Chocolate Covered Easter Eggs

    (106)
    2 hours 30 min

    This is a great recipe that you can add different ingredients to that will make 4 different kinds of eggs...all yummy. I always get loads of compliments when I make these.


    100 people made this

    Ingredients
    Serves: 48 

    • 125g butter, softened
    • 1 teaspoon vanilla extract
    • 1 (200g) tub cream cheese, softened
    • 1kg icing sugar
    • 250g creamy peanut butter (optional)
    • 75g desiccated coconut (optional)
    • 85g cocoa powder (optional)
    • 325g plain chocolate pieces
    • 2 tablespoons vegetable oil (optional)

    Method
    Prep:30min  ›  Extra time:2hr  ›  Ready in:2hr30min 

    1. In a large bowl, mix together the butter, vanilla and cream cheese. Stir in icing sugar to make a workable dough. For best results, use your hands for mixing.
    2. 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 greaseproof paper lined baking tray. Refrigerate until hard, at least an hour.
    3. Melt chocolate pieces 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 some of the oil until it thins. Dip the chilled eggs in chocolate, and return to the greaseproof paper lined tray to set. Refrigerate for 1/2 hour to harden.
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    Reviews & ratings
    Average global rating:
    (106)

    Reviews in English (87)

    by
    103

    This was an incredible recipe! I only separated it into thirds because I'm not a big chocolate (center) fan and from what others' reviews on it were. And, instead of forming them into egg shapes, I cheated and bought a silicone cupcake pan and just coated the insides with chocolate up the rim. Then I set them in the freezer until hardened (about 5 minutes), filled up the molds with the filling about 7/8 full and sealed them in with melted chocolate. I gave them to some family and neighbors and they thought they were store bought! PERFECT!!! Next time I'll get some white chocolate and color it with Easter colors and hand paint the designs on them. I did one batch with 1 1/2 tsp. of peppermint extract and it tasted just like a peppermint patty, only better! The peanut butter ones were the favorite of everyone (because my family is peanut butter lovers. I did have a problem with the first batch of peanut butter being a little to dry, so the next batch I just added a Tablespoon at a time of milk and it made them perfect! And the third batch I did with maraschino cherries chopped up and a little cherry extract. Those were the favorites of everyone that I had to stash some for myself and the husband! They were superb! Thank you kindly for such a fantastic recipe! My kids have LOVED helping me make these, not to mention they gobble them down before they even hit the fridge!  -  31 Mar 2009  (Review from Allrecipes US | Canada)

    by
    93

    These are good & I like the idea that you get many kinds out of one batch. I thought the peanut butter ones lacked that peanut butter flavor, but it may be just me. Next time I'll play around with some other flavors which is really the best part of this recipe. There are so many differnt combinations you could do. Will definitely make again. I did use a dipping chocolate over the chocolate chips though--works better and you don't have to worry about tempering the chocolate & it maybe getting bloom. A mini crockpot works great for this--put chocolate in, let it sit stirring every so often so it doesn't burn on sides, when almost melted unplug it & the chocolate will finish melting & stay melted for a long time. I made smaller eggs so that they were easier to dip-if prefer larger eggs then you'll have to use two forks. I used different colored chocolates to decorate the outside like an Easter egg & to tell them apart. Also used different chocolates to dip-did chocolate egg in white chocolate, did peanut butter in dark chocolate & cream in dark chocolate. I didn't do the coconut because I was also serving macaroons so was worried about having too much.  -  12 Apr 2006  (Review from Allrecipes US | Canada)

    by
    63

    I use melted Merckens chocolate discs, not chips and vegetable oil (the best tasting chocolate for these in my book are the Mercken's discs). Also, I noted that you should refrigerate for a short while so the candies are easier to roll and dip. These steps might help make these a favorite for you.  -  07 Mar 2007  (Review from Allrecipes US | Canada)

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