Best Marbled Chocolate Eggs Recipes

MARBLED CHOCOLATE BROWNIES

Marbled Chocolate Brownies image

Provided by Trisha Yearwood

Categories dessert

Time 1h30m

Yield 9 brownies

Number Of Ingredients 10

Ingredients

2 sticks (1 cup) unsalted butter, plus 1 tablespoon softened butter for greasing the baking dish
8 ounces bittersweet chocolate, chopped
1 cup unsweetened cocoa powder
2 cups granulated sugar
1/2 teaspoon salt
1 1/4 cups all-purpose flour
6 large eggs, at room temperature
One 8-ounce package cream cheese, softened
1/2 cup confectioners' sugar (see Cook's Note)
1/2 teaspoon vanilla extract

Steps:

Preheat the oven to 325 degrees F. Grease a 9-by-9-inch baking dish with the softened butter and set aside.
In a medium saucepan over medium-low heat, melt the 2 sticks butter and the chocolate together, stirring constantly, until smooth. Remove from the heat and stir in the cocoa powder, granulated sugar, salt, 1 cup of the flour and 5 of the eggs. Pour the batter into the prepared baking dish.
Using an electric mixer, beat the cream cheese until smooth, 3 to 4 minutes. Add the confectioners' sugar, vanilla, the remaining 1/4 cup flour and the remaining egg. Mix until smooth. Dollop the cream cheese mixture over the brownie batter. With a butter knife or fork, swirl the mixtures together to form a design.
Bake until the brownies just slightly pull away from the sides of the baking dish, 45 to 50 minutes. Allow to cool in the pan for 15 minutes. Slice into 9 squares and serve.

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

Ingredients

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.