Instead of coloring the eggs for Easter, try making eggs from chocolate. Take a plastic or silicone mold with cells in in the form of an egg and a beautiful ribbon – this spring treat can be handed в качестве подарка. 
Time: 40min Difficulty: easy Quantity: 4 pcs. The recipes use volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 170 gr chopped milk chocolate
- 1/2 tbsp. homogeneous peanut butter
- 1/4 Art. powdered sugar
- 1 tbsp. l (15 gr.) Butter, room temperature
- 5 saltine crackers, crumble
- A pinch of salt
- Special equipment: plastic or silicone 8-piece egg tin 6.3 cm each .; decorative tape
Recipes with similar ingredients: Milk Chocolate, Peanut pasta, icing sugar, butter, crackers
Recipe preparation:
- Put the chocolate in a heatproof bowl and place in a pan with boiling water (the bowl should not touch the bottom of the water). Completely melt the chocolate, stirring occasionally. Can also use double boiler. Leave the chocolate warm over low heat until time use.
- In each cell of a plastic or silicone mold in the form of eggs on 8 pcs (6.3 cm.) pour 1 tbsp. l melted chocolate; twist the shape, covering the cell. Put in a freezer about 10 min. before solidification and hardening. Keep the remaining chocolate on low heat.
- Meanwhile, combine in a large capacity peanut butter, icing sugar, butter, crackers and salt; whisk with a mixer at medium speed, mixing well.
- In each egg-shape add 1 tbsp. l peanut mix smoothing the surface. Remove 4 egg halves from the mold. Remaining in the form of blanks cover 1 tbsp. l chocolate. From above press the halves that you pulled earlier to them – you get 4 whole eggs. Keep them in the freezer for about 10 minutes. before solidification.
- Wrap each chocolate egg along the seam with a beautiful ribbon, tie it with a bow.
