Gluten Free Rocky Road Easter Eggs

Ingredients:

• 1 egg-shaped silicone mold, washed, dried, and dust & lint-free.
• 3 (4.4-ounce) King-size Hershey bars, each rectangular piece broken into 3 pieces, separated into 2 bars and 1 bar (or Enjoy Life Minis for dairy-free)
• 1/2 recipe Gluten Free Chocolate Ganache* (or dairy-free chocolate)
• 10 - 12 large gluten free marshmallows, each cut into four pieces and a few smaller
• 3/4 cups walnut pieces in various sizes

Instructions:

1. Set mold on top of a half jelly roll pan or similar sized tray; set aside. (I used a 12-1/4 x 8-3/4-inch pan.)
2. In a glass, heat-proof bowl over a pot of simmering water, melt the pieces of 2 Hershey bars. Distribute the melted chocolate evenly as possible into each of the six egg molds. Lifting the baking sheets and holding down the sides of the mold, roll the chocolate to cover all sides and bottom of each mold. Scrape the remaining chocolate from the bowl in which it was melted and scrape onto the rim of each mold and allow to drip down the sides. You can also scoop some from the bottom of the mold that hasn't set yet and smear on the top portion of the mold. You want to cover every portion of the mold with chocolate. Refrigerate until set and move onto the next step while they're chilling.
3. Melt the chocolate morsels in a clean glass bowl over simmering water.
4. Heat the cream and pour into the slightly melted morsels along with the vanilla; stir to combine. Remove from heat; remove the bowl from the pan and refrigerate until slightly cooled.
5. Scoop about 1 tablespoon of chocolate mixture into the chocolate-coated molds and plenty of marshmallow pieces and walnuts Cover with just enough chocolate to cover everything, add more nuts and marshmallows, and cover with additional melted chocolate up to 1/8-inch from the top of the mold. Refrigerate until set, at least 1 hour.
6. Melt the pieces of the remaining Hershey bar in a clean, glass, heat-proof bowl over simmering water. Using a butter knife or tiny spatula, spread the melted chocolate over the top of each mold, encasing the entire egg in Hershey bar chocolate. Refrigerate until completely set inside. This may take 6 hours or overnight. Wrap or box as desired after about one hour of chilling using kitchen gloves to prevent fingerprints or lift using plastic wrap.

Tips

© Copyrighted 2009 - 2016. Wilkins Publishers. All rights reserved. All content, photos and images are copyrighted by us or their respective owners. You must obtain permission by their owners before using any of them.