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.
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 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
WORLD'S BEST CHOCOLATE EASTER EGGS
This sounds like a fun recipe: I'm posting it for anyone to try; I personally haven't made these and since I'm not a big chocolate person, I probably won't. But I'd like to hear from anyone who does try this recipe; I hope it makes Easter special for someone! Obviously I'm going to guesstimate prep and cook times; time includes candies sitting overnight.
Provided by EdsGirlAngie
Categories Candy
Time P1DT1h40m
Yield 16 candies
Number Of Ingredients 7
Steps:
- Beat butter, salt and vanilla extract until fluffy.
- Add milk; beat in sugar.
- Blend until stiff.
- Dust with brown sugar.
- Knead until smooth and set aside just over 2/3 of mixture.
- To the remaining mixture, add yellow food coloring and blend thoroughly.
- Divide yellow and white into 16 pieces.
- Shape yellow mixture into balls, then mold white mixture around yellow to form an egg shape.
- Dry at room temperature on paper towels for 24 hours.
- Melt chocolate slowly in double boiler or microwave until smooth.
- Dip"eggs" into chocolate and cool at room temperature.
- Refrigerate after cooling.
Nutrition Facts : Calories 307.3, Fat 28, SaturatedFat 17.5, Cholesterol 36.9, Sodium 422.8, Carbohydrate 18.9, Fiber 4.7, Sugar 10.7, Protein 5.3
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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