Wednesday, April 1, 2009

Whip Up A Batch of Home Made Easter Candy and Watch Every Bunny's Eyes Light Up

Monday Morning Blog

Remember the home made chocolate eggs that grandma tucked into your Easter basket?

Old fashioned flavors like chewy coconut or peanut butter crème hiding inside her hand formed chocolates.

Turn back the clock and recreate those melting moments with a few quick recipes that will take you home to grandma's

Hand Made Coconut or Peanut Butter Filled Chocolate Easter Eggs

Use semi sweet, milk or white chocolate for the shell then mix or match your filling flavors.

Makes 1 large egg (measuring 5 1/2 X 3 3/4 inches with a volume of 1 1/4 cups)

1 1/4 cups chocolate chips (semi sweet, milk or white - divided)
1 recipe Chewy Coconut or Virginia Peanut Butter Crème (recipe follows)

Put 3/4 cup chips into a small, microwave safe bowl. Heat on high one minute. Remove from microwave. Chips will not look melted but will be soft. Do not over heat. Stir softened chips until smooth.

Immediately pour chocolate all at once into the mold. Spread evenly (The back of a coffee spoon works well.)

If the chocolate slides down the sides of the mold, briefly refrigerate the chocolate in the mold (30 seconds to 1 minute) and re-spread.

Wipe away any chocolate that extends beyond the top of the rim. Refrigerate 3 to 4 minutes till hard then put into the freezer for 1 minute.

When chocolate is set, spoon in filling to 3/8 inch from top.

Melt remaining chocolate as before and pour all at once onto filled shell, spreading quickly to cover. Make sure chocolate seals the edges. Return to refrigerator (or freezer) to set completely - 3 to 5 minutes. Invert chilled egg onto a flat surface and pop out of mold.


Chewy Coconut

Make this filling in advance so the coconut has time to absorb the corn syrup. If you love Mounds candy, you'll love this!

Stir together:

2 cups flaked, sweetened coconut (the packaged kind)
1/2 cup light corn syrup

Virginia Peanut Butter Crème
Set a timer so you beat this long enough.

8 oz. powdered sugar (sifted)2 sticks butter (softened - margarine not recommended)
1/3 cup plus 1 tablespoon white vegetable shortening
1/3 cup plus 1 tablespoon smooth peanut butter (regular commercial type - not fresh ground or natural style)
1 teaspoon salt

Combine using a heavy duty mixer on low then beat on high 4 minutes. Do not under beat.

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