Take the eggs and with a pin make a small hole at the bottom of each egg. With a very thin knife, widen the hole until it has a diameter of 1 cm.
With the pin, mix the egg inside the shell to allow it to come out. Remove the egg from each shell using this technique.
Clean the shells with water and if you want to sterilize them, boil them in 4 cups of water with 1 tablespoon of vinegar for 10 minutes. Remove from the water and dry well.
In a deep bowl, mix 12 drops of artificial coloring, 4 tablespoons of vinegar, and 2 cups of boiling water. With a plastic spoon, immerse each shell in the dye to color it. Let the shells dry very well.
Take the chocolate and melt it in a double boiler.
Fill a pastry bag with chocolate with a very fine tip and use this to fill each chocolate shell.
Place the shells in an egg carton so that the hole is facing up and refrigerate for at least 4 hours before using.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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