CHUAO CHOCOLATIER'S REAL CHOCOLATE EGGS


INGREDIENTS:

• 4 extra large white eggs
• 4 oz. melted Chuao Chocolatier dark chocolate
• 4 oz. peanut butter (creamy or chunky)*
• Crusty French bread (for dipping)
• Makes 4 servings
  

*Peanut butter may be replaced by another filling, including butter, almond butter,
praline, or caramel, etc.

INSTRUCTIONS:

• Make a small hole in the top of the egg using an egg piercer (or use a 3/4”
  copper coupling from your local home improvement store & tap on it with
  something heaver, like a cleaver)
• Remove the “top” and pour out the egg (use for an omelet later)
• Clean the egg out using water & vinegar
• Pat gently with a paper towel or let it air dry
• Use an Easter kit to color eggs (optional)
• Mix 1 part peanut butter (or filling) and 1 part melted dark chocolate
• Fill a pastry piping bag (or a 1 qt. ziplock bag) with mixture & cut a small
  hole in the bottom of the bag
• Pipe the filling into the egg
• Place the egg in an egg holder, cup or even a napkin ring to help it stand up
• Eat now or refrigerate for later
• If refrigerated, microwave egg for 15 seconds & then another 15 seconds to
  warm up chocolate filling
• Serve with a spoon or with crusty French bread
• Bon appetit!
  

Video of Chef Michael Antonorsi making
real chocolate eggs live on
Channel 10 News