Try this Chocolate Eggs recipe, or contribute your own.
Suggest a better descriptionPour about 1 cup of chocolate into a small mixing bowl; swirl in food color with a wooden skewer or toothpick until desired tint is achieved. (Tint just before molding.) Lightly dust the inside of two-piece chocolate mold with cocoa powder. Fill each half of the mold with tinted chocolate; tap mold down firmly to release air bubbles. Scrape across surface with an offset spatula. Match the sides of the mold, flip, and shake to remove air bubbles. Secure mold with binder clips; refrigerate 3 to 5 minutes, until cool to the touch. Serve immediately. Can be made several days in advance; store in a cool, dark place. Makes about 6 dozen small eggs. Source: "Martha Stewart Living Magazine, Mar 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 72 servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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