is melting quickly, add some
additional chocolate to help
temper.
8. When the chocolate reaches
room temperature, spread
a bit on a cool surface.
If the chocolate hardens within
2 mins., it is ready to use.
9. Pour the melted chocolate into
dry, clean Copper Eggs.
Pour out the chocolate, leaving
a coating inside the Copper
Eggs, and place the Copper
Eggs upside down on a cooling
rack until they are almost fully
set.
10. Use an offset or bench scraper
to even out the surface
of the chocolate left in the
Copper Eggs.
11. Pipe the white lling one-third
of the way up each Copper Egg.
12. Roll the yellow lling into yolk-
sized balls and place on top
of the white lling.
13. Pipe more white crème over
the yolk to cover, leaving ¼ in.
from the rim of each Copper Egg.
14. Pour enough of the remaining
chocolate over the lling
to seal each egg. Use an offset
or bench scraper to smooth out
the top.
15. Allow the eggs to set for at least
6 hrs. and then place them
in a freezer for at least 2 hrs.
16. Remove the eggs by gently
tapping the sides of the Copper
Eggs. Allow the eggs to reach
room temperature before
serving.
Directions (continued)
23
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