Tuesday, March 22, 2011

Radical Cooking - 3 Ingredient, Chewy, Gooey, Home Made Coconut Easter Eggs




Make Your Own Easter Candy

No, we're not kidding.

In less time than you think (and with only 3 ingredients!) you can whip up gorgeous, home made, chewy, gooey, coconut filled Easter eggs that are better tasting, fresher and for lots less money than the commercial kind.  

Eating better, fresher and cheaper?  That's pretty radical!



Hand Made
Chocolate and Chewy Coconut Easter Egg

Make the filling several hours in advance (or even over night) so the coconut has time to absorb the corn syrup.  Otherwise, it may leak into the chocolate.

We swirled the chocolate for these
eggs to make them fancier.
But plain chocolate is just as
yummy!
Directions for chocolate swirling
come with the mold kits sold
below.
Choose your favorite chocolate for the shell.....semi sweet, milk or white. 

Be careful not to over heat it when melting.   Microwave the chocolate until almost melted then stir by hand to make it smooth.

If you love Mounds candy, you going to love this!

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Makes 1 large egg
(measuring 5 1/2 X 3 3/4 inches with a volume of 1 1/4 cups)
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Filling
2 cups flaked, sweetened coconut (the regular packaged kind)
1/2 cup light corn syrup

Stir together.  Let sit at room temperature for 2 to 3 hours before using.  Or refrigerate over night.

Chocolate Shell
1 1/4 cups chocolate chips (semi sweet, milk or white - divided)


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.

Karla's Tip
If the chocolate does not pop easily out of the mold, it is not cold enough.  Return to freezer and check in 5  minute intervals. 

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Need egg shaped candy molds?
We've got every size you'll need - including the one for this recipes

Click Here To Order

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