Chocolate Cream Eggs Recipes

CHOCOLATE CREAM FILLED EASTER EGGS

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.

CREME FILLED CHOCOLATE EGGS RECIPE

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.

CHOCOLATE EGG CREAM

Steps:

• I find using melted ice cream with milk and chocolate sauce adds extra flavor and richness to an egg cream. I drank these as a kid and really found them to be the perfect blend of sweet and bubbly. I come from a house where my father would keep the champagne for New Years in the freezer until we were ready to drink it. There were always little ice chips in it and I have really grown to love ice cold drinks of any kind. This recipe is no different. For me, all of the ingredients have to be very cold for optimum results.
• Pour the syrup into the bottom of a glass. Add the skim milk and stir to blend slightly. Add the seltzer.;
• In a small bowl, combine and whisk the cocoa powder, sugar, and salt with the water and vanilla extract. Transfer to a small saucepan and simmer over low heat until the ingredients meld together, 2 to 3 minutes. Set aside to cool. Refrigerate. Use as needed.

CHOCOLATE EGG CREAM

Steps:

• Pour milk and chocolate syrup into a glass. Stir until well combined. Slowly add seltzer and watch it foam.

CHERRY-CHOCOLATE EGG CREAM

Steps:

• In a large, liquid measuring cup, combine the cherry syrup, condensed milk, cocoa powder and salt. Whisk to combine. Divide the mixture into 2 pint-sized drinking glasses. Working with one glass at a time, add half of the milk and stir with a long spoon. Mix vigorously and assertively as you pour the seltzer in, stopping when you're an inch from the top the glass. Continue stirring until you have a nice layer of foam. Repeat with the second egg cream. Garnish with Candied Cherries on a skewer balanced on the glass and drink immediately.
• In a large, heavy-bottomed pot over medium heat, add the cherries, granulated sugar, brown sugar, salt, cardamom, orange juice and 3 cups water. Cook until the sugars are dissolved and the syrup comes to a light boil. Reduce the heat and simmer, uncovered and stirring occasionally, for 45 minutes to an hour, until the syrup is thick and the cherries are a deep red. Remove from the heat and cool completely. Remove the cardamom pods and discard.
• Add the almond extract to the mixture and stir to combine. Transfer the cherries, with syrup, to a large glass jar (or several small) and seal with an airtight lid. Store in the refrigerator for up to 1 year.

CLASSIC CHOCOLATE EGG CREAM

Steps:

• Pour the milk into a very cold 12-ounce glass. Slowly pour in the seltzer, then gently add the syrup. Using a long spoon, stir well and serve.

CHOCOLATE EASTER EGGS

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.

COCONUT CREAM EGGS

Steps:

• In a bowl, beat cream cheese and butter until smooth. Add sugar and coconut. Refrigerate for 1-1/2 hours or until easy to handle. Using hands dusted with confectioners' sugar, mold rounded tablespoonfuls of coconut mixture into egg shapes. Place on a waxed paper-lined baking sheet. Freeze for 2 hours or until slightly firm. , Melt chocolate chips and shortening. Remove eggs from the freezer a few at a time; dip into chocolate mixture until completely coated. Return to waxed paper; refrigerate until hardened. Store in the refrigerator.

CHOCOLATE COATED BUTTER CREAM EGGS

Steps:

• Using an electric hand mixer, mix together the cream cheese and butter until it becomes one creamy mixture. Add the vanilla and continue to mix until incorporated.
• Add the butter and cream cheese mixture to the sugar. Then knead together as if making dough. Once the mixture is combined, take pieces that are about the size of your palm and roll them into egg shapes. Place them on wax paper or parchment paper and then in the refrigerator until they are firm.
• Melt the chocolate and shortening in a small bowl set over a pot of warm water, making a "double boiler." Do not let the water boil because you don't want the chocolate to get too warm.
• Stir the chocolate constantly and scrape the sides of bowl.
• Remove the bowl from the pot once the chocolate is melted. Use a fork to dip the prepared butter cream "eggs" into the melted chocolate. Dip the whole egg in the chocolate and gently tap the fork on the side of the bowl to remove extra chocolate. Place the coated egg onto a wax paper-covered tray or cookie sheet. Place the tray in the refrigerator to chill 30 minutes, allowing the chocolate to harden.

COPYCAT CADBURY™ CHOCOLATE CREME EGGS

Steps:

• In medium bowl, beat honey, butter, powdered sugar, salt, vanilla and orange blossom water with electric mixer on low speed until combined, then on medium speed about 1 minute or until light and fluffy.
• Remove one-third of the dough (slightly less than 1 cup) to another bowl. Mix in yellow food color to look like color of egg yolk. Line cookie sheet with waxed or cooking parchment paper. Shape yellow mixture into 15 (1/2-teaspoon size) balls. Place in freezer 15 minutes. Meanwhile, shape white dough into 15 tablespoon-size balls.
• Remove yellow "yolks" from freezer. Place white ball in palm of your hand; gently flatten it a bit. Make an indent in center. Place yolk in center of white, then shape white around yolk into egg shape. If mixture gets too soft, put it back in freezer.
• Continue this process until eggs are complete. Return to freezer 15 minutes. Meanwhile, melt chocolate.
• Working with one egg at a time, remove egg from freezer, and insert toothpick. Dip egg into chocolate; carefully let excess chocolate drip off. Place on parchment-lined cookie sheet.
• Place eggs in refrigerator 10 minutes to set. Store in cool dry place up to one week.

CHOCOLATE EGG CREAM

Steps:

• Place cocoa in a small saucepan. Whisk in 1/3 cup hot water, then add corn syrup and sugar. Bring mixture to a boil over high heat. Remove chocolate syrup from heat and cool to room temperature.
• Divide 1/3 cup chocolate syrup between two serving glasses and mix in 1/2 cup milk in each. Top with seltzer, stir once, and serve immediately.