SpinningLeaf Chocolate Covered Peanut Butter Egg Mold - Available at SpinningLeaf.com - Video by Lifeandsprinkles
Instructions:
Fill each mold cavity 1/3 of the way full with milk chocolate. Using a food-safe paint brush or even the back of a spoon, coat the sides of the mold with the chocolate that’s in the base of each egg. You’ll want to make sure that the whole mold is covered and that there’s a small amount of chocolate at the base. Be sure that the chocolate isn’t too thin. If you need more add a little extra about a tsp at a time, and if there’s too much scoop it out with a spoon. Repeat with all 6 egg cavities.
*Note, this step is easiest if your chocolate is warm not hot. If it’s hot, the chocolate is thinner and doesn’t “stick” to the edges.
Place the egg mold in the refrigerator for 10-15 minutes or until the chocolate has set.
Meanwhile, pull the cookie dough out of the fridge. You want it to be soft enough to work with, so it should be room temp or easy to press in to with your fingers.
Gently place 1 1/2 squares of dough into each egg. Press the dough down so that it’s flat. There should be a gap and not filled all the way to the top so that you can seal it shut with chocolate. Fill all 6 eggs with the dough. Pour a layer of milk chocolate onto each dough-filled egg. Gently tap down on the mold. This will release any air bubbles and you’ll be able to see if you need to add any more chocolate to each egg.
Once they’re filled move them to the refrigerator to set for approximately 30 minutes.
*Note, if you overfilled the eggs, just scrape the back with a spatula to level them out.
When the eggs are set, flip the mold over and release each egg onto a plate or cutting board. If they don’t release right away, use the heat from your finger and press on the back of the mold. If they still don’t release, that means they need to be in the fridge longer.
After each egg has been popped out of the mold, drizzle them with dark chocolate and immediately sprinkle them with cookie crumbs.
*Note, if you’re drizzling them right out of the fridge the dark chocolate drizzle will set FAST b/c the eggs are cold, so drizzle and top each one separately. If you let them get to room temperature you’ll have more time.