Chocolate Easter Eggs Recipe: Choose Your Flavor!
This is also an easy recipe to make all year round. Shape them differently to make truffles or candies for Christmas, staring eyeballs for Halloween, or anything you like!
"Choose Your Flavor" Easter Egg RecipeThese tasty little eggs are as different from plain chocolate Easter eggs as they could be. Creamy, delicious, and easy to assemble, you'll have a ton of fun making and tasting these chocolate Easter eggs. You can play around with all kinds of add-ins and flavors to get as many different kinds of eggs as you want. Some of our favorites are:
Can't find dipping chocolate or just prefer to use what you've got lying around the house? You can substitute 3-5 cups of semisweet chocolate chips and 3-5 tbsp. of shortening melted together, instead, to make the chocolate coating. Or combine the chip flavoring of your choice with shortening, allowing you to coat your Easter eggs in a peanut butter, butterscotch, or chocolate mint flavored coating! Dipping chocolate is a bit easier to work with, but chips are a bit tastier and give you more variety.
This chocolate Easter egg recipe makes about 4 dozen.
Click the plus sign to leave or read reviews. No need to join or sign in!
Add-in Ingredient Suggestions (quantities per 1/4 recipe):
Instructions: 1. With an electric mixer, combine butter, vanilla extract, and cream cheese until well combined.
2. Using your hands or a wooden spoon, stir in powdered sugar until you get a dough.
3. Divide the dough into as many parts as different flavors you intend to make. Dividing into four parts is easiest, as the quantities you see in the add-ins above are each for a 1/4 of this recipe. To make the add-in quantities above work, use each kind or combination in 1/4 of the dough. If adjusting quantity of dough used, adjust amount of add-in accordingly.
4. Mix in add-ins as desired according to quantities above.
5. Refrigerate mixture until it firms up slightly, 30-60 minutes.
6. Shape into eggs. These are rich, so you won't want to make them too big. Place on waxed paper and refrigerate until quite firm, an hour or longer (longer is better).
7. When eggs are set, melt chocolate in microwave or over a double boiler, stirring often. Thin out with shortening if needed (too-thick chocolate is hard to work with).
8. Dip into chocolate and lift out with two forks, allowing excess chocolate to drip away.
9. Place on waxed paper and refrigerate to set, about 30 to 60 minutes.
10. Decorate outside as desired with melted, colored white chocolate, nuts, sprinkles, colored sugar, etc.
11. Store your chocolate Easter eggs in the refrigerator until ready to serve.
Sign up for my free newsletter, and get a free e-cookbook or other fun download sent right to your inbox every month. Plus, you'll get access to all kinds of goodies you won't find on the website!
Free Newsletter and Monthly Downloads
Want your download now? You'll get a free Crockpot Cooking eCookbook just for signing up!
Sign up below.
You Might Also Like...
We've got lots more recipes for homemade Easter sweets, like
2007-2015 by Divine Dinner Party.com. All rights reserved.