Homemade Easter Egg Recipes

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EASTER CHOCOLATE EGGS MADE WITH A MOLD



Easter Chocolate Eggs Made with a Mold image

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

18 ounces good-quality milk chocolate, chopped
egg-shaped plastic mold(s)
Calories449.4 calories
Carbohydrate49.9 g
Cholesterol19.3 mg
Fat24.9 g
Fiber2.9 g
Protein6.4 g
SaturatedFat13.7 g
Sodium66.4 mg
Sugar43.3 g

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.

HOMEMADE CHOCOLATE EASTER EGGS



Homemade Chocolate Easter Eggs image

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

2 packages (3.4 ounces each) cook-and-serve pudding mix
1/2 cup butter, melted
1/2 cup milk
5 to 6 cups confectioners' sugar
2 cups peanut butter
4 cups semisweet chocolate chips
2 teaspoons shortening
Assorted decorating icings and cake decorator candy flowers
Calories 988 calories
Fat57g fat (23g saturated fat)
Cholesterol26mg cholesterol
Sodium488mg sodium
Carbohydrate121g carbohydrate (105g sugars
Fiber7g fiber)
Protein16g protein.

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.

HOMEMADE EASTER EGGS



Homemade Easter eggs image

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

200g good-quality milk chocolate , about 36% cocoa solids
200g good-quality white chocolate
pink food colouring gel (optional)
100g plain chocolate , 70% cocoa solids (optional)
plastic Easter egg mould (made of two halves), either smooth or crackled (see tip)
wide artist's brush or clean pastry brush
kitchen thermometer that can read low temperatures
cotton or plastic gloves (from chemists)
a box , plus shredded paper or tissue to protect the egg (see tip)
Calories674 calories
Fat42 grams fat
SaturatedFat24 grams saturated fat
Carbohydrate64 grams carbohydrates
Sugar60 grams sugar
Fiber2 grams fiber
Protein10 grams protein
Sodium0.2 milligram of sodium

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.

EASTER EGGS



Easter Eggs image

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

2 pounds confectioners' sugar
¼ pound margarine, softened
1 (8 ounce) package cream cheese
2 teaspoons vanilla extract
12 ounces peanut butter
1 pound flaked coconut
4 cups semisweet chocolate chips
2 tablespoons shortening
Calories226.2 calories
Carbohydrate25.2 g
Cholesterol4.1 mg
Fat14.3 g
Fiber2.2 g
Protein2.7 g
SaturatedFat8.1 g
Sodium58.8 mg
Sugar22 g

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.

HOMEMADE EASTER EGGS



Homemade Easter Eggs image

Creamy and smooth, these homemade Easter candies are delicious! I'm not sure which I liked more, the coconut or peanut butter... I kept tasting both trying to decide. They'd be a cute addition to any Easter basket. Or, place a few in a cellophane bag and you have a lovely place card for your Easter meal.

Provided by Irene Marie Monks Kazan

Categories     Chocolate

Time 1h

Number Of Ingredients 9

1/2 stick butter, room temperature
4 oz cream cheese, room temperature
1 tsp vanilla
1 lb powdered sugar
1 bag(s) coconut, 14 oz.
3/4 c peanut butter
1 bag(s) semi-sweet baking chips, 12 oz.
2 Tbsp Crisco or butter
nonpareils for decoration

Steps:

  • 1. Mix together butter, cream cheese, and vanilla well.
  • 2. Add the box of powdered sugar mix well. Split in half.
  • 3. In one half, add the bag of coconut and beat well. In the other half, add the peanut butter beat until combined well.
  • 4. Shape into easter eggs and freeze for half an hour on wax paper on cookie sheet.
  • 5. Melt your semi-sweet morsels in the microwave in 30-second intervals with the butter or Crisco till hot; about 2 minutes.
  • 6. Take out a small batch and dip into chocolate. I shake them to get off excess chocolate and place them back onto wax paper. I put colored nonpareils on the coconut, so we can tell them apart. Put in fridge for about 30 minutes then put into airtight containers. Separate the layers with wax paper. ENJOY, they are sooo good.

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