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 CREAM FILLED EASTER EGGS
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
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 EGGS
If you want to wow your family with extra special Easter eggs, this is the recipe for you! These are peanut butter and coconut cream eggs dipped in chocolate. They are both delicious and beautiful!
Provided by Joan Zaffary
Categories Desserts Candy Recipes Chocolate Candy Recipes
Time 3h10m
Yield 60
Number Of Ingredients 8
Steps:
- In a mixing bowl, combine sugar, margarine, cream cheese and vanilla extract. Divide the batter in half and place each half of the batter in a bowl on its own. Stir peanut butter into one of the bowls and coconut into the second.
- Using your hands, mold the dough into egg-shapes and arrange the forms on cookie sheets. Place the eggs in the freezer until frozen.
- Once the eggs have frozen, melt the chocolate and shortening in the top of a double-boiler. Dip the eggs into the chocolate until coated. Place the eggs on wax paper lined cookie sheets and return to the freezer to harden. After the chocolate has hardened the eggs can be kept in the refrigerator.
Nutrition Facts : Calories 226.2 calories, Carbohydrate 25.2 g, Cholesterol 4.1 mg, Fat 14.3 g, Fiber 2.2 g, Protein 2.7 g, SaturatedFat 8.1 g, Sodium 58.8 mg, Sugar 22 g
CHEESECAKE FILLED CHOCOLATE EASTER EGGS
These are beautiful when done. The cracked top with the "yolk" showing in the middle of the white. Inspirations include raspberricupcakes.com/2012/04/cheesecake-filled-chocolate-easter-eggs.html, http://onevanillabean.com/2012/04/08/white-chocolate-cheesecake-with-lemon-curd-in-chocolate-eggs/ and others.
Provided by Ambervim
Categories Dessert
Time 25m
Yield 8 eggs
Number Of Ingredients 9
Steps:
- Using a small serrated knife, carefully remove the tops of the chocolate eggs. Heating the knife under warm water will make this easier and neater. I like jagged edges.
- Place the eggs in the fridge to keep them chilled while you prepare the cheesecake filling, you can use egg cups or your fridge egg holder (Don't use a cardboard egg carton).
- Place the cream cheese, icing sugar, lemon juice and vanilla in a large mixing bowl and beat on high until the mixture is smooth and fluffy, about 3-4 minutes.
- Set aside and carefully whip the cream in a separate mixing bowl to stiff peaks.
- Using a whisk, gently combine the whipped cream into the cream cheese mixture until it is smooth.
- Carefully spoon or pipe the mixture into the prepared chocolate shells. Chill eggs for at least 30 minutes to allow it to set.
- Prepare the passionfruit sauce; strain passionfruit pulp to remove the seeds and place in a small saucepan with the apricot jam and butter.
- Gently heat on low, whisking until the butter melts and the mixture is smooth.
- Remove from the heat and allow to cool.
- Place in the fridge and chill until it thickens slightly.
- Using a very small spoon, carefully scoop out a hole in the centre of each cheesecake, about 1/2 inch deep and wide.
- Fill hole with some of the chilled passionfruit sauce and return the eggs to the fridge to chill again for at least 30 minutes.
- Remove eggs from the fridge about 10 minutes before serving.
- Time does not include chilling time.
Nutrition Facts : Calories 148.4, Fat 13, SaturatedFat 7.8, Cholesterol 43.7, Sodium 77, Carbohydrate 7.1, Fiber 0.2, Sugar 5.6, Protein 1.4
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