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Name: Chocolate Filled Eggs
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 8 oz Dark Couverture Chocolate; 1/2 c Hazelnut Chocolate Spread; 8 lg Eggs; 1 c Heavy cream; 1/2 Butter

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INGREDIENTS

8 oz Dark Couverture Chocolate
1/2 c Hazelnut Chocolate Spread
8 lg Eggs
1 c Heavy cream
1/2 Butter

Servings

INSTRUCTIONS

To prepare the eggs, allow them to warm to room temperatures, wash and shake each one well. With a sharp knife, remove a small piece of sh ell from one end and puncture the other end of each egg with a needle. Remove the yolks and whites by blowing through the small hole. Rinse the shells with water and allow to dry. Place them, large hole up, in an empty egg carton. Cut the chocolate into small pieces. Bring the heavy cream to the boiling point in a saucepan, add the chocolate and stir with a whisk until the chocolate is melted and well blended. Remove from the heat and add the butter and hazelnut chocolate spread. Whisk until blended. Using a small funnel, pour the filling, while still warm, into the egg shells and refrigerate. Serve the eggs in egg cups. This recipe is from Salt and Pepper Publications "Chocolate The French Way.."

NOTES

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Chocolate Filled Eggs

8 oz Dark Couverture Chocolate
1/2 c Hazelnut Chocolate Spread
8 lg Eggs
1 c Heavy cream
1/2 Butter

To prepare the eggs, allow them to warm to room  temperatures, wash and shake each one well.  With a  sharp knife, remove a small piece of sh ell from one  end and puncture the other end of each egg with a  needle. Remove the yolks and whites by blowing through  the small hole.  Rinse the shells with water and allow  to dry.  Place them, large hole up, in an empty egg  carton.    Cut the chocolate into small pieces.  Bring the heavy  cream to the boiling point in a saucepan, add the  chocolate and stir with a whisk until the chocolate is  melted and well blended.  Remove from the heat and add  the butter and hazelnut chocolate spread.  Whisk until  blended.    Using a small funnel, pour the filling, while still  warm, into the egg shells and refrigerate.    Serve the eggs in egg cups.    This recipe is from Salt and Pepper Publications  "Chocolate The French Way.."

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Nutrition

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Serving Size: 1 Serving (307g)
Recipe Makes: 8 Servings

Calories: 510
Calories from Fat: 376 (74%)

Amt Per Serving		% DV

	Total Fat 41.8g	56 %
	Saturated Fat 18.4g	92 %
	Monounsaturated Fat 14.1g
	Polyunsanturated Fat 4g
Cholesterol 1108.2mg		341 %
Sodium 437mg		15 %
Potassium 349.5mg		9 %
Total Carbohydrate 2.3g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 2.3g
Protein 31.9g		46 %
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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Calories per serving: 510

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