I Love Desserts

Giant Krispy Egg


Krispy Egg This beats the popular chocolate crunch bars by a long shot, and it's too delicious just for kids. Wrap in colored foil or cellophane or nestle it in Easter grass and call it a prehistoric dinosaur egg..

1-1/4 pounds milk chocolate or semisweet,
   bittersweet, or white chocolate
3-1/2 to 4 cups Rice Krispies

Two-part plastic egg mold 5-3/4 inches long
   by 4-1/4 inches wide or smaller
Colored foil or cellophane and ribbon (optional)

Melt and temper the chocolate. Or simply melt 1 pound of chocolate without tempering it. Pour 3-1/2 cups of the Rice Krispies over the chocolate and fold gently with a rubber spatula just until all of the Krispies are coated. Add the remaining Rice Krispies if there appears to be enough chocolate to coat them. Turn the mixture into each half of the mold and level the surface. Spread leftover Krispy mixture on wax paper and cool at room temperature. Refrigerate the egg for 30 minutes before unmolding.

If you have tempered the chocolate, keep the egg at room temperature, otherwise keep it refrigerated. Glue the 2 flat surfaces together with a little melted chocolate, if desired, to form a single large egg. Wrap in colored foil or cellophane tied with a ribbon, if desired.

Buy the Book!

A Year in Chocolate:
Four Seasons of Unforgettable Desserts

by Alice Medrich
Warner Books
Hardcover Publication date: October, 2001
$25.95 FPT / 176 pages
ISBN: 0-446-52850-1
Recipe reprinted by permission.


A Year in Chocolate



This page created January 2002