Thursday, March 29, 2007

Chocolate Eggs

Chocolate Eggs

Package of White Candy Melts or White Chocolate Chips
Rice Krispies Cereal
Yellow food coloring
Red Colored Sugar (optional)

Melt the chocolate in a Rock ‘N Serve Medium Shallow according to package directions.
Reserve 1 cup.
Dollop the white chocolate into the Egg Tray Inserts.
Place in the freezer for a few minutes to harden.
In the meantime, add enough yellow food coloring to the reserved chocolate to resemble “yolk” color.
Stir in enough Rice Krispies to give the “yolks” some texture.
Dollop a small amount over the white chocolate egg halves.
Sprinkle with a tiny amount of red colored sugar to resemble paprika

Easter Egg Nests
6 oz chocolate chips
6 oz butterscotch chips
5 oz chow mien noodles or 1 pkg. Shredded coconut (7 oz)

Melt chocolate in Medium Deep Rock ‘N Serve, stir in noodles or coconut.
Mound on silicon mat or waxed paper and use the bottom of spoon to indent center, place mini jelly beans in the nests for eggs.

Melting Chocolate
Melting chocolate in the microwave is very easy! Place the chocolate in the Rock ‘N Serve Small or Medium Shallow, microwave at 50%, uncovered, stirring and checking at least every minute.
The chocolate will not look melted but will liquefy when stirred.
There are two important things to remember:
1. Melt at a low temperature (50% power), if the chocolate gets too hot it will be ruined.
2. Never add water, it will get grainy and be ruined; add a few drops of vegetable oil if you need to thin the chocolate.

To see the Tupperware Products used in these recipes click here.

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