Chocolate Easter Eggs With 6 Flavored Centers 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 EASTER EGGS WITH 6 FLAVORED CENTERS



Chocolate Easter Eggs with 6 flavored centers image

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

8 3/4 c powdered sugar ( you'll need a little more than 2 pounds.)
1 stick butter
1 tsp vanilla
1 8 ounce package of cream cheese
ADD INS TO FILLING CHOOSE
IF YOU ARE MAKING 6 FILLINGS. REDUCE 1 CUP MEASURMENTS FOR ADD INS TO 3/4 CUP. IF MAKING 8 FILLINGS. REDUCE TO 1/2 CUP. THE RECIPE IS FOR 4 FILLINGS. REDUCE ACCORDING)
1 c peanut butter ( if you are making 6 fillings. reduce peanut butter to 3/4 cup. 1/2 cup for 8 fillings etc.)
1 c mini chocolate chips,or any flavored chip ( 6 fillings. reduce to 3/4 cup. 8 fillings reduce to 1/2 cup chips)
1 c flaked coconut with 1/2 cup chopped almonds( 6 fillings reduce coconut to 3/4 cup)
2 tsp orange extract mixed with 2 tsp orange zest
2-3 tsp flavored extract (mint,orange,cherry etc your choice)
1 c chopped maraschino cherries,or chopped dried fruit optional
CHOCOLATE FOR DIPPING
2 c semi sweet or dark chocolate chips
1 Tbsp shortening,or 1/4 block of parafan wax
NOTE: THE SMALLER YOU MAKE THE EGGS. THE MORE CHOCOLATE YOU WILL NEED FOR DIPPING. IF YOU MAKE THEM BITE SIZE. YOU WILL NEED AN EXTRA CUP OF CHOCOLATE CHIPS FOR DIPPING.

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.

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Top Asked Questions

What is the secret ingredient in chocolate Easter eggs?
Make these seven-ingredient chocolate eggs without a mold and without an oven—perfect for those unseasonably warm spring days! The secret ingredient: one tablespoon of rum. "If you want to 'wow' your family with extra special Easter eggs, this is the recipe for you," according to recipe creator Joan Zaffary.
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 make hard candy eggs with chocolate?
Directions. 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. Rich, tasty, easy to make!
What kind of candy do you like to eat at Easter?
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.

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