Wednesday, March 23, 2011

Radical Cooking - Creamy Peanut Butter Filled Chocolate Easter Eggs



Radical cooks are cooks who cook outside the take out box.
They take a chance and try something new.
They make food better, fresher and cheaper than any you can buy.
And they do it with lots less work....


Wow them with your home made Easter candy


Old fashioned peanut butter crème hiding inside rich white, dark or traditional chocolate - it's the taste you crave every spring.

So hop to it and be quick like a bunny.


Want something different?
Swirl the chocolate before filling!
Directions come with molds sold below.
 There's plenty of time to whip up oh, so easy, home made, hand crafted Easter candy.

It's easier than you think!
You can't buy good taste like this!!



Hand Made, Home Made
Creamy Virginia Peanut Butter Filled
Chocolate Easter Eggs

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Use semi sweet, milk or white chocolate for the shell
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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Creamy Virginia Peanut Butter Filling
8 oz. powdered sugar (sifted)
2 sticks butter (softened - margarine not recommended)
1/3 cup plus 1 tablespoon white vegetable shortening (like Crisco)
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.  Set a timer so you beat a full 4 minutes.  It's longer than you think.   Do not under beat. 

Cover bowl  (so it doesn't dry out) and set aside while making shell.


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.

Filling The Shell
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 Tips
Be sure to sift the powdered sugar.  The filling will not be as creamy as it should be if you don't sift.  Throw away any hard bits that remain in the sifter after all the sugar has passed through.

If you made a mess with the chocolate shell before filling it - or it cracked or broke, just re-melt the chocolate and begin again.

If it cracked or broke after filling, continue with the recipe then melt some additional chocolate and patch or cover the crack with some decorative drizzling or other decoration.

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Need egg molds?

We've got them!


Karla's Easter Egg Mold Collection
Every size you need




1 comment:

Magnolia said...

This is so yummy!