24 x 500 ml
4 L, 1%, 2% OR SKIM OR LACTOSE FREE MILK 2 L SELECTED VARIETIES
Melt chocolate in a double boiler. Using a fine pastry brush, generously coat interior of mould with melted chocolate. Refrigerate for 15 minutes, then freeze for 15 minutes. Apply second coat of chocolate and refrigerate for 15 minutes, then freeze for 15 minutes.
In a saucepan over low heat, cook apricots, icing sugar and water 45 minutes or so. Purée in a food processor, transfer to a pastry bag and cool in the refrigerator.
Using a soft spatula, combine all fondant ingredients in a large bowl. Transfer to a pastry bag and keep at room temperature.
Fill each chocolate shell 3/4 full with white fondant, putting some apricot fondant in the centre and leaving about 1/16 in. (2 mm) free. Dip a wide-bladed knife in piping hot water, pat dry, and press against rims of two shells to melt the chocolate. Place shells one on top of another, rim to rim, to make an egg and refrigerate to solidify chocolate joint. Repeat process with remaining shells.
Decorate eggs with icing.
Will keep 3 weeks in the refrigerator.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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