CHOCOLATE COVERED EASTER EGGS
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
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 EASTER EGGS
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
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.
CANDY-FILLED CHOCOLATE EASTER EGG
Piñatas aren't just for birthdays. This Easter-inspired treat breaks open with a whack and will have everyone diving for the candy that pours out.
Provided by Food Network Kitchen
Categories dessert
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 3
Steps:
- Using a 2-pound plastic Easter egg chocolate candy mold as a guide, cut the cake to fit inside the base of the mold; set aside (discard the extra cake). Refrigerate the mold to chill, about 15 minutes.
- Put half the milk chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring after each, until melted, about 3 minutes. Add the remaining chocolate and continue to stir until smooth; this will result in a tempered chocolate that will set hard. Transfer 3/4 cup of the chocolate to a small bowl; set aside.
- Swirl half the remaining chocolate inside the mold to coat completely. Refrigerate until set, about 15 minutes. Repeat with the other half of the chocolate, swirling to create a thick layer; refrigerate for 15 minutes.
- Fill the egg with the candy. Top with the cake cutout and press down firmly so the cake is flush with the mold (trim away any extra cake with a serrated knife).
- Microwave the reserved chocolate to remelt if needed, then measure out 1/2 cup. Spread the chocolate over the cake with a spatula to cover completely. Refrigerate until set, at least 30 minutes.
- Invert the egg onto a serving platter or cake stand; remove the mold. Microwave the remaining chocolate to remelt if needed, then transfer to a piping bag with a small round tip. Use the chocolate to attach candies to the outside of the egg. Chill until ready to serve.
- Serve the egg with a big spoon or meat mallet and encourage guests to crack it open and watch the candy pour out.
EASTER CHOCOLATE EGGS MADE WITH A MOLD
This recipe explains how to make chocolate Easter eggs with a mold. You can make 1 giant easter egg or a number of smaller eggs, depending on your egg mold size(s). You can fill the egg with candy, chocolates, or small toys.
Provided by liz
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 1h5m
Yield 6
Number Of Ingredients 2
Steps:
- Place 3/4 of the milk chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted and has a temperature of 113 degrees F (46 degrees C), about 5 minutes. Remove from heat.
- Stir in the remaining 1/4 of the milk chocolate. Stir well until smooth and chocolate has a temperature of 86 degrees F (30 degrees C).
- Spread 1 layer of chocolate evenly in the Easter egg mold halves using a pastry brush and refrigerate for 10 minutes. Remove from the refrigerator and add another layer of chocolate to each egg half. Chill for 10 minutes. Brush a third time with chocolate and chill for a final 10 minutes.
- Unmold egg halves carefully and trim the edges with a sharp knife. Brush the edges with a little melted chocolate, then carefully bring two halves together to form a single egg. Set back in the mold carefully and chill until set, 10 to 15 minutes.
Nutrition Facts : Calories 449.4 calories, Carbohydrate 49.9 g, Cholesterol 19.3 mg, Fat 24.9 g, Fiber 2.9 g, Protein 6.4 g, SaturatedFat 13.7 g, Sodium 66.4 mg, Sugar 43.3 g
HOMEMADE CHOCOLATE EASTER EGGS
This recipe is over 35 years old. My home economics teacher in high school had us make the eggs as a class project-and the candies have been a big hit ever since.-Julie Warren, Conyers, Georgia
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 10 eggs.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the pudding mixes, butter and milk. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in sugar and peanut butter. Cool slightly. , Shape 1/2 cupfuls into egg shapes. Place on a waxed paper-lined baking sheet; refrigerate until set., In a microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth. Dip eggs in chocolate; allow excess to drip off. Return eggs to waxed paper to set. Decorate with icings and candies as desired. Store in an airtight container.
Nutrition Facts : Calories 988 calories, Fat 57g fat (23g saturated fat), Cholesterol 26mg cholesterol, Sodium 488mg sodium, Carbohydrate 121g carbohydrate (105g sugars, Fiber 7g fiber), Protein 16g protein.
CHOCOLATE BANANA CAKE
Make and share this Chocolate Banana Cake recipe from Food.com.
Provided by Debbb
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Cream margarine with sugar and eggs.
- Mix in banana and vanilla.
- Mix flour with remaining dry ingredients.
- Add flour mixture to margarine mixture in 3 parts, alternately with sour milk.
- Begin and end with flour.
- Spread in 2 greased 8" cake pans.
- Bake in oven about 40 minutes.
- When cool, frost generously with chocolate butter frosting.
Nutrition Facts : Calories 346.5, Fat 13.4, SaturatedFat 3, Cholesterol 32.5, Sodium 447.9, Carbohydrate 52.7, Fiber 2, Sugar 31.9, Protein 5
EGG-FREE DOUBLE CHOCOLATE BANANA MUFFINS
I am always looking to use up the brown bananas on my counter. My usual go-to was banana nut bread, but when my youngest developed an egg allergy I had to come up with something different. Since bananas and chocolate are so good together I decided to make these muffins. You would never be able to tell they are egg-free. -Danielle Siero, Farmington, Michigan
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, whisk the first 5 ingredients. In another bowl, whisk the bananas, yogurt, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in chocolate chips. , Fill 12 greased or foil-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool 5 minutes before removing from pan to a wire rack. If desired, dust with baking cocoa. Serve warm.
Nutrition Facts : Calories 246 calories, Fat 10g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 99mg sodium, Carbohydrate 38g carbohydrate (21g sugars, Fiber 2g fiber), Protein 3g protein.
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