Easter Egg with Marshmallow

On a clean and dry surface, scrape off the chocolate with a knife

Pour 3/4 of the chocolate into a small saucepan and reserve the rest

Place the saucepan in a cold water bath

Heat over low heat, stirring constantly with a wooden spoon

Do not let the water boil or steam rise from the chocolate

When the water starts to form bubbles, before it boils, turn off the heat and stir well until the chocolate is smooth

Add the reserved chocolate quickly

Stir vigorously until the chocolate melts and the mixture cools, becoming smooth and shiny

Place a small amount of melted chocolate into each cavity (50 g) for the eggs

Using a brush, form a thin layer of chocolate, tap the mold rapidly on a flat surface to remove any air bubbles

Turn the mold over onto a plate and let the excess chocolate drip off

Scrape with a spatula

Place in the refrigerator, cavity-side down, for 5 minutes until the chocolate starts to set (support the mold on a plate without touching the bottom)

Make another layer of chocolate, following the same process used previously

Place in the refrigerator for another 15 minutes or until the bottom of the mold becomes white and opaque

Turn out gently tapping the mold on a flat surface, covered with a cloth

Let the eggs dry at room temperature (at least 4 hours or overnight)

Prepare the filling: In a small saucepan, mix together sugar and Karo syrup with water

Heat over low heat without stirring until it reaches the thread stage

Beat egg whites until they form soft peaks

Add the hot filling in a thin stream

Beat well until cooled completely

Place the filling into each egg half, leveling with the chocolate edge

Join the halves together

Wrap individually in wax paper (special for chocolates)

Yield 12 eggs

Note: To check the thread stage, place a small amount of the hot filling between your thumb and index finger

Pull apart: if it forms a thin thread without much resistance, you're at the correct stage.