CHOCOLATE CREAM FILLED EASTER EGGS
My aunt used to make these when I was a kid, then I started making them for my kids, and now my DD makes them, they are very rich, you just want to eat a small slice at a time. Cook time shown is actually chill time.
Provided by Lois M
Categories Candy
Time 1h4m
Yield 10-15 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 641.7, Fat 34.3, SaturatedFat 21.3, Cholesterol 29.6, Sodium 345.4, Carbohydrate 94.5, Fiber 7.5, Sugar 79.5, Protein 7.2
CHOCOLATE-COVERED ICE CREAM HEARTS
Give your valentine a new kind of chocolate-covered strawberry this year - made of ice cream!
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield About 4 chocolate-covered hearts
Number Of Ingredients 0
Steps:
- Lay a pint of strawberry ice cream on its side and cut into 1-inch-thick rounds with a large serrated knife; peel off the carton. Cut out hearts with a 2-inch cookie cutter, place on a rack set on a baking sheet and freeze 30 minutes. For the coating, combine 3 ounces chopped chocolate with 3 tablespoons coconut oil in a microwave-safe bowl; microwave in 30-second intervals, stirring, until smooth. Pour over the ice cream hearts. Freeze until set, then drizzle with melted candy melts.
CHOCOLATE-COVERED EGGS
These pretty little candies beat any store-bought variety hands down! Decorating them can take as little or as much effort as you like. The looks of delight on the faces of those who try them make every minute worth it. -Louise Oberfoell, Bowman, North Dakota
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, beat the butter, marshmallow creme and vanilla until smooth. Gradually beat in 3 cups confectioners' sugar. Place 1/4 cup butter mixture in a bowl; add yellow food coloring, and mix well. Shape into 24 small balls; cover and chill for 30 minutes. Wrap plain mixture in plastic wrap; chill for 30 minutes. , Dust work surface with remaining confectioners' sugar. Divide plain dough into 24 pieces. Wrap one piece of plain dough around each yellow ball and form into an egg shape. Place on a waxed paper-lined baking sheet; cover with plastic wrap. Freeze for 15 minutes or until firm. , In a microwave, melt chips and shortening; stir until smooth. Dip eggs in mixture; allow excess to drip off. Return eggs to waxed paper. Refrigerate for 30 minutes or until set. Decorate with icing and decorating candies as desired. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 180 calories, Fat 7g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 22mg sodium, Carbohydrate 31g carbohydrate (27g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE COVERED EASTER EGGS
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
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
BUTTER CREAM EASTER EGG CANDIES
My grandmother used to make these every year at Easter. They taste very similar to the 'Mary Sue' butter cream Easter eggs that they used to sell during Easter-time when I was a kid.
Provided by FoodJunkie
Categories Desserts Candy Recipes Chocolate Candy Recipes
Time 5h
Yield 12
Number Of Ingredients 6
Steps:
- Beat butter in a bowl using an electric mixer until smooth and creamy. Mix cream cheese and vanilla into creamed butter until smooth; stir in confectioners' sugar until incorporated. Cover bowl with plastic wrap and refrigerate until mixture is firm, about 2 hours.
- Roll sugar mixture into small egg-shapes; arrange on a baking sheet. Refrigerate until firm, about 2 hours more.
- Line a baking sheet with waxed paper.
- Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Dip eggs into melted chocolate using a fork or wooden skewer until evenly coated.
- Arrange dipped eggs on the prepared baking sheet; garnish with sprinkles. Allow chocolate to harden, about 30 minutes. Place eggs in paper muffin or candy cups and store in refrigerator.
Nutrition Facts : Calories 568.4 calories, Carbohydrate 94.1 g, Cholesterol 40.9 mg, Fat 23.1 g, Fiber 1.7 g, Protein 2.7 g, SaturatedFat 13.9 g, Sodium 113.9 mg, Sugar 90 g
CREME FILLED CHOCOLATE EGGS RECIPE
These Creme Eggs look like regular chocolate eggs from the outside, but one bite reveals a creamy vanilla filling in the center!
Provided by Elizabeth LaBau
Categories Candy
Time 1h30m
Number Of Ingredients 7
Steps:
- Gather the ingredients.
- Combine the water, corn syrup, and sugar in a medium saucepan over medium-high heat.
- Stir until the sugar dissolves, then cover the pan and allow the sugar syrup to boil for 2 to 3 minutes.
- Remove the lid, insert a candy thermometer , and continue to cook the syrup, without stirring, until it reaches 240 F (115 C).
- Pour the fondant into a 9 x 13-inch pan, insert the candy thermometer, and let it cool, undisturbed, until it reaches 120 F (49 C).
- Using a dampened plastic spatula or wooden spoon, begin to "cream," or work, the fondant in a figure-8 pattern. Continually scrape the fondant into the center, draw a figure-8, then scrape it together again. At first, the fondant will be very clear and fluid, but it will gradually become more opaque and creamy.
- After 5 to 10 minutes, the fondant will become very stiff, crumbly, and hard to manipulate. If you would like to see a photo tutorial of this fondant-making process, check out the step-by-step guide to make fondant here .
- Once the fondant reaches this state, moisten your hands and begin kneading it into a ball like bread dough. As you knead, the fondant will begin to come together and will get softer and smoother.
- Stop kneading once your fondant is a smooth ball without lumps. At this point, you can pause and wrap the fondant in plastic wrap for several days before continuing with the recipe.
- Chop the fondant into smaller pieces and place it in a mixing bowl.
- Add the vanilla extract and the invertase and mix it until the liquids are incorporated. It will be soft and sticky.
- Take approximately one-quarter of the fondant (about 4 ounces) and knead in the yellow food coloring until you get a bright, egg yolk color.
- Roll the yellow fondant into small balls about the size of a dime. You should get about 16 to 18 small yellow balls. Place them on a foil-lined baking sheet and refrigerate them until they are very firm.
- Once the yellow balls are firm, roll a larger ball of white candy and flatten it in your palm.
- Place the yellow "yolk" in the center of the egg "white," and wrap the white around the yellow ball. Form the candy into an egg shape, and place it back on the foil-covered sheet.
- Once all of your eggs are formed, refrigerate the candy again until it is firm enough to dip.
- Melt the chocolate candy coating. Using dipping tools or a fork, dip each egg in the coating and place it back on the foil-covered baking sheet.
- Let the eggs sit at room temperature, then check to make sure they are entirely covered in chocolate. If there are any holes in the coating, the filling might leak through, so make sure to patch up any weak spots or dip the eggs again until they're well-coated with chocolate.
- Place the eggs in an airtight container, and let them sit at room temperature for at least five days to liquefy the filling. If you can't wait that long, they will still have a great vanilla fondant flavor whenever you choose to eat them.
Nutrition Facts : Calories 251 kcal, Carbohydrate 38 g, Cholesterol 1 mg, Fiber 3 g, Protein 2 g, SaturatedFat 6 g, Sodium 11 mg, Fat 10 g, ServingSize 18 1.5-in eggs (18 servings), UnsaturatedFat 3 g
CHOCOLATE COVERED CREAM EGGS
Makes about 2 dozen (or so). Adapted from here.
Provided by Love and Olive Oil
Number Of Ingredients 0
Steps:
- Combine the corn syrup, butter, vanilla and salt in a large bowl. Beat well with an electric mixer until smooth. Add powdered sugar, a little bit at at time and mix by hand after each addition. Mix until creamy.Remove about 1/3 of the sugar mixture and place in a small bowl. Add the food coloring and mix well. Cover both mixtures and chill for at least 2 hours or until firm and workable.Combine the chocolate chips and shortening in a double boiler or ceramic bowl. Slowly melt, stirring gently, until mixture is smooth.Prepare an egg candy mold (or you can also used a deviled egg plate lightly greased with shortening). Thinly coat the inside of the mold with chocolate coating. Refrigerate or freeze until set.Carefully press a layer of white filling into the mold (you may need to grease your hands - this stuff is sticky!) followed by a small oval of orange, and another layer of white. Spread inside mold. Top with more chocolate filling and refrigerate or freeze until completely set before removing from molds. Repeat with remaining chocolate and filling.Alternatively, you can also roll a small, marble size from the orange filling. Wrap a small amount of the white filling around the orange. Form into the shape of eggs and place on a lightly greased cookie sheet. Chill for at least 4 hours, or until set, and then coat each cream center with chocolate.
CHOCOLATE COVERED CREAM CENTER EGGS
This one recipe divides and makes 3 different flavored centers, or you can change the proportions to make them all the same.
Provided by Carol
Categories Candy
Time 3h
Yield 36 eggs
Number Of Ingredients 8
Steps:
- Beat cream cheese and margarine until well blended.
- Gradually add sugar until smooth.
- Divide mixture into three separate bowls.
- Add coconut and vanilla to one bowl.
- Add peanut butter and vanilla to another bowl.
- Leave one bowl as plain cream cheese.
- Make egg shapes and place on waxed paper lined cookie sheet.
- Refrigerate until well chilled, about 2 hours.
- Melt chocolate chips in a double boiler.
- Dip eggs in chocolate using a fork to hold them.
- Place back on waxed paper.
- Refrigerate for 10 to 15 minutes.
Nutrition Facts : Calories 140.7, Fat 7.2, SaturatedFat 3.4, Cholesterol 2.6, Sodium 39, Carbohydrate 20, Fiber 0.9, Sugar 18.5, Protein 1.1
CHOCOLATE EASTER EGGS
No store-bought Easter candy can compare to Mom's homemade chocolate-covered eggs. The heavenly centers have peanut butter, coconut and walnuts. These rich candies just melt in your mouth. -Ruth Seitz, Columbus Junction, Iowa
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 dozen.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 204 calories, Fat 14g fat (6g saturated fat), Cholesterol 5mg cholesterol, Sodium 70mg sodium, Carbohydrate 20g carbohydrate (17g sugars, Fiber 2g fiber), Protein 3g protein.
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