Best Homemade Easter Eggs Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HOMEMADE CHOCOLATE EASTER EGGS



Homemade Chocolate Easter Eggs image

This recipe is over 35 years old. My home economics teacher in high school had us make the eggs as a class project-and the candies have been a big hit ever since.-Julie Warren, Conyers, Georgia

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 10 eggs.

Number Of Ingredients 8

2 packages (3.4 ounces each) cook-and-serve pudding mix
1/2 cup butter, melted
1/2 cup milk
5 to 6 cups confectioners' sugar
2 cups peanut butter
4 cups semisweet chocolate chips
2 teaspoons shortening
Assorted decorating icings and cake decorator candy flowers

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.

Nutrition Facts : Calories 988 calories, Fat 57g fat (23g saturated fat), Cholesterol 26mg cholesterol, Sodium 488mg sodium, Carbohydrate 121g carbohydrate (105g sugars, Fiber 7g fiber), Protein 16g protein.

HOMEMADE CHOCOLATE EASTER EGGS



Homemade Chocolate Easter Eggs image

These chocolate easter eggs are made without a mold. They are basically oval chocolate truffles . I usually coat half in cocoa powder and the other half in coconut flakes. Store in the fridge for up to 1 week, but they never last that long in my house!

Provided by Marianne

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 5h30m

Yield 20

Number Of Ingredients 7

9 ounces 85% dark chocolate, chopped
¼ cup heavy whipping cream
3 tablespoons unsalted butter
1 tablespoon rum
¼ cup confectioners' sugar, or to taste
¼ cup unsweetened cocoa powder, or as needed
¼ cup coconut flakes, or as needed

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.

Nutrition Facts : Calories 111.1 calories, Carbohydrate 10.1 g, Cholesterol 9.3 mg, Fat 7.9 g, Fiber 1.4 g, Protein 1.1 g, SaturatedFat 3.2 g, Sodium 2.8 mg, Sugar 7.7 g

HOMEMADE EASTER EGGS



Homemade Easter eggs image

Make your own beautiful homemade chocolate Easter eggs, using milk, white and plain chocolate, with our ultimate step-by-step guide

Provided by Jane Hornby

Categories     Afternoon tea, Dessert, Snack, Treat

Time 55m

Yield Makes 1 x 14cm, 2 x 10cm or 4 x 8cm eggs

Number Of Ingredients 9

200g good-quality milk chocolate , about 36% cocoa solids
200g good-quality white chocolate
pink food colouring gel (optional)
100g plain chocolate , 70% cocoa solids (optional)
plastic Easter egg mould (made of two halves), either smooth or crackled (see tip)
wide artist's brush or clean pastry brush
kitchen thermometer that can read low temperatures
cotton or plastic gloves (from chemists)
a box , plus shredded paper or tissue to protect the egg (see tip)

Steps:

  • Wash each half of your Easter egg mould with hot soapy water and a soft sponge, then dry carefully. Using a ball of cotton wool, buff the inside of the mould. The better the shine on the mould, the better the finish on the chocolate.
  • Melt then temper the white chocolate for the brush strokes (see tip).
  • Colour half the melted white chocolate with a little of the gel if you want, then brush graphic stripes of chocolate onto the moulds. Let each colour set before you add the next (setting is really speedy if you've achieved good temper). Go over some stripes twice, to make the colours pop out. Repeat the melting and tempering process with the dark chocolate, if you like.
  • Line a baking sheet with parchment. Melt and temper the milk chocolate. Half-fill one mould with the chocolate, then tip it this way and that to completely cover the mould.
  • Pour the excess back into the chocolate bowl, and scrape a palette knife across the mould to clean it up. Repeat with the other half of the egg. Set the moulds, flat-side down, on the lined sheet. Transfer to the fridge and leave to set for about 10 mins.
  • When the chocolate is solid, flex the moulds to gently release. Take your time - you will see the air slowly creepy its way between the plastic and the shiny, hard chocolate. Heat oven to 180C/160C fan/gas 4.
  • Heat a baking sheet in the oven until warm. Put the gloves on (prevents fingerprints) and pick up one side of the egg. Any messy edges can be melted flat by holding them against the tray. Next, carefully rub the flat edge of the egg on the tray to melt it a little.
  • Repeat with the second side. If you're struggling to pick up the egg from the tray, use your palette knife to help.
  • Hold the melted edges of the egg together for a few moments until they stick. Wipe away any excess, then leave the egg to set in the fridge for a few mins. The egg is now ready to give or wrap up for Easter. Store in a cool place away from fluctuating temperatures.

Nutrition Facts : Calories 674 calories, Fat 42 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 60 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.2 milligram of sodium

HOMEMADE CHOCOLATE SURPRISE EASTER EGGS



Homemade Chocolate Surprise Easter Eggs image

Here's a fun Easter surprise: Make your own hollow chocolate eggs and fill them with surprise treats. The egg-shaped silicone molds will do most of the work for you, making them look pretty and polished.

Provided by Riley Wofford

Time 45m

Yield Makes Eight 2-inch or Five 4-inch Eggs

Number Of Ingredients 4

2 ounces yellow, blue, or pink candy melts (or combination), such as Wilton
1 to 2 teaspoons vegetable shortening, or as needed
12 ounces dark-coco candy melts, such as Wilton
Candies, such as jelly beans and milk-chocolate eggs, for filling

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.

HOMEMADE EASTER EGGS



Homemade Easter Eggs image

Creamy and smooth, these homemade Easter candies are delicious! I'm not sure which I liked more, the coconut or peanut butter... I kept tasting both trying to decide. They'd be a cute addition to any Easter basket. Or, place a few in a cellophane bag and you have a lovely place card for your Easter meal.

Provided by Irene Marie Monks Kazan

Categories     Chocolate

Time 1h

Number Of Ingredients 9

1/2 stick butter, room temperature
4 oz cream cheese, room temperature
1 tsp vanilla
1 lb powdered sugar
1 bag(s) coconut, 14 oz.
3/4 c peanut butter
1 bag(s) semi-sweet baking chips, 12 oz.
2 Tbsp Crisco or butter
nonpareils for decoration

Steps:

  • 1. Mix together butter, cream cheese, and vanilla well.
  • 2. Add the box of powdered sugar mix well. Split in half.
  • 3. In one half, add the bag of coconut and beat well. In the other half, add the peanut butter beat until combined well.
  • 4. Shape into easter eggs and freeze for half an hour on wax paper on cookie sheet.
  • 5. Melt your semi-sweet morsels in the microwave in 30-second intervals with the butter or Crisco till hot; about 2 minutes.
  • 6. Take out a small batch and dip into chocolate. I shake them to get off excess chocolate and place them back onto wax paper. I put colored nonpareils on the coconut, so we can tell them apart. Put in fridge for about 30 minutes then put into airtight containers. Separate the layers with wax paper. ENJOY, they are sooo good.

HOMEMADE EASTER EGGS



Homemade Easter Eggs image

My Grandmother has made these as long as I can remember. Was given the recipe when I got married. They are very good.

Provided by Misti_Country_Girl

Categories     Candy

Time 1h50m

Yield 12-15 serving(s)

Number Of Ingredients 6

1/2 cup Karo syrup
3 cups sugar
1 cup water
1 egg white
melted chocolate, to cover
1 cup peanut butter

Steps:

  • Bring sugar, water, and Karo syrup to a boil.
  • While that is heating, beat egg white until it is stiff and peaks.
  • Once syrup reaches a rolling boil, remove one cup and continue boiling the remaining syrup to 'Hard Crack' stage.
  • Beat the one cup into egg white slowly and steadily until it thickens.
  • Add Peanut Butter, mix thoroughly.
  • Once the remaining syrup reaches 'Hard Crack', remove from heat and beat slowly and steadily into the eggwhite/syrup/peanut butter mixture.
  • Cool until it is easily handled.
  • Form into the shape of an egg (kneading is necessary as it will get a crumbly texture as it cools). knead it until it is smooth and form in the shape of an egg.
  • Once cooled completely, cover with melted chocolate. Can be decorated with icing if desired.
  • Makes about 15 palm sized eggs. Great gifts for Teachers, bus drivers, co-workers, etc --.

Nutrition Facts : Calories 357.6, Fat 10.8, SaturatedFat 2.2, Sodium 103.9, Carbohydrate 64, Fiber 1.3, Sugar 55.4, Protein 5.7

Related Topics