Best Chocolate Easter Eggs Recipes

CHOCOLATE COVERED EASTER EGGS

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.

CHOCOLATE EASTER EGGS

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.

EASTER CHOCOLATE EGGS MADE WITH A MOLD

Steps:

• Place 3/4 of the milk chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted and has a temperature of 113 degrees F (46 degrees C), about 5 minutes. Remove from heat.
• Stir in the remaining 1/4 of the milk chocolate. Stir well until smooth and chocolate has a temperature of 86 degrees F (30 degrees C).
• Spread 1 layer of chocolate evenly in the Easter egg mold halves using a pastry brush and refrigerate for 10 minutes. Remove from the refrigerator and add another layer of chocolate to each egg half. Chill for 10 minutes. Brush a third time with chocolate and chill for a final 10 minutes.
• Unmold egg halves carefully and trim the edges with a sharp knife. Brush the edges with a little melted chocolate, then carefully bring two halves together to form a single egg. Set back in the mold carefully and chill until set, 10 to 15 minutes.

HOMEMADE CHOCOLATE EASTER EGGS

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.

CHOCOLATE CREAM FILLED EASTER EGGS

Steps:

• In a large bowl, mix milk, butter, corn syrup, salt and vanilla.
• Add icing sugar in 3 or 4 batches,stirring well after each addition.
• Mix well, then knead with hands, mixing in more icing sugar if needed, until mixture holds shape and is smooth.
• Take 1/4 of the mixture, and color it yellow for yolks.
• Form it into 10 to 15 small balls, set aside.
• Make 10 to 15 Larger balls with the remaining mixture.
• Flatten large ball in palm, place yellow ball in centre, then shape white mixture around it to form an egg shape.
• Place eggs on tray, cover well with plastic wrap so they do not dry out, and chill for at least 4 hours or until firm.
• Dipping Chocolate: Place chocolate and paraffin in bowl over hot (not boiling) water (approx 86 deg.) Use a fondue fork to dip eggs into chocolate.
• Place eggs on tray lined with waxed or parchment paper.
• Put in a cool place until chocolate is firm.
• Decorate if desired.

CHOCOLATE EASTER EGGS WITH 6 FLAVORED CENTERS

Steps:

• 1. In a large bowl. Mix on low speed softened butter, cream cheese and vanilla until smooth.
• 2. Beat in powdered sugar a little at a time. When all is combined and smooth. Divide the dough in to 4 or 5 individual bowls. It depends on how many flavors you are making.
• 3. To each bowl add your additions. Peanut butter to 1, coconut,and almonds to 2nd. Extract to 3rd,and mini flavored chips to 4th. If you have 5. Add your fruit like Maraschino cherries, Chopped nuts,apricots to the 5th bowl. Make 4 bowls,3 bowls by dividing dough equally. Choose your flavors. :)
• 4. With your hand knead in the additions to each bowl of dough. The peanut butter and the flavored extract bowls of dough will be slightly more sticky than the others. Put the peanut butter and extract dough in the fridge to chill a bit. It will be easier to handle later.
• 5. parchment paper,or wax paper line a large sheet pan.mold your dough in to egg shapes or balls,and refrigerate until ready to dip them.
• 6. In a stainless steel bowl over boiling water,or double boiler. Mix the chocolate chips,and the shortening,or wax. Stir until melted and combined well.
• 7. Dip each egg in the chocolate with a spoon. Let chocolate drip over bowl,and place on to parchment paper. Sprinkle right away with different colored sprinkles or candy toppings and melted chips optional.
• 8. refrigerate to set chocolate and serve. Keep loosely covered in fridge until ready to serve.

CHOCOLATE COVERED MARSHMALLOW EASTER EGGS

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.

CHOCOLATE-CARAMEL EASTER EGGS

Steps:

• To make egg shells:
• Line cookie sheet with aluminum foil. Melt chocolate in top of double boiler over simmering water, stirring frequently until smooth and candy thermometer registers 115°F for bittersweet and 105°F for white chocolate. (If making both bittersweet chocolate and white chocolate eggs, melt chocolates separately in two double boilers.) Remove chocolate from over water. Spoon chocolate into 1 set of large egg molds, filling molds completely (do not fill decorative base section of mold). Turn mold over above prepared cookie sheet, allowing excess chocolate to spill out. Shake mold to produce uniformly thick shell. Turn mold right side up. Run fingertip gently around edge of eggs to remove excess chocolate. Refrigerate.
• Tilt foil-lined sheet with melted chocolate over top of double boiler, scraping chocolate into double boiler. Reheat to 115°F for bittersweet and 105°F for white chocolate, stirring frequently. Repeat coating process with remaining 2 large egg mold sets and 2 small egg mold sets, removing chocolate from over water while working and reheating chocolate after each set of egg molds is coated. Refrigerate molds. (If using white chocolate, the molds will need a double coating. Refrigerate molds after first coating is cold. Refill with barely lukewarm chocolate, shake out excess and wipe edges clean, creating double-thick shell.) Return remaining chocolate on foil to top of double boiler and set aside. Refrigerate molds while making caramel filling.
• To make caramel filling:
• Stir sugar and water in heavy large saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, washing down sides of pan with pastry brush dipped into water and swirling pan occasionally, Remove from heat. Add whipping cream and butter (mixture will bubble vigorously) and whisk until smooth. Whisk in sour cream. Let caramel filling stand just until barely cool (mixture will be sticky), stirring occasionally, about 50 minutes.
• Spoon 2 scant tablespoons caramel into each small egg half. Spoon 1/4 cup caramel into each large egg half. Refrigerate while making chocolate filling.
• To make chocolate filling:
• Bring whipping cream and butter to simmer in heavy medium saucepan, stirring until butter melts. Add chocolate and whisk until smooth and melted. Remove chocolate filling from heat. Whisk in sour cream. Let stand until cool but still pourable, stirring occasionally, about 30 minutes.
• Spoon filling over caramel in all egg halves, filling to 1/16 inch below top edge. Chill until set, about 40 minutes.
• To assemble:
• Rewarm reserved melted chocolate in top of double boiler to 115°F for bittersweet and 105°F for white chocolate. Remove chocolate from over water. Working quickly, spread enough melted chocolate (use bittersweet for dark eggs and white chocolate for white eggs) atop 1 set of filled eggs just to cover. use icing spatula to scrape excess chocolate from eggs and clean sides. Place mold in refrigerator. Repeat with remaining egg molds. Refrigerate all molds until chocolate is firm, about 1 hour.
• Line cookie sheets with aluminum foil. Remove 1 egg mold from refrigerator. Turn mold over onto foil. Gently bend and twist mold side to side several times to release halves of chocolate eggs. Repeat unmolding process with remaining eggs.
• Rewarm remaining melted chocolate in top of double boiler until warm to touch. Turn bottom half of 1 egg over so flat sides face up. Spread small amount of melted chocolate over flat side of egg, leaving 1/4-inch border. Working quickly, cover bottom half of egg with corresponding top half of egg and press together gently. Refrigerate whole egg. Repeat with remaining egg halves and melted chocolate. (Can be prepared 2 weeks ahead. Store in airtight container in refrigerator.)
• To decorate:
• Wrap ribbons around seam of each egg and tie bow at top. Refrigerate until ready to eat. Serve eggs chilled.

HOMEMADE CHOCOLATE EASTER EGGS

Steps:

• Place chocolate, cream, and butter in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
• Remove from heat and stir in rum, followed by confectioners' sugar. Cool briefly, then cover and cool in the refrigerator until firm, about 5 hours.
• Shape chocolate mixture into oval eggs. Place cocoa powder and coconut flakes in separate small bowls. Roll 1/2 of the chocolate eggs in the cocoa powder and the other 1/2 in coconut flakes. Transfer to the refrigerator.

CHEESECAKE FILLED CHOCOLATE EASTER EGGS

Steps:

• Using a small serrated knife, carefully remove the tops of the chocolate eggs. Heating the knife under warm water will make this easier and neater. I like jagged edges.
• Place the eggs in the fridge to keep them chilled while you prepare the cheesecake filling, you can use egg cups or your fridge egg holder (Don't use a cardboard egg carton).
• Place the cream cheese, icing sugar, lemon juice and vanilla in a large mixing bowl and beat on high until the mixture is smooth and fluffy, about 3-4 minutes.
• Set aside and carefully whip the cream in a separate mixing bowl to stiff peaks.
• Using a whisk, gently combine the whipped cream into the cream cheese mixture until it is smooth.
• Carefully spoon or pipe the mixture into the prepared chocolate shells. Chill eggs for at least 30 minutes to allow it to set.
• Prepare the passionfruit sauce; strain passionfruit pulp to remove the seeds and place in a small saucepan with the apricot jam and butter.
• Gently heat on low, whisking until the butter melts and the mixture is smooth.
• Remove from the heat and allow to cool.
• Place in the fridge and chill until it thickens slightly.
• Using a very small spoon, carefully scoop out a hole in the centre of each cheesecake, about 1/2 inch deep and wide.
• Fill hole with some of the chilled passionfruit sauce and return the eggs to the fridge to chill again for at least 30 minutes.
• Remove eggs from the fridge about 10 minutes before serving.
• Time does not include chilling time.

WHITE CHOCOLATE EASTER EGGS

Steps:

• In a large saucepan, melt butter. Stir in the confectioners' sugar, milk and vanilla until smooth. Stir in pecans. Transfer to a bowl. Cover and refrigerate for 2 hours or until easy to handle. Drop by level tablespoonfuls onto waxed paper-lined baking sheets. Form into egg shapes. Cover and refrigerate overnight., Dip eggs into candy coating. Place on waxed paper until set. If a speckled look is desired, dip a small crumpled ball of waxed paper into food coloring. First gently press waxed paper onto a paper plate to remove excess food coloring, then gently press color onto eggs. Repeat if needed. Blot eggs with a paper towel.

HOMEMADE CHOCOLATE SURPRISE EASTER EGGS

Steps:

• Melt colored melts in a heat-proof bowl (or separate bowls, if using multiple colors) according to package instructions until completely melted and smooth. Consistency should be loose but spreadable; if too thick, stir in shortening, 1/4 teaspoon at a time, until proper consistency is reached.
• Using a food-safe paintbrush, brush insides of clean, dry 2-inch or 4-inch egg molds with light-handed, wide brushstrokes of colored melt. Refrigerate 5 minutes, or let set in a cool place about 30 minutes.
• Melt cocoa melts in a heatproof bowl according to package instructions until completely melted and smooth. Let cool until warm and pourable but no longer hot to the touch (if too hot, it will melt the brushstroke design). Working one at a time, pour 1 to 2 tablespoons cocoa melt (depending on size of mold) into each mold, over colored brushstrokes. Use a clean food-safe brush to gently brush chocolate into an even layer over bottom and up sides of each egg until completely covered, taking extra care when brushing over colored brushstrokes. Let set, then repeat 2 to 3 more times, until you have a nice, thick layer. (This will make the eggs sturdier and keep them from breaking during assembly.)
• Scrape edges of molds with a sharp paring knife to create clean edges; reserve any remaining chocolate to remelt for assembly. Refrigerate 5 to 10 minutes (to set and make easier to remove).
• Meanwhile, reheat reserved chocolate until smooth and brushable. Gently pop each egg half out of its mold, then fill one half with candies and brush edges with reserved chocolate. Press second egg half at seam until connected. Repeat with remaining eggs. Scrape seams of eggs with paring knife again to create a smooth oval. Handle with care and store in a cool, dry place up to 1 week.

WHITE CHOCOLATE EASTER EGGS

Steps:

• 1. Melt chips in a saucepan on low heat, be sure you are stirring constantly.
• 2. Remove from heat and stir in the frosting until well blended. Then refrigerate the mixture for 1 or 2 hours or until firm and easy to work with.
• 3. Roll mixture into egg shapes and then roll the eggs in the colored sugars and sprinkles. Store your candies in the frig in a sealed container until you are ready to use them

CHOCOLATE-TOFFEE EASTER EGGS

Steps:

• Make chocolate shells:
• Using rubber spatula, stir chocolate in large metal bowl set over saucepan of simmering water until smooth and candy thermometer registers 115°F. (do not allow bottom of bowl to touch water). Remove from over water.
• Place 1 tray of large egg molds on work surface; if necessary, place folded dish towel under tray to level. Spoon chocolate into egg molds, filling completely (do not fill embossed mold). Quickly invert tray over bowl of chocolate, allowing excess chocolate to drop into bowl. Shake tray gently to produce uniformly thick chocolate shells. Run fingertip around edges of shells to remove excess chocolate. Chill tray.
• Set bowl of chocolate back over simmering water and re-warm to 115°F., stirring frequently. Repeat coating and chilling process with remaining trays of egg molds, rewarming chocolate over simmering water to 115°F. after coating molds in each tray. Reserve remaining chocolate at room temperature in bowl for use in filling and assembly.
• Make chocolate-toffee filling:
• Stir cream and butter in heavy medium saucepan over medium heat until butter melts and mixture comes to boil. Remove from heat. Add 1 2/3 cups reserved melted chocolate; whisk until smooth. Whisk in sour cream and vanilla; fold in toffee bits. Let stand at room temperature until cool and slightly thick but still pourable, stirring occasionally, about 1 hour.
• Spoon enough filling into each chilled chocolate shell to come within 1/8 inch of top edge, about 6 tablespoons for large chocolate shells and 3 tablespoons for small chocolate shells. Refrigerate until filling is firm, about 2 hours.
• Rewarm remaining chocolate in bowl over simmering water until thermometer registers 115°F., stirring frequently. Remove from over water. Quickly spoon enough melted chocolate over filling in each shell just to fill. Using offset spatula, spread chocolate over filling to seal to edges, scrape off excess chocolate and level top. Refrigerate all trays until top layer of chocolate is very firm, at least 2 hours. Reserve remaining chocolate at room temperature in bowl.
• Place large sheet of foil on work surface. Turn 1 tray over just above foil. Twist and bend tray to release egg halves onto foil. Unmold remaining egg halves. Rewarm chocolate in bowl over simmering water until thermometer registers 115°F., stirring frequently. Remove from over water. Turn bottom egg halves (those with small flat base) so that large flat side faces up. Spread small amount of melted chocolate over large flat side of 1 egg bottom, leaving 1/4-inch border at edge. Immediately place corresponding egg top on chocolate and press gently to adhere. Wipe away any excess chocolate from seam. Place whole egg on foil-lined baking sheet and refrigerate. Repeat with remaining egg halves and melted chocolate. (Assembled eggs can be prepared 2 weeks ahead. Cover; keep refrigerated.)
• Make decoration
• Prepare icing according to package directions; gradually mix in enough brown gel to reach desired shade. Spoon some icing into pastry bag fitted with star tip.
• Place 1 chocolate egg on revolving cake stand or on small round of foil on work surface. Holding tip of pastry bag close to egg, pipe 1 continuous line of icing decoratively onto seam, turning cake stand or foil as necessary. (Do not pipe unconnected designs such as stars onto seam; they break off easily.) To attach purchased icing decorations, use a toothpick to dab melted chocolate onto bottom of decoration, then affix to egg.
• Return decorated eggs to foil-lined baking sheet. Chill until icing sets, about 2 hours. (Can be made 1 week ahead. Keep chilled in large plastic containers.)

CHOCOLATE HOLLOW EASTER EGGS

Steps:

• Assemble all of your listed items
• blow up 10 balloons to the size of a large egg
• Melt the chocolate candy melts, you should have 4 bags, each a different color. 1 cup of melted chocolate = 3 eggs put them in the microwave for 1 minute and remove and stir, repeat until candy is melted
• Once you have one bag melted, take your balloons and spray with non-stick spray. Take your melted candy and put it in a zip lock bag. cut off the tip. Make sure you only cut a small opening.
• Start to squeeze the chocolate over the balloon until it is coated with lines of chocolate. Make sure the part of the balloon that you blow into is left out.
• Put a straw or skew though the clothes pin and clip the clothes pin to the balloon. Stick in a cup to hang dry.
• Once the chocolate is dry cut off the tip and carefully remove the balloon. fill your eggs with small candies. Repeat for the other bags.

CHOCOLATE EASTER EGGS

Steps:

• 1. Preparation: Mix all ingredients together, shape into egg shapes, then chill until hard. Dip chilled eggs in dipping chocolate and let cool. Store in airtight container in refrigerator. You can make them any size that you like..They are adorable decorated