Chocolate Covered Easter Eggs Recipes

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CHOCOLATE EASTER EGGS



Chocolate Easter Eggs image

No store-bought Easter candy can compare to Mom's homemade chocolate-covered eggs. The heavenly centers have peanut butter, coconut and walnuts. These rich candies just melt in your mouth. -Ruth Seitz, Columbus Junction, Iowa

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 2 dozen.

Number Of Ingredients 7

1/4 cup butter, softened
3/4 cup chunky peanut butter
1-1/2 to 2 cups confectioners' sugar, divided
1 cup sweetened shredded coconut
1/2 cup finely chopped walnuts
2 cups semisweet chocolate chips
2 tablespoons shortening

Steps:

  • In a large bowl, cream the butter and peanut butter until fluffy. Gradually add 1 cup confectioners' sugar and mix well. Stir in coconut and nuts. , Turn peanut butter mixture onto a surface lightly dusted with some of the remaining confectioners' sugar; knead in enough of the remaining confectioners' sugar until mixture holds its shape when formed. Shape into small egg-shaped pieces. Cover and chill for 1 hour. , In a microwave, melt chocolate chips and shortening; stir until smooth. Dip eggs; allow excess to drip off. Place on waxed paper; let stand until set. Chill.

Nutrition Facts : Calories 204 calories, Fat 14g fat (6g saturated fat), Cholesterol 5mg cholesterol, Sodium 70mg sodium, Carbohydrate 20g carbohydrate (17g sugars, Fiber 2g fiber), Protein 3g protein.

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

CHOCOLATE-COVERED EGGS



Chocolate-Covered Eggs image

These pretty little candies beat any store-bought variety hands down! Decorating them can take as little or as much effort as you like. The looks of delight on the faces of those who try them make every minute worth it. -Louise Oberfoell, Bowman, North Dakota

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 2 dozen.

Number Of Ingredients 9

1/4 cup butter, softened
1 jar (7 ounces) marshmallow creme
1 teaspoon vanilla extract
3 cups plus 1 tablespoon confectioners' sugar, divided
3 to 4 drops yellow food coloring
2 cups (12 ounces) white baking chips or semisweet chocolate chips
2 tablespoons shortening
Icing of your choice
Assorted decorating candies

Steps:

  • In a large bowl, beat the butter, marshmallow creme and vanilla until smooth. Gradually beat in 3 cups confectioners' sugar. Place 1/4 cup butter mixture in a bowl; add yellow food coloring, and mix well. Shape into 24 small balls; cover and chill for 30 minutes. Wrap plain mixture in plastic wrap; chill for 30 minutes. , Dust work surface with remaining confectioners' sugar. Divide plain dough into 24 pieces. Wrap one piece of plain dough around each yellow ball and form into an egg shape. Place on a waxed paper-lined baking sheet; cover with plastic wrap. Freeze for 15 minutes or until firm. , In a microwave, melt chips and shortening; stir until smooth. Dip eggs in mixture; allow excess to drip off. Return eggs to waxed paper. Refrigerate for 30 minutes or until set. Decorate with icing and decorating candies as desired. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 180 calories, Fat 7g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 22mg sodium, Carbohydrate 31g carbohydrate (27g sugars, Fiber 1g fiber), Protein 1g protein.

CHOCOLATE COVERED MARSHMALLOW EASTER EGGS



Chocolate Covered Marshmallow Easter Eggs image

I got this recipe from my mom, but I don't know where she got it from. These are really good and simple. Don't let the amount of flour scare you. It can be sifted and reused, as it's just used in this recipe to form the egg mold.

Provided by Kzim4

Categories     Candy

Time 4h30m

Yield 36 serving(s)

Number Of Ingredients 9

25 cups flour (8 lbs.)
2 tablespoons unflavored gelatin or 2 (1/4 ounce) packages unflavored gelatin
1/2 cup cold water
2 cups sugar
1 cup light corn syrup, divided
3/4 cup hot water
2 teaspoons vanilla extract
1 lb dark chocolate confectionary coating, melted
2 ounces white candy coating, melted

Steps:

  • Spread 7 cups flour in each of three 13x9x2-inch baking pans, and 4 cups flour in a 9-inch square pan.
  • Press plastic egg halfway into flour to form an impression.
  • Repeat 35 times, leaving a small amount of space between each impression.
  • In a small bowl, sprinkle gelatin over cold water; set aside.
  • In a large saucepan, combine sugar, 1/2 cup corn syrup, and hot water.
  • Brong to a boil over medium heat, stirring constantly until candy thermometer reads 238°F.
  • Remove from heat; stir in remaining corn syrup.
  • Pour into large mixing bowl.
  • Add reserved gelatin, 1 tablespoon at a time, beating on high speed until candy is thick and has cooled to lukewarm.
  • Beat in vanilla.
  • Spoon mixture into egg depressions; dust with flour.
  • Let stand 3-4 hours or until set.
  • Remove marshmallow eggs from flour, and dust off any excess flour.
  • Dip into melted dark chocolate candy coating.
  • Place flat side down on wax paper.
  • Let stand until set.
  • Pour white candy coating into a heavy-duty resealable plastic bag.
  • Cut a small hole in the bottom corner.
  • Drizzle over eggs.

Nutrition Facts : Calories 150.4, Fat 4.6, SaturatedFat 0.3, Cholesterol 1, Sodium 9.2, Carbohydrate 27, Fiber 0.8, Sugar 20.6, Protein 1.1

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

EASTER FRUIT AND NUT EGGS RECIPE - (5/5)



Easter Fruit and Nut Eggs Recipe - (5/5) image

Provided by á-172139

Number Of Ingredients 10

1 1/2 cups butter
1/2 tsp. vanilla
1/2 tsp. salt
2 pounds confectioners' sugar
1/2 cup (4 oz.) maraschino cherries, drained and finely chopped
1 cup finely chopped pecans
1/2 cup coconut
Sweetened condensed milk
Extra confectioners' sugar
1 pound dark chocolate candy melts, dark chocolate candy coating, or semi-sweet chocolate chips

Steps:

  • In a medium size mixing bowl, combine butter, vanilla and salt, mix well with electric mixer. Beat in the confectioners' sugar gradually. Stir in the chopped cherries, pecans and coconut. Add just enough sweetened condensed milk to moisten and hold the mixture together. Knead the mixture until it is well blended. It should be easy to handle and shape, but not sticky. Use the palms of your hands to roll the mixture, a small amount at a time, into egg shapes. (The amount depends on the size and number of eggs you want to make. Use additional confectioners' sugar to prevent it from sticking to your hands.) Place the candy egg shapes on a wax paper lined cookie sheet. Chill in the refrigerator for several hours or overnight. Melt the chocolate in a microwave oven or in a double boiler. Dip each egg in the melted chocolate to coat, then lay on a waxed paper lined tray and allow the chocolate to harden. Place the eggs in paper candy cups.

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Top Asked Questions

What's the best way to make easter eggs?
"If you want to 'wow' your family with extra special Easter eggs, this is the recipe for you," according to recipe creator Joan Zaffary. "These are peanut butter and coconut cream eggs dipped in chocolate. They are both delicious and beautiful!" You just need white chocolate, milk chocolate, and a plastic egg mold to make these treats.
How do you use dipping chocolate for Easter eggs?
Once all are dipped and the chocolate has set up, you can use the last bit of your dipping chocolate to drizzle across the finished eggs. You do this by dipping the end of a spoon in the chocolate and swinging it back and forth over the eggs.
How do you make a chocolate egg cake with eggs?
Holding plastic handle, dip eggs into chocolate until coated half way up each egg. Carefully place eggs (chocolate side up) in a mini muffin pan or egg carton and put in refrigerator for 10 minutes, or until chocolate has set. Remove chocolate covered moulds from mini muffin pan or egg carton.
How do you make candy eggs with chocolate chips?
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.

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