Chocolate-Caramel Easter Eggs - bittersweet

Method

• Line cookie sheet with aluminum foil.
• Melt chocolate in top of double boiler over simmering water, stirring frequently until smooth and candy thermometer registers 115F for bittersweet and 105F for white chocolate.
• (If making both bittersweet chocolate and white chocolate eggs, melt chocolates separately in two double boilers.)
• Remove chocolate from over water.
• Spoon chocolate into 1 set of large egg molds, filling molds completely (do not fill decorative base section of mold).
• Turn mold over above prepared cookie sheet, allowing excess chocolate to spill out.
• Shake mold to produce uniformly thick shell.
• Turn mold right side up.
• Run fingertip gently around edge of eggs to remove excess chocolate.
• Refrigerate.
• Tilt foil-lined sheet with melted chocolate over top of double boiler, scraping chocolate into double boiler.
• Reheat to 115F for bittersweet and 105F for white chocolate, stirring frequently.
• Repeat coating process with remaining 2 large egg mold sets and 2 small egg mold sets, removing chocolate from over water while working and reheating chocolate after each set of egg molds is coated.
• Refrigerate molds.
• (If using white chocolate, the molds will need a double coating.
• Refrigerate molds after first coating is cold.
• Refill with barely lukewarm chocolate, shake out excess and wipe edges clean, creating double-thick shell.)
• Return remaining chocolate on foil to top of double boiler and set aside.
• Refrigerate molds while making caramel filling.
• Stir sugar and water in heavy large saucepan over low heat until sugar dissolves.
• Increase heat and boil without stirring until syrup turns deep amber, washing down sides of pan with pastry brush dipped into water and swirling pan occasionally, Remove from heat.
• Add whipping cream and butter (mixture will bubble vigorously) and whisk until smooth.
• Whisk in sour cream.
• Let caramel filling stand just until barely cool (mixture will be sticky), stirring occasionally, about 50 minutes.
• Spoon 2 scant tablespoons caramel into each small egg half.
• Spoon 1/4 cup caramel into each large egg half.
• Refrigerate while making chocolate filling.
• Bring whipping cream and butter to simmer in heavy medium saucepan, stirring until butter melts.
• Add chocolate and whisk until smooth and melted.
• Remove chocolate filling from heat.
• Whisk in sour cream.
• Let stand until cool but still pourable, stirring occasionally, about 30 minutes.
• Spoon filling over caramel in all egg halves, filling to 1/16 inch below top edge.
• Chill until set, about 40 minutes.
• Rewarm reserved melted chocolate in top of double boiler to 115F for bittersweet and 105F for white chocolate.
• Remove chocolate from over water.
• Working quickly, spread enough melted chocolate (use bittersweet for dark eggs and white chocolate for white eggs) atop 1 set of filled eggs just to cover.
• use icing spatula to scrape excess chocolate from eggs and clean sides.
• Place mold in refrigerator.
• Repeat with remaining egg molds.
• Refrigerate all molds until chocolate is firm, about 1 hour.
• Line cookie sheets with aluminum foil.
• Remove 1 egg mold from refrigerator.
• Turn mold over onto foil.
• Gently bend and twist mold side to side several times to release halves of chocolate eggs.
• Repeat unmolding process with remaining eggs.
• Rewarm remaining melted chocolate in top of double boiler until warm to touch.
• Turn bottom half of 1 egg over so flat sides face up.
• Spread small amount of melted chocolate over flat side of egg, leaving 1/4-inch border.
• Working quickly, cover bottom half of egg with corresponding top half of egg and press together gently.
• Refrigerate whole egg.
• Repeat with remaining egg halves and melted chocolate.
• (Can be prepared 2 weeks ahead.
• Store in airtight container in refrigerator.)
• Wrap ribbons around seam of each egg and tie bow at top.
• Refrigerate until ready to eat.
• Serve eggs chilled.