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1
Line cookie sheet with aluminum foil.
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2
Melt chocolate in top of double boiler over simmering water, stirring frequently until smooth and candy thermometer registers 115F for bittersweet and 105F for white chocolate.
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3
(If making both bittersweet chocolate and white chocolate eggs, melt chocolates separately in two double boilers.)
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4
Remove chocolate from over water.
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5
Spoon chocolate into 1 set of large egg molds, filling molds completely (do not fill decorative base section of mold).
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6
Turn mold over above prepared cookie sheet, allowing excess chocolate to spill out.
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7
Shake mold to produce uniformly thick shell.
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8
Turn mold right side up.
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9
Run fingertip gently around edge of eggs to remove excess chocolate.
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10
Refrigerate.
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11
Tilt foil-lined sheet with melted chocolate over top of double boiler, scraping chocolate into double boiler.
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12
Reheat to 115F for bittersweet and 105F for white chocolate, stirring frequently.
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13
Repeat coating process with remaining 2 large egg mold sets and 2 small egg mold sets, removing chocolate from over water while working and reheating chocolate after each set of egg molds is coated.
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14
Refrigerate molds.
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15
(If using white chocolate, the molds will need a double coating.
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16
Refrigerate molds after first coating is cold.
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17
Refill with barely lukewarm chocolate, shake out excess and wipe edges clean, creating double-thick shell.)
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18
Return remaining chocolate on foil to top of double boiler and set aside.
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19
Refrigerate molds while making caramel filling.
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20
Stir sugar and water in heavy large saucepan over low heat until sugar dissolves.
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21
Increase heat and boil without stirring until syrup turns deep amber, washing down sides of pan with pastry brush dipped into water and swirling pan occasionally, Remove from heat.
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22
Add whipping cream and butter (mixture will bubble vigorously) and whisk until smooth.
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23
Whisk in sour cream.
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24
Let caramel filling stand just until barely cool (mixture will be sticky), stirring occasionally, about 50 minutes.
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25
Spoon 2 scant tablespoons caramel into each small egg half.
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26
Spoon 1/4 cup caramel into each large egg half.
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27
Refrigerate while making chocolate filling.
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28
Bring whipping cream and butter to simmer in heavy medium saucepan, stirring until butter melts.
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29
Add chocolate and whisk until smooth and melted.
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30
Remove chocolate filling from heat.
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31
Whisk in sour cream.
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32
Let stand until cool but still pourable, stirring occasionally, about 30 minutes.
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33
Spoon filling over caramel in all egg halves, filling to 1/16 inch below top edge.
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34
Chill until set, about 40 minutes.
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35
Rewarm reserved melted chocolate in top of double boiler to 115F for bittersweet and 105F for white chocolate.
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36
Remove chocolate from over water.
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37
Working quickly, spread enough melted chocolate (use bittersweet for dark eggs and white chocolate for white eggs) atop 1 set of filled eggs just to cover.
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38
use icing spatula to scrape excess chocolate from eggs and clean sides.
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39
Place mold in refrigerator.
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40
Repeat with remaining egg molds.
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41
Refrigerate all molds until chocolate is firm, about 1 hour.
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42
Line cookie sheets with aluminum foil.
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43
Remove 1 egg mold from refrigerator.
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44
Turn mold over onto foil.
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45
Gently bend and twist mold side to side several times to release halves of chocolate eggs.
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46
Repeat unmolding process with remaining eggs.
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47
Rewarm remaining melted chocolate in top of double boiler until warm to touch.
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48
Turn bottom half of 1 egg over so flat sides face up.
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49
Spread small amount of melted chocolate over flat side of egg, leaving 1/4-inch border.
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50
Working quickly, cover bottom half of egg with corresponding top half of egg and press together gently.
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51
Refrigerate whole egg.
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52
Repeat with remaining egg halves and melted chocolate.
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53
(Can be prepared 2 weeks ahead.
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54
Store in airtight container in refrigerator.)
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55
Wrap ribbons around seam of each egg and tie bow at top.
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56
Refrigerate until ready to eat.
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57
Serve eggs chilled.
