MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Chocolate Filled Eggs
  Categories: Candies
       Yield: 8 servings
            -Robbie Shelton XXXJ77A
       8 oz Dark Couverture Chocolate
       8 lg Eggs
       1 c  Heavy Cream
     1/2    Stick Butter
     1/2 c  Hazelnut Chocolate Spread
   To prepare the eggs, allow them to warm to room temperatures, wash and
   shake each one well.  With a sharp knife, remove a small piece of sh
   ell from one end and puncture the other end of each egg with a
   needle. Remove the yolks and whites by blowing through the small
   hole.  Rinse the shells with water and allow to dry.  Place them,
   large hole up, in an empty egg carton.
   Cut the chocolate into small pieces.  Bring the heavy cream to the
   boiling point in a saucepan, add the chocolate and stir with a whisk
   until the chocolate is melted and well blended.  Remove from the heat
   and add the butter and hazelnut chocolate spread.  Whisk until
   Using a small funnel, pour the filling, while still warm, into the egg
   shells and refrigerate.
   Serve the eggs in egg cups.
   This recipe is from Salt and Pepper Publications “Chocolate The French