Hooray for Easter! Bring on the chocolate eggs, homemade style of course. This past weekend I got busy with my melting chocolate friend Heather and we crafted some tasty Easter treats.
If you don’t have a melting chocolate friend I recommend you get one, pronto. They aren’t hard to find. Just ask, nearly all friends are willing to step up to melt chocolate.
The recipe we used (below) is a cream cheese filling and then chocolate dipped. I maybe made a mess mixing the icing sugar into the cream cheese. But it was a tasty mess.
Here’s the fun part- you can flavour these eggs any way you please. We made peanut butter chocolate chip, chocolate mint and coconut. I can tell you already that next time I will be investing in rum extract and dried pineapple and the coconut one will be piña colada. Divide the cream cheese mixture into small bowls, one bowl per flavour.
Mix all the flavours in well and portion out the filling, chill for about an hour. Fridge or freezer, wherever you have room.
Once chilled roll the filling into egg-like shapes.
Then immerse in melted chocolate. Or drizzle the chocolate over top, that’s what we opted to do.
The advantage to the drizzle method over the dip method is that you still have some filling showing and you can see which flavour you’re trying before you bite in. That’s something I hate with fancy chocolates, hoping for a caramel and getting coffee or worse, orange, blech.
Homemade Easter Eggs.
1 cup butter, 2 packages of cream cheese, 2.5 lbs of icing sugar (more if needed)
Blend butter, cream cheese and icing sugar together with an electric mixer. Divide evenly into 3 or more bowls.
For peanut butter add 1/2 cup of peanut butter, we used crunchy, and 1/2 cup of chocolate chips.
For chocolate mint add 1/2 cup of cocoa powder and 2 tsp of peppermint extract.
For coconut add 1/2 cup of toasted coconut and 2 tsp of vanilla.
Other flavours to try: orange and chocolate, almond, maple pecan, coffee. If you feel your filling is too soft to hold a shape, add more icing sugar, about 1/4 cup at a time.
Mix flavours well. Portion into small egg sizes and chill in fridge or freezer for 1 hour. Once chilled shape into eggs
Melt 2 cups of chocolate, either chocolate chips or baker’s chocolate chopped up. We used the microwave, if using the stove use a double boiler to avoid burning the chocolate.
Dip or drizzle at will! Chill eggs. Best stored in the fridge.