Recipe - Chocolate Filled Eggs

Robbie Shelton XXXJ77A
8 ounce Dark Couverture Chocolate
8 lg Eggs
1 cup Heavy Cream
One half Stick Butter
One half cup 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 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.."

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini