In my ongoing quest to find tasty, kid-friendly food appropriate for the whole family, this week I chose a decadent chocolate dessert, perfect for Easter celebrations. I found the recipe on FamilyCircle.com/Easter.
(makes about 10 large eggs or 20 small eggs)
- 1/3 cup butter or margarine
- 1 package (about 3 ounces, 4 servings) chocolate pudding and pie filling mix (not instant)
- 1/4 cup milk
- 1/8 teaspoon almond extract
- 1 3/4 cups powdered sugar
- 1/2 cup finely ground blanched almonds
- Chocolate coatings (See recipes below)
1. Melt butter in saucepan over medium-low heat. Stir in pudding mix until smooth. Gradually add milk, whisking constantly, until mixture is thickened and creamy, about five minutes. Remove from heat. Stir in almond extract. Turn into large bowl. Cover surface of pudding directly with plastic wrap. Cool to room temperature, about 20 minutes, stirring occasionally.
2. When pudding is completely cooled, beat in confectioners' sugar with wooden spoon until smooth (mixture will be stiff). Stir in 1/2 cup almonds. Cover; refrigerate 30 minutes or until mixture holds its shape.
3. Using two level measuring tablespoonfuls cream for each large candy or one level tablespoonful for each small candy, form into egg shapes. Place on small baking sheet. Cover loosely with plastic wrap. Refrigerate one hour or until eggs are firm.
4. Prepare desired chocolate coating (recipe below).
5. Line baking sheet with waxed paper. Reshape eggs if necessary. Place eggs, one at a time, in chocolate coating; using a fork, roll egg around in chocolate to coat completely. Remove egg with fork, letting as much excess chocolate as possible drip back into bowl.
6. Place eggs on waxed paper-lined baking sheet. Touch up coating with small metal spatula, if necessary. Let stand at room temperature until firm. If eggs become too soft while dipping, refrigerate to firm. Repeat process, dipping eggs in chocolate coating again. Let eggs firm completely.
7. Decorate with swirls of contrasting melted chocolate. Using thin spatula, loosen; place on serving platter.
Milk Chocolate Coating
- 12 ounces (2 cups) milk chocolate chips
- 6 tablespoons solid vegetable shortening
Semisweet Chocolate Coating
- 12 ounces (2 cups) semisweet chocolate chips
- 1/4 cup solid vegetable shortening
White Chocolate Coating
- 16 ounces (3 cups) white chocolate chips or 8 bars (2 ounces each) premier white chocolate baking bars
- 1/2 cup solid vegetable shortening
1. Melt together chocolate and shortening in top of double boiler over hot, not boiling water, until smooth. Pour into bowl. Let cool for five minutes.