Chocolate-Caramel Easter Eggs

Name: Chocolate-Caramel Easter Eggs
Yield: Makes 3 large eggs and 4 small eggs Servings
Ingredients: 2 1/2 pounds imported bittersweet (not unsweetened) chocolate or imported white chocolate (such as Lindt or Callebaut) or 1 1/4 pounds of each chocolate, chopped; 3 large plastic egg mold sets*; 2 small plastic egg mold sets*; 3 cups sugar; 3/4 cup water; 1/2 cup whipping cream; 1/2 cup (1 stick) unsalted butter; 1/3 cup sour cream; 3/4 cup whipping cream; 6 tablespoons (3/4 stick) unsalted butter, cut into pieces; 1 pound imported bittersweet (not unsweetened) chocolate, chopped; 6 tablespoons sour cream; Reserved chocolate in double boiler; 8 yards (about) silk ribbons

By Sarah TenagliaPhotography by Brian Leatart

February 14, 2009

Recipe notes