INGREDIENTS:

4 extra large white eggs

4 oz. melted Chuao Chocolatier dark chocolate

4 oz. peanut butter (creamy or chunky)*

Crusty French bread (for dipping)

Makes 4 servings* (Peanut butter may be replaced by another filling, including butter, almond butter, praline, or caramel, etc.)

INSTRUCTIONS:

Make a small hole in the top of the egg using an egg piercer (or use a 3/4 copper coupling from your local home improvement store & tap on it with something heaver, like a cleaver)

Remove the top and pour out the egg (use for an omelet later)

Clean the egg out using water & vinegar

Pat gently with a paper towel or let it air dry

Use an Easter kit to color eggs (optional)

Mix 1 part peanut butter (or filling) and 1 part melted dark chocolate

Fill a pastry piping bag (or a 1 qt. ziplock bag) with mixture & cut a small hole in the bottom of the bag

Pipe the filling into the egg

Place the egg in an egg holder, cup or even a napkin ring to help it stand up

Eat now or refrigerate for later

If refrigerated, microwave egg for 15 seconds & then another 15 seconds to warm up chocolate filling.

Serve with a spoon or with crusty French bread

Bon appetit!

See the video on how to make Chuao Chocolatiers REAL Chocolate Eggs.