When my children we young I began making chocolate easter eggs instead of purchasing store-bought candy. These easy-to-make chocolate-covered Easter Eggs will delight all your family members young and old alike. I sometimes omit the coconut and just make cream eggs and peanut butter eggs. You can serve them plain or decorated with purchased sugar appliqués. However, you choose to embellish these candy eggs will be a big success.
I purchased the Easter bunny plate at Pottery Barn and use it every year not only at Easter but for spring entertaining. I can serve veggies and dip for a spring cocktail party or shrimp with cocktail sauce to name a few suggestions. The plate is too adorable to use only for Easter!
CHOCOLATE COVERED EASTER EGGS
8 tablespoon butter softened
4 cups confectioners sugar
1 teaspoon vanilla
3/4 cup sweetened condensed milk
7 ounces sweetened coconut
2/3 cup creamy peanut butter
1 package(12 ounces) of Ghirardelli Semi-Sweet Chocolate Chips
6 tablespoon butter
2 tablespoon heavy cream
Cream butter gradually with confectioners sugar. Add sweetened condensed milk and vanilla. Mix until combined. Divide the sugar mixture in half adding coconut to one half and peanut butter to the other. Shape cream mixtures into small eggs. Place on wax paper
Place chocolate and butter in a large glass bowl. Then, microwave one minute on high. The chocolate will look shiny; stir to combine butter. Microwave in 20-second intervals, stirring after each, until totally smooth. Chocolate continues to melt once you take it out of the microwave. If you microwave the chocolate until it looks completely melted, you risk burning the chocolate.
Add cream to the chocolate mixture until combined.
Roll eggs in chocolate and place on wax paper. Don’t coat the underside of eggs. Use a small spatula to smooth out the chocolate and cover the eggs of the filing. Decorate. Store in refrigerator until ready to serve. The eggs can be made ahead and frozen. Makes 36 eggs.