Giant Filled Chocolate Easter Bunny
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 734
- Total Fat
- 38
- Saturated Fat
- 26
- Carbohydrates
- 106
- Dietary Fiber
- 7
- Sugar
- 88
- Protein
- 6
- Cholesterol
- 0
- Sodium
- 45
- Total: 1 hr 10 min (includes chilling time)
- Active: 30 min
Ingredients
12 ounces bittersweet chocolate (60% cacao), finely chopped
1 3/4 cups marshmallow creme
1/2 cup chocolate-hazelnut spread
3 tablespoons caramel sundae syrup
Nonstick cooking spray, for the spatulas
Directions
Special equipment:
a 10-inch-tall chocolate plastic bunny mold (with 2 halves)- Add half of the chocolate to a medium microwave-safe bowl and microwave in 30-second intervals, whisking in between each, until the chocolate is melted, about 2 minutes. Add the remaining chocolate and continue to whisk until smooth; this will result in a tempered chocolate that will appear glossy when set. Transfer 1/4 cup of the tempered chocolate to a small bowl; set aside.
- Divide the remaining chocolate between the 2 halves of a 10-inch-tall plastic bunny mold. Tilt the mold halves to swirl the chocolate around until each is coated entirely. Refrigerate until set, about 15 minutes.
- Add the marshmallow creme, chocolate-hazelnut spread and caramel syrup to a medium bowl and fold with a rubber spatula to combine. Coat 2 small rubber spatulas with nonstick spray and use them to divide the mixture between the mold halves. Refrigerate until firm, about 15 minutes.
- Reheat the reserved 1/4 cup of chocolate in 15-second intervals, whisking in between each, until the chocolate is melted, about 45 seconds. Transfer to a piping bag; snip the tip off to make a 1/8- to 1/4-inch hole. Pipe the melted chocolate around the edge of one of the mold halves. Sandwich both halves together and refrigerate for 10 minutes.
- Carefully unmold and trim away any excess chocolate around the edges if needed.