Easter is just around the corner; have you started thinking about your Easter bread or spring lamb yet? Well, this recipe for Golden Chocolate Easter Eggs certainly woke us up to spring. This dazzling treat was created by Francisco Migoya , an instructor in baking and Pastry Arts at The Culinary Institute of America New York. See how he does it, below...
Chef Migoya uses regular eggs shells, paints them gold, fills them with melted chocolate variations, and puts them back into a decorated egg carton.
They are painted with gold dust that is made into liquid by adding a little alcohol. This gold powder is the same type used for cake decoration -- all FDA approved. You crack and peel the shell off just like a hard-boiled egg, then eat the hardened chocolate inside.
Golden Chocolate Easter Eggs
makes 1 dozen
12 large eggs
Chocolate filling (recipe follows)
1 1/2 tsp gold powder *
1 tsp tequila, plus drops as needed
Wash each egg in warm water and dry thoroughly. Insert a sterilized needle into the small end of the egg to make a small hole. Do the same with the large end using a skewer to make a 1/4-inch hole. Insert the needle into the large end and break the yolk. Remove the contents of the egg by blowing into the small hole through a straw. You can also blow air through by using a baster.
Place the shells in a large stock pot and slowly fill it with warm water until the egg shells are covered. Gently bring the water to a boil, then reduce the heat and allow to gently simmer for 10 minutes.
Carefully pour out the hot water and gently rinse the shells with hot water. Remove the shells from the water and place upside down on a towel. Allow to dry for 30 minutes.
Pour the melted chocolate filling into a pastry piping bag fitted with a small round tip and fill the prepared egg shell through the large hole.
Return the filled eggs to the egg carton.
Place the gold powder in a medium stainless steel bowl and add the tequila. Stir until completely blended. You can adjust the thickness of the mixture by adding tequila a drop at a time until you obtain the desired thickness - the mixture should be thin enough to easily spread. Use an artist brush to paint the egg shells gold.
If you have an extra egg carton, cut off the high edge of the cradle and place the painted eggs back in this carton.
Put the carton of painted eggs into a freezer for 7 - 10 minutes to firm the chocolate and set the paint.
Remove carton from freezer and place the golden eggs into a decorated egg carton.
Makes enough filling for 12 large eggs
18 ounces (approximately 2 1/4 cups) semi-sweet chocolate, melted
Melt the chocolate using a double boiler over a water bath or in a microwave according to directions on the package.
Add ¼ cup of one the following to the melted chocolate:
English toffee, finely chopped
Finely chopped toasted almonds and shredded coconut
Finely chopped toasted macadamia nuts - you can also substitute white or milk chocolate for the semi-sweet above
You can choose to decorate your eggs with different colors by using food coloring or colored edible powders.
*Colored powders can be found in the cake decorating isle at craft stores nationwide.
**Praline crunch may be found in the freezer section of your grocery store by the ice cream.
More Easter and Eggs
Originally posted March 13, 2008.
(Photos and recipe © 2008 The Culinary Institute of America. Used by permission.)