse for a make-ahead Easter dessert.
Look for the styrene foam eggs at crafts supply stores.
White chocolate varies widely in how it melts.
For this recipe, the small baking chips work best, the large deluxe baking pieces do not melt smoothly.
Place chocoalte in the top of a double boiler.
Set pan over hot (not simmering) water and stir occasionally until chocolate is melted and smooth, about 4 minutes.
Remove from water, then let chocolate cool to lukewarm, about 100~.
Meanwhile, cut three 3-1/2 inch or four 3-inch-long styrene foam eggs in half lengthwise.
Wrap each half tightly in plastic wrap, pulling excess wrap over flat (or cut) side of egg; secure with tape.
The curved side of egg should be smooth.
Line a 12x15 inch baking sheet with plastic wrap.
Set eggs, flat side down and about 2 inches apart, on pan.
Fill a pastry bag fitted witha 1/8-inch plain tip with chocolate (or you can use a spoon instead of the pastry bag); drizzle chocoalte over eggs in a thick lacy pattern to within 1/4-inch of cut edges of egg.
Chill until firm, about 10 minutes.
Carefully remove form from shell by 1) pulling on excess plastic wrap on back or 2) cut the plastic on the flat side of the egg, remove styrene egg form, then peel plastic wrap away from chocolate.
Rewrap egg.
If made ahead, cover and chill up to 3 days.
To serve, fill half of the shells with equal portions of mousse; top with a few berries.
Set each filled shell on a plate.
Cover with remaining chocolate shells.
Garnish with remaining berries.
Makes 3 large or 4 medium servings.
~=> Chocolate Mousse In the top of a double boiler, stir 2/3 cup (4 oz) white or semisweet chocolate baking chips over hot (not simmering) water until smooth.
In a smll bowl, beat 2 large egg whites unti foamy.
Gradually beat in 2 tsp sugar, beating until stiff peaks form.
Fold in melted chocolate.
In a small bowl, beat 1/3 cup whipping cream until stiff; fold into egg white mixture.
Cover and chill at least 1 hour or up to next day.
Makes 1-3/4 cups.
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