Chocolate-Dipped Eggs

First, prepare the cake recipe that comes with our egg pan (or use the cake recipe of your choice; a sturdy, pound-cake type recipe is better here than a more delicate one). Next, prepare your favorite flavor of ganache, as follows:

Dark Chocolate Ganache

1 cup heavy cream
1 tablespoon corn syrup
10 ounces bittersweet   chocolate, chopped, about 2 cups 

Milk Chocolate Ganache

1 cup heavy cream
1 tablespoon corn syrup
12 ounces milk chocolate, chopped, about 2 1/3 cups 

Bring the cream and corn syrup to a boil in a medium-sized saucepan, and pour it over the chocolate, stirring until the chocolate melts. If small pieces of chocolate remain unmelted, place the mixture in a double boiler or heat very briefly in a microwave on medium or low power. Don’t overheat, or you risk burning the chocolate.

White Chocolate Ganache

5 tablespoons heavy cream
3 tablespoons butter
10 ounces white chocolate, chopped, about 2 cups 

Heat the cream and butter together until the butter melts. Melt the white chocolate over low heat, or in a microwave. Stir the cream and chocolate together rapidly; the mixture may look curdled at first, but should soon become smooth. If it remains curdled-looking, add warm cream, 1 tablespoon at a time,  until it comes together.   

Finishing The Eggs

Place the cake eggs on a rack with a sheet pan below to catch drips. Try to cover each egg with one pass, as this will yield the smoothest coating. Have a small spatula handy to smooth over any areas on the sides that the ganache coating misses. If desired, sprinkle eggs with sugar decorations. Let the ganache set for several hours (if you’ve used white chocolate, refrigerate them), then use a knife that’s been warmed in hot water to cut the eggs free of the rack. Yield: 8 eggs.