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1
Using rubber spatula, stir chocolate in large metal bowl set over saucepan of simmering water until smooth and candy thermometer registers 115F.
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2
(do not allow bottom of bowl to touch water).
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3
Remove from over water.
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4
Place 1 tray of large egg molds on work surface; if necessary, place folded dish towel under tray to level.
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5
Spoon chocolate into egg molds, filling completely (do not fill embossed mold).
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6
Quickly invert tray over bowl of chocolate, allowing excess chocolate to drop into bowl.
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7
Shake tray gently to produce uniformly thick chocolate shells.
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8
Run fingertip around edges of shells to remove excess chocolate.
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9
Chill tray.
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10
Set bowl of chocolate back over simmering water and re-warm to 115F., stirring frequently.
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11
Repeat coating and chilling process with remaining trays of egg molds, rewarming chocolate over simmering water to 115F.
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12
after coating molds in each tray.
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13
Reserve remaining chocolate at room temperature in bowl for use in filling and assembly.
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14
Stir cream and butter in heavy medium saucepan over medium heat until butter melts and mixture comes to boil.
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15
Remove from heat.
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16
Add 1 2/3 cups reserved melted chocolate; whisk until smooth.
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17
Whisk in sour cream and vanilla; fold in toffee bits.
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18
Let stand at room temperature until cool and slightly thick but still pourable, stirring occasionally, about 1 hour.
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19
Spoon enough filling into each chilled chocolate shell to come within 1/8 inch of top edge, about 6 tablespoons for large chocolate shells and 3 tablespoons for small chocolate shells.
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20
Refrigerate until filling is firm, about 2 hours.
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21
Rewarm remaining chocolate in bowl over simmering water until thermometer registers 115F., stirring frequently.
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22
Remove from over water.
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23
Quickly spoon enough melted chocolate over filling in each shell just to fill.
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24
Using offset spatula, spread chocolate over filling to seal to edges, scrape off excess chocolate and level top.
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25
Refrigerate all trays until top layer of chocolate is very firm, at least 2 hours.
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26
Reserve remaining chocolate at room temperature in bowl.
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27
Place large sheet of foil on work surface.
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28
Turn 1 tray over just above foil.
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29
Twist and bend tray to release egg halves onto foil.
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30
Unmold remaining egg halves.
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31
Rewarm chocolate in bowl over simmering water until thermometer registers 115F., stirring frequently.
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32
Remove from over water.
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33
Turn bottom egg halves (those with small flat base) so that large flat side faces up.
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34
Spread small amount of melted chocolate over large flat side of 1 egg bottom, leaving 1/4-inch border at edge.
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35
Immediately place corresponding egg top on chocolate and press gently to adhere.
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36
Wipe away any excess chocolate from seam.
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37
Place whole egg on foil-lined baking sheet and refrigerate.
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38
Repeat with remaining egg halves and melted chocolate.
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39
(Assembled eggs can be prepared 2 weeks ahead.
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40
Cover; keep refrigerated.)
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41
Prepare icing according to package directions; gradually mix in enough brown gel to reach desired shade.
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42
Spoon some icing into pastry bag fitted with star tip.
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43
Place 1 chocolate egg on revolving cake stand or on small round of foil on work surface.
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44
Holding tip of pastry bag close to egg, pipe 1 continuous line of icing decoratively onto seam, turning cake stand or foil as necessary.
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45
(Do not pipe unconnected designs such as stars onto seam; they break off easily.)
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46
To attach purchased icing decorations, use a toothpick to dab melted chocolate onto bottom of decoration, then affix to egg.
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47
Return decorated eggs to foil-lined baking sheet.
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48
Chill until icing sets, about 2 hours.
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49
(Can be made 1 week ahead.
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50
Keep chilled in large plastic containers.)
