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.
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
CHOCOLATE EASTER EGGS WITH 6 FLAVORED CENTERS
This is an old recipe of mine. I'm not sure where I got it from. I changed the fillings in them. This is one recipe made 4 ways. It can be made even 5 or 6 ways. Each egg has it's own flavor. Peanut Butter, Coconut Almond, Chocolate chip,mint Orange with Orange zest. You may also make cherry,or any other flavor by adding...
Provided by Nor Mac
Categories Other Desserts
Time 30m
Number Of Ingredients 16
Steps:
- 1. In a large bowl. Mix on low speed softened butter, cream cheese and vanilla until smooth.
- 2. Beat in powdered sugar a little at a time. When all is combined and smooth. Divide the dough in to 4 or 5 individual bowls. It depends on how many flavors you are making.
- 3. To each bowl add your additions. Peanut butter to 1, coconut,and almonds to 2nd. Extract to 3rd,and mini flavored chips to 4th. If you have 5. Add your fruit like Maraschino cherries, Chopped nuts,apricots to the 5th bowl. Make 4 bowls,3 bowls by dividing dough equally. Choose your flavors. :)
- 4. With your hand knead in the additions to each bowl of dough. The peanut butter and the flavored extract bowls of dough will be slightly more sticky than the others. Put the peanut butter and extract dough in the fridge to chill a bit. It will be easier to handle later.
- 5. parchment paper,or wax paper line a large sheet pan.mold your dough in to egg shapes or balls,and refrigerate until ready to dip them.
- 6. In a stainless steel bowl over boiling water,or double boiler. Mix the chocolate chips,and the shortening,or wax. Stir until melted and combined well.
- 7. Dip each egg in the chocolate with a spoon. Let chocolate drip over bowl,and place on to parchment paper. Sprinkle right away with different colored sprinkles or candy toppings and melted chips optional.
- 8. refrigerate to set chocolate and serve. Keep loosely covered in fridge until ready to serve.
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.
CHOCOLATE EASTER EGGS
For the Kids on Easter Sunday, or let them help you make them for Easter. Fun !! and delicious!! Cook time is chill time.
Provided by Derf2440
Categories Candy
Time 4h30m
Yield 30 chocolate eggs
Number Of Ingredients 9
Steps:
- Cream butter and salt until fluffy.
- Gradually beat in Eaglebrand, vanilla and food coloring.
- Slowly beat in icing sugar until well blended.
- Knead with hands until mixture is smooth and pliable.
- Form mixture into eggs.
- Place onto waxed paper lined tray.
- Cover and chill for 4 hours or until firm.
- Resting each egg on a fork, dip into melted chocolate, letting excess coating drip off.
- Place back on tray, let stand until firm.
- Decorate with sprinkles while still moist, or let chocolate stand until firm and decorate with colored icings.
- Store covered at room temperature or in the refrigerator.
Nutrition Facts : Calories 309.8, Fat 11, SaturatedFat 6.7, Cholesterol 12.5, Sodium 123.9, Carbohydrate 55.4, Fiber 1.3, Sugar 52.6, Protein 2
HOMEMADE EASTER EGGS
Make your own beautiful homemade chocolate Easter eggs, using milk, white and plain chocolate, with our ultimate step-by-step guide
Provided by Jane Hornby
Categories Afternoon tea, Dessert, Snack, Treat
Time 55m
Yield Makes 1 x 14cm, 2 x 10cm or 4 x 8cm eggs
Number Of Ingredients 9
Steps:
- Wash each half of your Easter egg mould with hot soapy water and a soft sponge, then dry carefully. Using a ball of cotton wool, buff the inside of the mould. The better the shine on the mould, the better the finish on the chocolate.
- Melt then temper the white chocolate for the brush strokes (see tip).
- Colour half the melted white chocolate with a little of the gel if you want, then brush graphic stripes of chocolate onto the moulds. Let each colour set before you add the next (setting is really speedy if you've achieved good temper). Go over some stripes twice, to make the colours pop out. Repeat the melting and tempering process with the dark chocolate, if you like.
- Line a baking sheet with parchment. Melt and temper the milk chocolate. Half-fill one mould with the chocolate, then tip it this way and that to completely cover the mould.
- Pour the excess back into the chocolate bowl, and scrape a palette knife across the mould to clean it up. Repeat with the other half of the egg. Set the moulds, flat-side down, on the lined sheet. Transfer to the fridge and leave to set for about 10 mins.
- When the chocolate is solid, flex the moulds to gently release. Take your time - you will see the air slowly creepy its way between the plastic and the shiny, hard chocolate. Heat oven to 180C/160C fan/gas 4.
- Heat a baking sheet in the oven until warm. Put the gloves on (prevents fingerprints) and pick up one side of the egg. Any messy edges can be melted flat by holding them against the tray. Next, carefully rub the flat edge of the egg on the tray to melt it a little.
- Repeat with the second side. If you're struggling to pick up the egg from the tray, use your palette knife to help.
- Hold the melted edges of the egg together for a few moments until they stick. Wipe away any excess, then leave the egg to set in the fridge for a few mins. The egg is now ready to give or wrap up for Easter. Store in a cool place away from fluctuating temperatures.
Nutrition Facts : Calories 674 calories, Fat 42 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 60 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.2 milligram of sodium
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HOW TO MAKE CHOCOLATE EGGS - ALLRECIPES
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- Melt the chocolate. Melt 3/4 of the chocolate in a double boiler or in the microwave. If using chocolate bars, chop the chocolate first to make melting easier.
- Temper the chocolate. Using a candy thermometer, remove the chocolate from the heat once it reaches 118 degrees F for dark chocolate or 113 degrees F for milk chocolate.
- Brush and chill. Once your chocolate is tempered, it's time to get brushing! Using a pastry brush, paint egg molds with chocolate until fully and evenly covered.
- Unmold and trim. Carefully unmold your eggs after chilling. Take a sharp knife and clean up the edges, gently scraping away any stray bits of chocolate.
- Brush edges with chocolate. Using leftover melted chocolate, brush the edges with melted chocolate to act as glue, sealing both halves together.
- Seal and set. Bring the two halves together and gently press to seal. Carefully set back in the mold and chill for 10 to 15 minutes, or until set.
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