Chocolate Easter Eggs
Submitted by loisbee
Homemade chocolate Easter eggs with creamy buttercream centers dipped in semi-sweet chocolate. Customize with cocoa, maple walnut, or citrus flavors and decorate with colorful icing.
YIELD
32 servingsPREP
10 minCOOK
20 minREADY
90 minForget the store-bought eggs. These homemade beauties start with a smooth, kneadable buttercream made from butter, powdered sugar, and condensed milk, then get dipped in melted semi-sweet chocolate for a satisfying snap when you bite through.
The recipe makes 32 eggs, and the real fun is splitting the dough into batches with different flavors. Fold in cocoa for chocolate lovers, chopped walnuts with maple extract for something nutty and warm, or grated orange rind for a bright citrus twist.
Once dipped and set, pipe on colorful icing to decorate. Kids go absolutely wild for this part.
Kitchen Tips
- Chill the shaped eggs for a full hour before dipping so they hold their shape in the warm chocolate
- Add shortening to the melted chocolate for a thinner coating that sets with a nice sheen
- Use two forks for dipping and let the excess drip off before setting on waxed paper
- These keep beautifully in the fridge for up to two weeks, making them a great make-ahead Easter project
Variations
- Chocolate: Beat 1 tablespoon unsweetened cocoa into a quarter of the dough
- Maple Walnut: Add 2 tablespoons chopped walnuts and ½ teaspoon maple extract
- Citrus: Beat in 1 tablespoon grated orange rind for a fresh, zesty center
Ingredients
Directions
To increase variety, divide dough into four portions and use extra flavors.
In a large bowl, beat butter until fluffy; gradually beat in icing sugar, milk, vanilla and salt.
On work surface, knead until smooth.
Shape into 32 eggs.
Refrigerate for 1 hour or until firm.
In bowl over hot (not boiling) water, melt chocolate with shortening; remove from heat.
Using 2 forks, dip 1 egg into chocolate to coat; shake off excess.
Repeat with remaining eggs. Place on waxed paper-lined baking sheets; refrigerate until chocolate is set.
Icing: In a large bowl, gradually beat sugar into shortening until fluffy.
Beat in milk until smooth.
Divide into batches; beat in food colouring (if using).
Decorate eggs.
Extra Flavors: (per one-quarter of egg mixture)
Chocolate: beat in 1 tablespoon of unsweetened cocoa powder.
Maple Walnut: add 2 tablespoons of chopped walnuts and ½ teaspoon maple extract.
Citrus: beat in 1 tablespoon of grated orange rind.
Comments
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