Sunny Chocolate Easter Eggs Food

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 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

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.

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 EASTER EGGS

Steps:

• Cream butter and salt until fluffy.
• Gradually beat in Eaglebrand, vanilla and food coloring.
• Slowly beat in icing sugar until well blended.
• Knead with hands until mixture is smooth and pliable.
• Form mixture into eggs.
• Place onto waxed paper lined tray.
• Cover and chill for 4 hours or until firm.
• Resting each egg on a fork, dip into melted chocolate, letting excess coating drip off.
• Place back on tray, let stand until firm.
• Decorate with sprinkles while still moist, or let chocolate stand until firm and decorate with colored icings.
• Store covered at room temperature or in the refrigerator.

CHOCOLATE EASTER EGGS

Steps:

• Wrap 12 large egg moulds or eggs tightly with plastic wrap, leaving plastic twisted at one end to make a kind of handle.
• Place chocolate in a small, deep heavy pot over low heat and melt stirring occasionally until liquid. Remove from heat and let cool for 5 minutes or until slightly thickened. Holding plastic handle, dip eggs into chocolate until coated half way up each egg.
• Carefully place eggs (chocolate side up) in a mini muffin pan or egg carton and put in refrigerator for 10 minutes, or until chocolate has set.
• Remove chocolate covered moulds from mini muffin pan or egg carton. Carefully ease plastic and chocolate from moulds. Next peel plastic from the inside of the chocolate to leave a chocolate shell behind. Set shells into mini muffin pans or egg cartons and chill while you make marshmallow fluff.
• Pour ¼ cup (60 mL) cold water in the bowl of a stand mixer, and sprinkle with gelatine. Let stand.
• Combine sugar, corn syrup, salt and remaining ¼ cup (60 mL) water in a pot and heat over medium-high heat, stirring until sugar is dissolved. Turn heat to high and boil syrup until it reaches 240ºF (118ºC) on a sugar thermometer.
• With the mixer on low speed, carefully pour boiling sugar syrup down the side of the mixing bowl into the gelatine mixture. Turn mixer to high and beat for 5 minutes or until mixture is white and shiny. Beat in vanilla.
• Transfer fluff to a large clean piping bag and pipe into prepared chocolate eggshells. If you do not have a piping bag, cut a corner off a baggie, add the marshmallow fluff and pipe it in through the corner. You can also spoon it in but it doesn't look as pretty. Sandwich egg halves together if desired.
• Leave to set at room temperature until firm. Refrigerate until needed. Makes 12-16 filled eggs.

SUNNY CHOCOLATE EASTER EGGS

Steps:

• Cream butter and salt until fluffy. Gradually beat in Eagle brand, vanilla and food coloring. Slowly beat in icing sugar until well blended.
• Knead with hands until mixture is smooth and pliable. Form mixture into eggs. Place onto wax paper-lined tray. Cover and chill for 4 hours, or until firm.
• Resting each egg on a two-pronged fork, dip into melted chocolate, letting excess coating drip off. Place back on wax paper-lined tray; let stand until firm.
• Decorate with sprinkles or let choolate stand until firm and decorate with icing.
• Store covered at room temperature or in the refrigerator.

EASTER HOT CHOCOLATE

Steps:

• Pour boiling water from the kettle into a heatproof mug to warm it up. Heat the milk and cocoa in a small pan, or in blasts in the microwave, until steaming. Discard the hot water in the mug, and tip in the chocolate egg pieces. Pour over the hot milk. Stir for 30 seconds or until the chocolate has melted. Top with the cream, sprinkle over the mini eggs or broken egg pieces and marshmallows to serve.