Saturday, March 9, 2019

Homemade Chocolate Easter Bunny (Hollow)

The classic chocolate easter bunny so easy and fun made within your own kitchen walls! 



Easter is in the crosshairs and that means Easter traditions. I'm not sure if this was an Easter tradition per se, but i always loved chocolate easter bunnies. I know everyone has their different take on which kind they like whether it be full chocolate, caramel filled (my wife's choice), creme filled, etc., but my favorite is the traditional hollow chocolate bunny.


To me, there's no bite as rewarding as biting into a hollow chocolate Easter bunny. That SNAP effect is a beautiful sound to me. Is that weird? Yeah, it sounds kind of weird. But, I like it and it is what it is. I always thought it was so cool that people could do that with chocolate. Create a beautiful, artistic masterpiece out of the edible we all love, and leave it hollow on the inside. I imagined chocolatiers in their shops molding an Easter bunny with their gifted hands out of melted chocolate, cascading from a fountain. Don't crush my dreams, I still believe someone out there still does that. How I homemade this chocolate Easter bunny is much less whimsical. Go ahead and take a look how to below!


Hope you guys enjoy!








Yield: 1

Homemade Chocolate Easter Bunny (Hollow)

prep time: 30 minscook time: total time: 30 mins

ingredients:

  • Easter Bunny Mold (I bought this one)
  • 12 oz Baker's Semi-Sweet Chocolate Baking Squares (1 1/2 bars)

instructions

  1. Cut the mold out, cutting around bunny and the dimples so that mold halves will fit into each other
  2. In microwave safe bowl, place chocolate squares and microwave on high for 20 seconds
  3. Remove and stir around chocolate with spatula, place back in microwave on high for 10 seconds, stir around, and repeat process until chocolate is smooth and silky
  4. Pour melted chocolate into one side of mold just shy of completely being filled
  5. Place other half of mold on top of mold filled with chocolate and align dimples
  6. Pin molds together (I used closepins) and let sit face up for 3 minutes
  7. After 3 minutes, turn mold over and slosh chocolate around until entire mold is completely covered and let sit for 3 minutes face down
  8. Slosh chocolate around again, coating interior evenly, and place mold face up in freezer for 3 minutes
  9. Remove, slosh, face down in freezer. Repeat process until chocolate has a grayish tint to it, remove bunny from mold, cut excess chocolate away and enjoy!
Created using The Recipes Generator
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