Best Chocolate Covered Easter Eggs Recipes

CHOCOLATE COVERED EASTER EGGS

Chocolate Covered Easter Eggs image

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

Ingredients

½ cup butter, softened
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
2 ½ pounds confectioners' sugar
1 cup creamy peanut butter
1 cup flaked coconut
1 cup unsweetened cocoa powder
2 cups semisweet chocolate pieces
1 tablespoon shortening or vegetable oil

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

CHOCOLATE COVERED MARSHMALLOW EASTER EGGS

Chocolate Covered Marshmallow Easter Eggs image

I got this recipe from my mom, but I don't know where she got it from. These are really good and simple. Don't let the amount of flour scare you. It can be sifted and reused, as it's just used in this recipe to form the egg mold.

Provided by Kzim4

Categories Candy

Time 4h30m

Yield 36 serving(s)

Number Of Ingredients 9

Ingredients

25 cups flour (8 lbs.)
2 tablespoons unflavored gelatin or 2 (1/4 ounce) packages unflavored gelatin
1/2 cup cold water
2 cups sugar
1 cup light corn syrup, divided
3/4 cup hot water
2 teaspoons vanilla extract
1 lb dark chocolate confectionary coating, melted
2 ounces white candy coating, melted

Steps:

Spread 7 cups flour in each of three 13x9x2-inch baking pans, and 4 cups flour in a 9-inch square pan.
Press plastic egg halfway into flour to form an impression.
Repeat 35 times, leaving a small amount of space between each impression.
In a small bowl, sprinkle gelatin over cold water; set aside.
In a large saucepan, combine sugar, 1/2 cup corn syrup, and hot water.
Brong to a boil over medium heat, stirring constantly until candy thermometer reads 238°F.
Remove from heat; stir in remaining corn syrup.
Pour into large mixing bowl.
Add reserved gelatin, 1 tablespoon at a time, beating on high speed until candy is thick and has cooled to lukewarm.
Beat in vanilla.
Spoon mixture into egg depressions; dust with flour.
Let stand 3-4 hours or until set.
Remove marshmallow eggs from flour, and dust off any excess flour.
Dip into melted dark chocolate candy coating.
Place flat side down on wax paper.
Let stand until set.
Pour white candy coating into a heavy-duty resealable plastic bag.
Cut a small hole in the bottom corner.
Drizzle over eggs.