Chocolate Cream Filled Easter Eggs Recipes

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CHOCOLATE CREAM FILLED EASTER EGGS



Chocolate Cream Filled Easter Eggs image

My aunt used to make these when I was a kid, then I started making them for my kids, and now my DD makes them, they are very rich, you just want to eat a small slice at a time. Cook time shown is actually chill time.

Provided by Lois M

Categories     Candy

Time 1h4m

Yield 10-15 serving(s)

Number Of Ingredients 9

1/2 cup sweetened condensed milk
1/2 cup butter, softened
1 1/2 teaspoons corn syrup
1 teaspoon salt
1 teaspoon vanilla
6 -7 cups sifted icing sugar
yellow food coloring
1 lb semisweet chocolate
1 ounce paraffin wax (optional)

Steps:

  • In a large bowl, mix milk, butter, corn syrup, salt and vanilla.
  • Add icing sugar in 3 or 4 batches,stirring well after each addition.
  • Mix well, then knead with hands, mixing in more icing sugar if needed, until mixture holds shape and is smooth.
  • Take 1/4 of the mixture, and color it yellow for yolks.
  • Form it into 10 to 15 small balls, set aside.
  • Make 10 to 15 Larger balls with the remaining mixture.
  • Flatten large ball in palm, place yellow ball in centre, then shape white mixture around it to form an egg shape.
  • Place eggs on tray, cover well with plastic wrap so they do not dry out, and chill for at least 4 hours or until firm.
  • Dipping Chocolate: Place chocolate and paraffin in bowl over hot (not boiling) water (approx 86 deg.) Use a fondue fork to dip eggs into chocolate.
  • Place eggs on tray lined with waxed or parchment paper.
  • Put in a cool place until chocolate is firm.
  • Decorate if desired.

Nutrition Facts : Calories 641.7, Fat 34.3, SaturatedFat 21.3, Cholesterol 29.6, Sodium 345.4, Carbohydrate 94.5, Fiber 7.5, Sugar 79.5, Protein 7.2

CREME FILLED CHOCOLATE EGGS RECIPE



Creme Filled Chocolate Eggs Recipe image

These Creme Eggs look like regular chocolate eggs from the outside, but one bite reveals a creamy vanilla filling in the center!

Provided by Elizabeth LaBau

Categories     Candy

Time 1h30m

Number Of Ingredients 7

1/4 cup water
1/4 cup light corn syrup
2 cups sugar
1 bottle yellow food coloring (as needed)
1 teaspoon vanilla extract
1 teaspoon invertase
1 pound chocolate candy coating

Steps:

  • Gather the ingredients.
  • Combine the water, corn syrup, and sugar in a medium saucepan over medium-high heat.
  • Stir until the sugar dissolves, then cover the pan and allow the sugar syrup to boil for 2 to 3 minutes.
  • Remove the lid, insert a candy thermometer , and continue to cook the syrup, without stirring, until it reaches 240 F (115 C).
  • Pour the fondant into a 9 x 13-inch pan, insert the candy thermometer, and let it cool, undisturbed, until it reaches 120 F (49 C).
  • Using a dampened plastic spatula or wooden spoon, begin to "cream," or work, the fondant in a figure-8 pattern. Continually scrape the fondant into the center, draw a figure-8, then scrape it together again. At first, the fondant will be very clear and fluid, but it will gradually become more opaque and creamy.
  • After 5 to 10 minutes, the fondant will become very stiff, crumbly, and hard to manipulate. If you would like to see a photo tutorial of this fondant-making process, check out the step-by-step guide to make fondant here .
  • Once the fondant reaches this state, moisten your hands and begin kneading it into a ball like bread dough. As you knead, the fondant will begin to come together and will get softer and smoother.
  • Stop kneading once your fondant is a smooth ball without lumps. At this point, you can pause and wrap the fondant in plastic wrap for several days before continuing with the recipe.
  • Chop the fondant into smaller pieces and place it in a mixing bowl.
  • Add the vanilla extract and the invertase and mix it until the liquids are incorporated. It will be soft and sticky.
  • Take approximately one-quarter of the fondant (about 4 ounces) and knead in the yellow food coloring until you get a bright, egg yolk color.
  • Roll the yellow fondant into small balls about the size of a dime. You should get about 16 to 18 small yellow balls. Place them on a foil-lined baking sheet and refrigerate them until they are very firm.
  • Once the yellow balls are firm, roll a larger ball of white candy and flatten it in your palm.
  • Place the yellow "yolk" in the center of the egg "white," and wrap the white around the yellow ball. Form the candy into an egg shape, and place it back on the foil-covered sheet.
  • Once all of your eggs are formed, refrigerate the candy again until it is firm enough to dip.
  • Melt the chocolate candy coating. Using dipping tools or a fork, dip each egg in the coating and place it back on the foil-covered baking sheet.
  • Let the eggs sit at room temperature, then check to make sure they are entirely covered in chocolate. If there are any holes in the coating, the filling might leak through, so make sure to patch up any weak spots or dip the eggs again until they're well-coated with chocolate.
  • Place the eggs in an airtight container, and let them sit at room temperature for at least five days to liquefy the filling. If you can't wait that long, they will still have a great vanilla fondant flavor whenever you choose to eat them.

Nutrition Facts : Calories 251 kcal, Carbohydrate 38 g, Cholesterol 1 mg, Fiber 3 g, Protein 2 g, SaturatedFat 6 g, Sodium 11 mg, Fat 10 g, ServingSize 18 1.5-in eggs (18 servings), UnsaturatedFat 3 g

CHOCOLATE COVERED EASTER EGGS



Chocolate Covered Easter Eggs image

This is a great recipe that you can add different ingredients to that will make 4 different kind of eggs...all yummy. I always get tons of compliments when I make these.

Provided by JAMVS

Categories     Desserts     Candy Recipes     Chocolate Candy Recipes

Time 2h30m

Yield 48

Number Of Ingredients 9

½ cup butter, softened
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
2 ½ pounds confectioners' sugar
1 cup creamy peanut butter
1 cup flaked coconut
1 cup unsweetened cocoa powder
2 cups semisweet chocolate pieces
1 tablespoon shortening or vegetable oil

Steps:

  • In a large bowl, mix together the butter, vanilla, and cream cheese. Stir in confectioners' sugar to make a workable dough. For best results, use your hands for mixing.
  • Divide the dough into four parts. Leave one of the parts plain. To the second part, mix in peanut butter. Mix coconut into the third part, and cocoa powder into the last part. Roll each type of dough into egg shapes, and place on a waxed paper-lined cookie sheet. Refrigerate until hard, at least an hour.
  • Melt chocolate chips in a heat-proof bowl over a pan of simmering water. Stir occasionally until smooth. If the chocolate seems too thick for coating, stir in a teaspoon of the shortening or oil until it thins to your desired consistency. Dip the chilled candy eggs in chocolate, and return to the waxed paper lined sheet to set. Refrigerate for 1/2 hour to harden.

Nutrition Facts : Calories 204.1 calories, Carbohydrate 30.9 g, Cholesterol 10.2 mg, Fat 9.3 g, Fiber 1.5 g, Protein 2.4 g, SaturatedFat 4.7 g, Sodium 57.9 mg, Sugar 28.1 g

CHEESECAKE-FILLED EASTER EGGS



Cheesecake-filled Easter eggs image

Treat family and friends to this luscious Easter dessert with crushed biscuits and a creamy cheesecake filling packed into hollow chocolate eggs

Provided by Anna Glover

Categories     Dessert

Time 20m

Yield Makes 2 (serves 4)

Number Of Ingredients 10

1 hollow chocolate Easter egg
75g digestive biscuits
25g butter, melted
75g mascarpone
100g soft cheese
2 tbsp icing sugar, sieved
2 tbsp cocoa powder, sieved
100g double cream
Easter treats, such as mini chocolate eggs or crumbled chocolates
caramel sauce or cooled melted chocolate

Steps:

  • Carefully separate the Easter egg in half along the seam. (Use a knife dipped into a bowl of hot water to cut through the seam rather than slicing, as it may break the chocolate.)
  • Tip the digestive biscuits into a bowl or food bag and bash to crumbs with the end of a rolling pin. Stir in the melted butter until the mixture resembles damp sand. Spoon this into the Easter egg halves and pack down gently using the back of the spoon. Chill until needed.
  • Mix the mascarpone, soft cheese, icing sugar and cocoa together in a medium bowl with a wooden spoon until smooth. In a separate bowl, beat the double cream to soft peaks using an electric whisk. Gently fold the whipped cream into the mascarpone mixture, then carefully spoon the cheesecake filling over the chilled biscuit bases in the Easter eggs. Gently level the surfaces with a palette knife or spatula, then chill for at least 2 hrs or overnight until firm and set. You may be left with extra cheesecake filling, depending on the size of your Easter eggs - this can be spooned into glasses over extra digestive crumbs for another treat.
  • Scatter the set cheesecake-filled eggs with mini chocolate eggs or other Easter treats, then drizzle with caramel or melted chocolate to serve.

Nutrition Facts : Calories 631 calories, Fat 49 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 30 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.7 milligram of sodium

BUTTER CREAM EASTER EGG CANDIES



Butter Cream Easter Egg Candies image

My grandmother used to make these every year at Easter. They taste very similar to the 'Mary Sue' butter cream Easter eggs that they used to sell during Easter-time when I was a kid.

Provided by FoodJunkie

Categories     Desserts     Candy Recipes     Chocolate Candy Recipes

Time 5h

Yield 12

Number Of Ingredients 6

½ cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
2 (16 ounce) packages confectioners' sugar
1 (12 ounce) bag semisweet chocolate chips
2 tablespoons pastel multi-colored candy sprinkles, or to taste

Steps:

  • Beat butter in a bowl using an electric mixer until smooth and creamy. Mix cream cheese and vanilla into creamed butter until smooth; stir in confectioners' sugar until incorporated. Cover bowl with plastic wrap and refrigerate until mixture is firm, about 2 hours.
  • Roll sugar mixture into small egg-shapes; arrange on a baking sheet. Refrigerate until firm, about 2 hours more.
  • Line a baking sheet with waxed paper.
  • Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Dip eggs into melted chocolate using a fork or wooden skewer until evenly coated.
  • Arrange dipped eggs on the prepared baking sheet; garnish with sprinkles. Allow chocolate to harden, about 30 minutes. Place eggs in paper muffin or candy cups and store in refrigerator.

Nutrition Facts : Calories 568.4 calories, Carbohydrate 94.1 g, Cholesterol 40.9 mg, Fat 23.1 g, Fiber 1.7 g, Protein 2.7 g, SaturatedFat 13.9 g, Sodium 113.9 mg, Sugar 90 g

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