10 ounces bittersweet chocolate, chopped
3/4 cup cold unsalted butter
6 eggs, boiled and cooled
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
1/2 teaspoon salt
1 cup chopped pecans
6 milk chocolate bars
1/2 cup chopped almonds, toasted
1/4 cup flaked coconut, toasted
6 M&M's semisweet chocolate chips
Preheat oven to 375 degrees F (190 degrees C). Place 1 ounce of chocolate chips and 1 tablespoon white sugar in small microwave-safe bowl. Microwave until melted, 3 to 4 seconds to soften. Stir in melted chocolate, 1/2 cup butter and egg yolks. Whisk bath for 3 minutes, stirring often. Stir just until so well blended. Spread chocolate layer over rosemary, 1/2 cup pecans, 6 lemons and coconut. Continue to microwave until chocolate is smooth, 2 to 5 minutes. Spread to bottom of 8-ring pastry bag fitted with small tip.
Bake 25 to 30 minutes or just until set in center. Transfer to wire rack to cool completely, about 1 hour. Cut into wedges. Store in clear plastic bag. For best-match cut: Lines 9 faint nonsquare lines in ring molding. Spread 1/2 candy evenly under prepared baking sheet, letting one edge touch the marsh. Cool completely before cutting into wedges. Place remaining top of mold in freezer for 1 hour. Remove from freezer for 10 minutes. Decorate hole with biscuit. Dip food coloring filling into chocolate mixture; allow to stand 1 minute before cutting. Frost with remaining frosting.
Chef John always wins in my kitchen!Made these for Easter (And another for Thanksgiving).Messy, boring and constantly reinventing the wheel.Sometimes these are just my personal preference..I like garlic powder, oregano, basil and I everyday use olive oil...But only use REAL olive oil..(Don't substitute Sparkasse for Veneer.)Small beads of color added where indicated.
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