Homemade Chocolate Surprise Easter Eggs Recipes

HOMEMADE CHOCOLATE EASTER EGGS

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.

CHOCOLATE COVERED EASTER EGGS

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.

HOMEMADE CHOCOLATE SURPRISE EASTER EGGS

Steps:

• Melt colored melts in a heat-proof bowl (or separate bowls, if using multiple colors) according to package instructions until completely melted and smooth. Consistency should be loose but spreadable; if too thick, stir in shortening, 1/4 teaspoon at a time, until proper consistency is reached.
• Using a food-safe paintbrush, brush insides of clean, dry 2-inch or 4-inch egg molds with light-handed, wide brushstrokes of colored melt. Refrigerate 5 minutes, or let set in a cool place about 30 minutes.
• Melt cocoa melts in a heatproof bowl according to package instructions until completely melted and smooth. Let cool until warm and pourable but no longer hot to the touch (if too hot, it will melt the brushstroke design). Working one at a time, pour 1 to 2 tablespoons cocoa melt (depending on size of mold) into each mold, over colored brushstrokes. Use a clean food-safe brush to gently brush chocolate into an even layer over bottom and up sides of each egg until completely covered, taking extra care when brushing over colored brushstrokes. Let set, then repeat 2 to 3 more times, until you have a nice, thick layer. (This will make the eggs sturdier and keep them from breaking during assembly.)
• Scrape edges of molds with a sharp paring knife to create clean edges; reserve any remaining chocolate to remelt for assembly. Refrigerate 5 to 10 minutes (to set and make easier to remove).
• Meanwhile, reheat reserved chocolate until smooth and brushable. Gently pop each egg half out of its mold, then fill one half with candies and brush edges with reserved chocolate. Press second egg half at seam until connected. Repeat with remaining eggs. Scrape seams of eggs with paring knife again to create a smooth oval. Handle with care and store in a cool, dry place up to 1 week.

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.