1 1/3 cup hot water
4 cup granulated cane sugar
1/2 cup light corn syrup
3 oz unsweetened chocolate, chopd
2 tbsp butter
1 chocolate compound coating
A Recipe for
Chocolate Eggs
The poets have been mysteriously silent on the subject of cheese. |
| G.K. Chesterton |
It's difficult to think anything but pleasant thoughts while eating a homegrown tomato. |
| Lewis Grizzard |
A gourmet who thinks of calories is like a tart who looks at her watch. |
| James Beard |
This Recipe for Chocolate Eggs is one of thousands in the Recipes-to-go Dessert Cookbook.
A bagel is a doughnut with the sin removed. |
| George Rosenbaum |
If you enjoy this Chocolate Eggs Recipe - you should enjoy the recipe collections you can find on the websites below:
We load up on oat bran in the morning so we'll live forever. Then we spend the rest of the day living like there's no tomorrow. |
| Lee Iacocca |
I envy people who drink -- at least they know what to blame everything on. |
| Oscar Levant |
This is a recipe for Chocolate Eggs from the recipe cookbook of Recipes-to-go (Dessert)
I have a great diet. You're allowed to eat anything you want, but you must eat it with naked fat people. |
| Ed Bluestone |
Life is uncertain. Eat dessert first. |
| Ernestine Ulmer |
sing Sage: |
Forget love... I'd rather fall in chocolate! |
| Author Unknown |
The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit. |
| St Frances de Sales |
You can say this for ready-mixes - the next generation isn't going to have any trouble making pies exactly like mother used to make. |
| Earl Wilson |
Stir hot water, sugar and corn syrup together in three quart heavy
saucepan. Place over high heat and stir constantly until all sugar
crystals are dissolved. Wash down sides of pan with pastry brush
dipped in hot water. Clip on thermometer and continue cooking without
stirring until temperature reaches 240, washing down sides twice more
as mixture cooks. Remove from heat. Entire cooking process takes
about 12 minutes. As soon as bubbles subside, pour mixture onto
marble slab or cookie sheet. Allow to cool, undisturbed, until
fondant holds the imprint of your finger and feels lukewarm, about
eight minutes. Cut butter in small pieces and scatter over surface.
Pour melted chocolate over fondant. Work the fondant with a scraper,
lifting it up from all sides and keeping the mass in constant motion.
When the fondant is stiff enough to hold the scraper staight up, it
is finished. Knead briefly and place the ball of fondant in a
container. Cover with a damp cloth, then cover the container. Get out
as needed and knead a little before using. Shape into egg shapes and
dip in chocolate coating or real chocolate. From Sweet Thing @5211
March 1994
Serves: 6
Chocolate Eggs Recipe brought to you by Recipes To-Go