Homemade Chocolate Easter Eggs Recipes

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HOMEMADE CHOCOLATE EASTER EGGS

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



Homemade Chocolate Easter Eggs image

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.

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

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



Chocolate Easter Eggs image

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.

1/4 cup butter, softened
3/4 cup chunky peanut butter
1-1/2 to 2 cups confectioners' sugar, divided
1 cup sweetened shredded coconut
1/2 cup finely chopped walnuts
2 cups semisweet chocolate chips
2 tablespoons shortening

EASTER CHOCOLATE EGGS MADE WITH A MOLD

This recipe explains how to make chocolate Easter eggs with a mold. You can make 1 giant easter egg or a number of smaller eggs, depending on your egg mold size(s). You can fill the egg with candy, chocolates, or small toys.

Provided by liz

Categories     Desserts     Chocolate Dessert Recipes     Milk Chocolate

Time 1h5m

Yield 6

Number Of Ingredients 2



Easter Chocolate Eggs Made with a Mold image

Steps:

  • Place 3/4 of the milk chocolate 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 and has a temperature of 113 degrees F (46 degrees C), about 5 minutes. Remove from heat.
  • Stir in the remaining 1/4 of the milk chocolate. Stir well until smooth and chocolate has a temperature of 86 degrees F (30 degrees C).
  • Spread 1 layer of chocolate evenly in the Easter egg mold halves using a pastry brush and refrigerate for 10 minutes. Remove from the refrigerator and add another layer of chocolate to each egg half. Chill for 10 minutes. Brush a third time with chocolate and chill for a final 10 minutes.
  • Unmold egg halves carefully and trim the edges with a sharp knife. Brush the edges with a little melted chocolate, then carefully bring two halves together to form a single egg. Set back in the mold carefully and chill until set, 10 to 15 minutes.

Nutrition Facts : Calories 449.4 calories, Carbohydrate 49.9 g, Cholesterol 19.3 mg, Fat 24.9 g, Fiber 2.9 g, Protein 6.4 g, SaturatedFat 13.7 g, Sodium 66.4 mg, Sugar 43.3 g

18 ounces good-quality milk chocolate, chopped
egg-shaped plastic mold(s)

EASTER EGGS

If you want to wow your family with extra special Easter eggs, this is the recipe for you! These are peanut butter and coconut cream eggs dipped in chocolate. They are both delicious and beautiful!

Provided by Joan Zaffary

Categories     Desserts     Candy Recipes     Chocolate Candy Recipes

Time 3h10m

Yield 60

Number Of Ingredients 8



Easter Eggs image

Steps:

  • In a mixing bowl, combine sugar, margarine, cream cheese and vanilla extract. Divide the batter in half and place each half of the batter in a bowl on its own. Stir peanut butter into one of the bowls and coconut into the second.
  • Using your hands, mold the dough into egg-shapes and arrange the forms on cookie sheets. Place the eggs in the freezer until frozen.
  • Once the eggs have frozen, melt the chocolate and shortening in the top of a double-boiler. Dip the eggs into the chocolate until coated. Place the eggs on wax paper lined cookie sheets and return to the freezer to harden. After the chocolate has hardened the eggs can be kept in the refrigerator.

Nutrition Facts : Calories 226.2 calories, Carbohydrate 25.2 g, Cholesterol 4.1 mg, Fat 14.3 g, Fiber 2.2 g, Protein 2.7 g, SaturatedFat 8.1 g, Sodium 58.8 mg, Sugar 22 g

2 pounds confectioners' sugar
¼ pound margarine, softened
1 (8 ounce) package cream cheese
2 teaspoons vanilla extract
12 ounces peanut butter
1 pound flaked coconut
4 cups semisweet chocolate chips
2 tablespoons shortening

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



Chocolate Covered Easter Eggs image

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

½ cup butter, softened
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
2 ½ pounds confectioners' sugar
1 cup creamy peanut butter
1 cup flaked coconut
1 cup unsweetened cocoa powder
2 cups semisweet chocolate pieces
1 tablespoon shortening or vegetable oil

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



Chocolate Cream Filled Easter Eggs image

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

1/2 cup sweetened condensed milk
1/2 cup butter, softened
1 1/2 teaspoons corn syrup
1 teaspoon salt
1 teaspoon vanilla
6 -7 cups sifted icing sugar
yellow food coloring
1 lb semisweet chocolate
1 ounce paraffin wax (optional)

HOMEMADE EASTER EGGS

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



Homemade Easter eggs image

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

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)

HOMEMADE CHOCOLATE SURPRISE EASTER EGGS

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



Homemade Chocolate Surprise Easter Eggs image

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.

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

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From allrecipes.com
Estimated Reading Time 3 mins
  • 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," says recipe creator JAMVS. "
  • Homemade Chocolate Easter Eggs. Make these seven-ingredient chocolate eggs without a mold and without an oven—perfect for those unseasonably warm spring days!
  • Easter Eggs. "If you want to 'wow' your family with extra special Easter eggs, this is the recipe for you," according to recipe creator Joan Zaffary.
  • Marbled Chocolate Eggs. You just need white chocolate, milk chocolate, and a plastic egg mold to make these treats. The marbled effect looks complicated, but it's shockingly easy to achieve.
  • Easter Chocolate Eggs Made with a Mold. This simple-yet-impressive recipe employs a technique called tempering, which gives the chocolate's exterior a glossy effect and prevents it from turning a matte, grayish color.
  • Peanut Butter Easter Eggs. Skip the store-bought chocolate-covered peanut butter eggs and make this six-ingredient homemade alternative. Drizzle with chocolate and decorate with sprinkles to add a personal touch.
  • Peanut Butter Rice Krispies Treat Eggs. "Move over creme eggs, there's a new Easter treat that is sure to become as iconic as your creamy center," says recipe creator Ashley Baron Rodriguez.


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