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- Dish type
- Chocolate desserts
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.
101 people made this
- 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)
MethodPrep:30min ›Extra time:2hr › Ready in:2hr30min
- 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.
- 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.
- 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.
Reviews & ratingsAverage global rating:(107)
Reviews in English (88)
by Stacy Child
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
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
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
Peanut Butter Eggs – Make your own Reese’s Peanut Butter Easter Eggs!
Peanut Butter eggs like those from Reese’s are easier to make than you might think. This Chocolate Peanut Butter Easter Eggs recipe only takes 15 minutes of hands on time and about 40 minutes of chilling time until ready to serve. These can even be made the night before to add to the kid’s Easter baskets the next morning!
- 4 ounces cream cheese, softened
- 4 tablespoons (½ stick) unsalted butter, softened
- 1 7 oz. bag sweetened flaked coconut (about 3⅓ cups)
- ½ teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
- 1 pound confectioners&rsquo sugar (about 3¾ cups)
- 4 (4-oz.) 60% cacao chocolate bars, chopped
- 1 (12-oz.) pkg. white chocolate chips
Beat cream cheese and butter in bowl of a stand mixer fitted with paddle attachment on high speed until light and fluffy, about 5 minutes. Reduce speed to low add coconut, vanilla, and salt, beating until incorporated. Gradually add powdered sugar, beating until incorporated. Turn coconut mixture out onto a sheet of parchment paper. Shape into a 1-inch-thick 7- x 6-inch rectangle. Refrigerate until firm, about 2 hours.
Cut rectangle into 36 pieces. With clean hands, roll each piece into a ball flatten each slightly to create an oval-egg shape. Freeze until ready to use.
Place half the chocolate in a heatproof bowl set over a saucepan of gently simmering water. Remove from heat once melted, and stir in remaining chocolate, in batches, until melted. (Place pan back over simmering water to melt the chocolate, if needed.) Stir until a candy thermometer reaches 89°F. Dip coconut cream eggs into melted chocolate. Place on a parchment paper-lined baking sheet, and let stand until chocolate is firm, about 10 minutes.
Melt white chocolate in a microwavable bowl on HIGH until completely melted, about 90 seconds, stirring at 30 second intervals. Drizzle melted white chocolate over eggs. Refrigerate until chocolate is set, about 10 minutes.
How to make these coconut cream eggs
To make this delicious old fashioned coconut easter eggs, you’ll need the following ingredients:
Ingredients to make chocolate eggs
How to make these homemade Easter Eggs
Place the butter, vanilla, salt and ½ cup of the confectioners’ sugar in a large bowl. Turn the mixer on to a medium setting and cream the ingredients.
Alternate the milk and the rest of the confectioners’ sugar and beat after each addition. Continue beating the mixture until it is smooth.
Add the coconut to the mix and blend it in. Press the mixture into the silicone shaped egg mold. If you do not have a mold, you can shape the eggs by hand.
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Place the shaped eggs on a wax paper covered cookie sheet and refrigerate overnight.
The next day, separate the pink, blue and green candy melts into separate dishes.
Microwave one color of candy melts according to the package directions until they are melted. Do not melt them all at once.
Pick up the silicone mold and carefully paint the outlines with one color of candy melts. The paint needs to be fairly thick or it will potentially crack before you are ready to finish the chocolate egg covering.
Repeat step 9 with the next color of candy melts.
Repeat steps 9 and 10 with the last color of candy melts.
Don’t forget these steps to finish out your easter egg recipes!
Now place the mold on a cookie sheet and refrigerate the mold for five minutes.
Before you remove the mold from the refrigerator, go ahead and melt the dark cocoa candy melts.
Now remove the mold from the refrigerator and place a spoonful of the melted dark cocoa candy melts in the bottom of one of the eggs.
Use the paintbrush to spread the candy melts all over the bottom and sides of the eggs making sure to cover the colored chocolate as well.
Now place the mold back on the cookie sheet and refrigerate for 20 minutes. When the timer goes off, remove the mold from the refrigerator and place a second wax paper or silicone mat covered cookie set on top of the mold.
Now flip the mold over making sure the cookie sheet remains on top of the mold.
Gently lift the edges of the silicone mold back to the chocolate egg shell is released without breaking.
Look each egg over and if you see any bare spots, melt the dark cocoa again and touch the egg up using the paint brush.
Now turn the eggs so the empty side is facing upward. Remove the coconut cream eggs from the refrigerator.
Crumble one coconut cream egg at a time and fill the chocolate covered eggshell with the crumbly mixture. Press it down lightly.
Once all the chocolate covered egg shells are filled, press the filling down one last time to make sure it is snug in the eggshell.
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Now melt more of the dark cocoa candy melts in the microwave.
Spoon some of the dark cocoa candy melts on the top of the coconut filling and use the spoon or an icing spatula to smooth the candy melts out. You might need more than one spoonful to completely cover the backs.
Repeat steps until all the backs of the eggs are covered with chocolate.
Place the eggs in the refrigerator for 20 minutes to allow the chocolate to fully harden.
Remove the eggs one last time to look at them to make sure there are not any areas that are not covered in chocolate. If there are, use the paintbrush and some freshly melted candy melts to touch those areas up. ( To create the texture on the colored parts of the eggs, paint over them freehand using the appropriate colored chocolate melts.)
Now refrigerate the eggs for another 20 minutes.
Once you are done with the first set of eggs, you can either repeat these steps and continue to make more decorated chocolate covered eggs or you can follow the steps above and decorate them however you would like!
Reese’s Chocolate Peanut Butter Egg Recipe
This chocolate peanut butter egg recipe is super easy and delicious! My husband is a big fan of Reese’s Peanut Butter Cups, so these homemade Reese’s eggs are one of his favorite Easter treats.
This is one of my favorite Easter treats because of how easy it is. It only takes a few minutes to whip up the ingredients. Then it is just a matter of filling the mold and letting the eggs set in the refrigerator or freezer. So easy and quick!
Ingredients for Peanut Butter Easter Eggs
Only five ingredients are needed for these peanut butter Easter eggs (scroll down for exact measurements and a printable recipe sheet):
- Creamy peanut butter (I use a natural variety of creamy peanut butter, but it is still sweetened.)
- Powdered sugar
- Brown sugar
- Chocolate chips (My favorite milk chocolate chips are Guittard brand, but I suppose you could use any brand you prefer. If you haven’t tried Guittard, I highly recommend giving it a try!)
These Easter egg treats are especially easy when you have a silicone mold to use. This Wilton Silicone Petite Easter Egg Mold works great for me!
How to Make the Peanut Butter Easter Eggs
- Use a spoon to scoop some of the chocolate into each egg cavity
- Spread it up the sides a bit and make sure the entire bottom area is covered
- Shape some of the peanut butter mixture into elongated discs that will fit right in the middle of each egg.
- Use the spoon again to gently spread more chocolate over the top.
Once you get the hang of it, you’ll be able to fill your mold pretty quick! Once you fill your mold, carefully place it on a flat surface in the refrigerator to let the chocolate set and harden. Or put it in the freezer to speed things up!
Easter egg mold, I end up with just enough chocolate, but a bit of the peanut butter mixture leftover. Your results may vary depending on the mold you use.
The silicone molds are oven, freezer, microwave, and dishwasher safe! Works awesome for this chocolate peanut butter recipe, making crayons, Jell-O and more!
- 1 Pillsbury® refrigerated pie crust, softened as directed on box
- 3 (1 ounce) squares Hershey®'s unsweetened chocolate, cut into pieces
- 1 cup LAND O LAKES® butter, softened (do not use margarine)
- 1 cup sugar
- ½ teaspoon vanilla
- 4 large eggs pasteurized eggs or equivalent fat-free cholesterol-free egg product
- ½ cup sweetened whipped cream
- ½ tablespoon Chocolate curls
Heat oven to 450 degrees F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
In 1-quart saucepan, melt chocolate over low heat cool. In small bowl with electric mixer, beat butter on medium speed until fluffy. Gradually beat in sugar until light and fluffy. Beat in cooled chocolate and vanilla until well blended.
Add eggs 1 at a time, beating on high speed 2 minutes after each addition beat until mixture is smooth and fluffy. Pour into cooled baked shell. Refrigerate at least 2 hours before serving. Garnish with whipped cream and chocolate curls. Store in refrigerator.
Line baking sheet or large plate with parchment paper. In heatproof bowl over pan of barely simmering water, melt half of chocolate, stirring occasionally. Remove from heat and stir in remaining chocolate until chocolate is completely melted and smooth.
Stir in coconut until completely combined. Drop rounded tablespoons of mixture onto prepared pan, keeping shape as round as possible, and spacing 2 inches apart. Using back of 1/2 teaspoon, gently press into center of each mound to create a slight crater. Gently press 3 or 4 jellybeans into center and chill until set, about 15 minutes.
Chocolate Fruit and Nut Easter Egg Candy Recipe
Chocolate Fruit and Nut Easter Egg Candy is so delicious and so rich! Why spend money on stale Easter candy when you can very easily make your own candy with this outstanding. Easter time is a great time to make your own special candy treats. So, surprise your family and friends with this delicious homemade fruit-filled Chocolate Fruit and Nut Easter Egg Candy. You could substitute any candied fruit of your choice for the cherries. I, personally, just like the cherries!
I know that there are many Easter treats that you can purchase, but instead help out the Easter bunny and fill the baskets with these delicious homemade sweets. Try these, you will absolutely LOVE THEM!
- 1/4 cup butter, room temperature
- 4 ounces cream cheese (light or regular), room temperature
- 1/4 teaspoon pure vanilla extract
- 4 1/2 cups powdered sugar (confectioners' sugar)
- 1/4 cup (4 ounces) Maraschino Cherries, drained well and finely chopped
- 1/2 cup pecans or walnuts, finely chopped
- 1/2 cup coconut, shredded
- 1 (12-ounce) package semisweet chocolate chips*
In the bowl of your electric mixer, combine the butter, cream cheese, and vanilla extract until well mixed. Gradually beat in the powdered sugar.
Either stir in or use your bread kneading blade of your electric mixer to add the chopped cherries, pecans, and coconut. Knead the mixture until it is well blended. It should be easy to handle and shape, and not very sticky. If needed add additional powdered sugar.
Use the palms of your hand to roll small amounts of the candy into an egg shape. The amount of candy you use depends on the size and number of candy eggs that you want to make. Use additional powdered sugar to prevent the dough from sticking to your hands. If the mixture gets too soft to mold easily, put it in the refrigerator for a few minutes.
Place the candy egg shapes on a wax paper. Refrigerator for several hours or overnight.
Melt the chocolate chips in a microwave oven or in a double boiler.
Double Boiler: In the top of a double boiler over hot water, not boiling water (do not let the bottom of the bowl touch the water ), melt chocolate stirring until smooth. Be careful boiling water may cause steam droplets to get into chocolate which can result in "seizing," when the chocolate becomes stiff and grainy. If you donot have a double boiler you can improvise one by placing a glass or stainless steel bowl over a pot of simmering water. Once the chocolate has melted, I turn the heat to low and leave on the burner while dipping. This keeps the chocolate from setting up to soon.
Remove the prepared candy eggs from your refrigerator.
Dip each candy egg in the melted chocolate to coat, then lay on either wax paper and allow the chocolate to harden. TIP: Using a toothpick to hold the balls, dip each ball into chocolate mixture to coat place onto wax paper to harden. If the candy eggs start getting too soft to cover with chocolate, place them back in the refrigerator for a few minutes before proceeding.
If desired, you may decorate your chocolate eggs with pastel colored sprinkles found in the cake/decorating section at the grocery store.
Makes approximately 48 small Chocolate Easter Egg Candies.
* Use a good-quality chocolate chips. The taste and quality of your can is dependent on the quality of chocolate you start with.
Using an electric hand mixer, mix together the cream cheese and butter. After the cream cheese and butter become one creamy mixture add in the vanilla. Continue to mix until incorporated.
Add the butter and cream cheese mixture to the sugar. Then knead together as if making dough. Once the mixture is combined take pieces that are about the size of your palm, and roll them into egg shapes. Place them on wax or parchment paper. Place them in the refrigerator until they are firm.
coating the eggs
Melt the chocolate and crisco in a small bowl set over a pot of warm water, making a “double broiler.” do not let the water boil, because you don’t want the chocolate to get too warm. Stir the chocolate constantly while melting along with cleaning the sides of bowl.
Remove the bowl from the pot once the chocolate is melted. Use a fork to dip the already prepared butter cream eggs. Dip the whole “egg” in the chocolate covering completely, and gently tap the fork on the side of the bowl to remove extra chocolate. Place the candy onto a wax paper covered tray or cookie sheet. Place the tray in the refrigerator to chill to allow the chocolate to harden.
4-Ingredient Easter Egg Oreo Truffles
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Hee hee — look what I made!
Actually look what we made! My designer friend, Meg, was the one who dreamed up the idea for these cute little truffles when she was in town visiting for a few days last week. I told her that I was long overdue for some sort of cutesy recipe on the blog. And being the fab designer that she is, she dreamed up a cutesy idea for Easter that turned out to be a little hip and classy-looking too. Because, you know, that’s how designers roll. )
But I’m so excited to share with you how to make these adorable Easter Egg Oreo Truffles! As the title points out, they only require 4 ingredients. And the base truffle recipe couldn’t be easier. The hardest part is just figuring how how to decorate them!
We actually couldn’t decide whether to go the classy brown/white route with regular chocolate Oreos, or make a white/pastel batch with golden Oreos. So of course, we did both. And I got a little photo-happy, so I’ll be sharing the more colorful batch in a post tomorrow. But for anyone who loves Oreos and decorating Easter Eggs, this is one recipe you’ve gotta try. Here’s the how-to!
Actually, let me introduce you first to my friend, Meg. The web knows her now as the blogger and designer behind the site Bringing Design Home, where she shares all about transitioning from life as a city girl to living in a farmhouse with her husband in rural Oklahoma. (Sound like another blogger you might know??)
But I actually met her on a prom night wayyy back in the year 2000, when my cute date took me to an after party at his “cool friend” Meg’s house. Fourteen years of friendship later, I can confirm that this girl is in fact pretty darn cool. She’s amazingly talented and creative, she has a mega-heart for people, she’s a strong mama of an 18-month-old (with another one on the way!), and she’s one of those friends I fully expect to be in my life 14 years from now, and 14 years after that, and on and on.
You might say, she’s a good egg. )
Speaking of which (like that transition?) — check out our eggs.
They are seriously too cute for you not to make this Easter. Here’s the simple tutorial.
First, we begin with the rockstar ingredient of the recipe — Oreo’s.
Pop those babies in a food processor and grind them up until they are nice and pureed. Then add in a block of cream cheese (1 block per package of Oreos), and blend until smooth. You may need to stir and scrape the sides of the food processor bowl down a few times so that all of the mixture gets combined.
Then use a 1/4-cup ice cream scoop (or a spoon) to portion the dough and roll it into balls. Then use your hands to shape those balls into the shape of eggs and place on a parchment-lined baking sheet. Feel free to make yours larger or smaller, but this was the size that worked best for us. Then pop them in the refrigerator or freezer until they are nice and firm.
Then melt some chocolate or almond bar until nice and smooth, and dip the eggs in until they are completely covered and transfer to another parchment-lined baking sheet. (Or if you want them to drip cleanly, you can place the dipped eggs on a cooling rack.) Pop them back in the refrigerator/freezer again until the chocolate is hardened.
And then if you’d like, use a piping bag to drizzle on a second color of melted chocolate.
We decided to go with white-on-brown for this batch. But be sure to check out tomorrow’s post for some colored options.
Alternately, you can also just keep the truffles plain with one color of chocolate. Or you can add some sprinkles or chopped nuts or crushed Oreos to the first coat of chocolate, instead of drizzling on a second. Whatever floats your truffle boat.
I have to say, though, I loved how the simple 2-toned design came out!
So fun and versatile and classy. And pretty easy to do!
If you want to get extra cutesy, you can even attach a small strip of scrapbook paper or cardstock to a cupcake liner to make a little “Easter basket” for the eggs to be served.
But as cute as they are, I have to say that Oreo truffles taste even better than they look. So perfectly sweet and delicious with all of that classic Oreo flavor we all love. And did I mention the 2-ingredient filling? Yep, it doesn’t get much easier than that.
Big thanks to Meg for the inspiration for this recipe. And if you attempt it yourselves, be sure to send me pictures. Would love to see your creations!