Recipe#4375

Title: Chocolate Eggs

From: sandra@magic.mb.ca (Sandra Blacklaw) 
 Newsgroups: rec.food.chocolate 
 Message-ID: <333a4585.0@news.total.net> 
 Date: 27 Mar 97 10:01:41 GMT 

Yield: 8 servings
 8 oz dark Couverture chocolate
 8 lg eggs
 1 c heavy cream
 1/2 stick butter
 1/2 c hazelnut chocolate spread (Nutella)
 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 shell 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
 eggshells and refrigerate.
 Serve the eggs in egg cups.