Oversized Chocolate Easter Bunny with Delicious Filling

Oversized Chocolate Easter Bunny with Delicious Filling

- Level: Intermediate- Yield: 4 servings- Nutritional Analysis Per Serving Serving Size 1 of 4 servings Calories 734 Total Fat 38 g Saturated Fat 26 g Carbohydrates 106 g Dietary Fiber 7 g Sugar 88 g Protein 6 g Cholesterol 0 mg Sodium 45 mg- Total: 1 hr 10 min (includes chilling time)- Active: 30 minForget about empty chocolate bunnies. This jumbo chocolate delicacy features a delightful surprise filling made from fluffy marshmallow creme, rich chocolate-hazelnut spread and sweet caramel.- Level: Intermediate- Yield: 4 servings- Nutritional Analysis Per Serving Serving Size 1 of 4 servings Calories 734 Total Fat 38 g Saturated Fat 26 g Carbohydrates 106 g Dietary Fiber 7 g Sugar 88 g Protein 6 g Cholesterol 0 mg Sodium 45 mg- Total: 1 hr 10 min (includes chilling time)- Active: 30 minDeselect All12 ounces dark bittersweet chocolate (60% cacao), finely chopped1 3/4 cups marshmallow creme1/2 cup chocolate-hazelnut spread3 tablespoons caramel sundae syrupNonstick cooking spray, for the spatulasCook Mode (Keep screen awake) NEW: You can now switch to Cook Mode to keep your screen awake.Special equipment:a 10-inch-tall chocolate plastic bunny mold (with 2 halves)

Instructions

1. Place half of the chocolate in a medium microwave-safe bowl and microwave using 30-second intervals, stirring between each interval, until fully melted, approximately 2 minutes. Incorporate the rest of the chocolate and continue stirring until completely smooth; this approach produces a tempered chocolate that will have a shiny finish once hardened. Pour 1/4 cup of the tempered chocolate into a separate small bowl and reserve.2. Distribute the leftover chocolate evenly between the 2 sections of a 10-inch-tall plastic bunny mold. Rotate the mold sections to distribute the chocolate evenly until both halves are fully covered. Place in the refrigerator until hardened, roughly 15 minutes.3. Mix the marshmallow creme, chocolate-hazelnut spread and caramel syrup together in a medium bowl and blend using a rubber spatula until combined. Apply nonstick spray to 2 small rubber spatulas and distribute the filling between the mold sections. Refrigerate until set, around 15 minutes.4. Warm the saved 1/4 cup of chocolate using 15-second microwave intervals, stirring after each interval, until it becomes liquid, approximately 45 seconds. Move into a piping bag; trim the tip to create a 1/8- to 1/4-inch opening. Apply the liquid chocolate along the perimeter of one of the mold sections. Join the two halves and place back in the refrigerator for 10 minutes.5. Gently extract from the mold and cut away any unwanted chocolate pieces along the borders as needed.