![]() In a microwave safe bowl, combine the semi-sweet chocolate and 2 teaspoons of oil. ![]() Once all of the eggs have been shaped, place the pan into the freezer for at least an hour. If the mixture is sticking to your hands, try coating them in a little confectioners' sugar. Using your hands, form each round into egg shapes. Scoop 2 tablespoon sized portions of the mixture onto your prepared baking sheet. Cover the bowl with plastic wrap and chill for at least one hour. Reduce the mixer speed to low and add in the confectioners' sugar, 1 cup at a time, mixing well after each addition, until all of the sugar has been added.
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