Chocolate eggs with peanut butter filling
Votes: 1
Time: 40 min.
Complexity: easily
Quantity: 4 pcs.
Complexity: easily
Quantity: 4 pcs.
Instead of dyeing Easter eggs, try making chocolate eggs. Use a plastic or silicone mold with egg-shaped holes and a pretty ribbon—this spring treat can be given as a gift.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 170 g chopped milk chocolate
- 1/2 cup homogeneous peanut butter
- 1/4 cup powdered sugar
- 1 tbsp (15 g) butter, room temperature
- 5 saltine crackers, crumbled
- A pinch of salt
- Special equipment: plastic or silicone egg mold for 8 eggs, 6.3 cm each; decorative ribbon
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Recipes with similar ingredients: milk chocolate, Peanut butter, powdered sugar, butter, crackers
Cooking the dish according to the recipe:
- Place the chocolate in a heatproof bowl and set it over a pan of simmering water (the bowl should not touch the water). Melt the chocolate completely, stirring occasionally. You can also use a double boiler. Keep the chocolate warm over low heat until ready to use.
- Pour 1 tablespoon of melted chocolate into each cavity of an 8-cup plastic or silicone egg mold (6.3 cm each); swirl the mold to coat the cavity. Freeze for about 10 minutes until set and firm. Keep the remaining chocolate on low heat.
- Meanwhile, combine peanut butter, powdered sugar, butter, crackers, and salt in a large bowl; beat with a mixer on medium speed until well combined.
- Add 1 tablespoon of the peanut mixture to each egg mold, smoothing the surface. Remove 4 egg halves from the mold. Coat the remaining egg halves with 1 tablespoon of chocolate. Press the previously removed halves onto the remaining egg halves to make 4 whole eggs. Freeze them for about 10 minutes until set.
- Wrap each chocolate egg along the seam with a pretty ribbon and tie it into a bow.
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