Best 3 Homemade Easter Eggs Recipes
**Unveil the Joy of Homemade Easter Eggs: Delightful Treats for Every Taste**
Celebrate the magic of Easter with a delightful array of homemade Easter eggs, a tradition passed down through generations. From classic chocolate eggs to vibrant speckled beauties, these recipes offer a range of flavors, colors, and techniques to suit every taste and skill level. Discover the art of crafting smooth ganache fillings, explore the vibrant world of natural food coloring, and add a touch of whimsy with creative decorating ideas. Whether you're a seasoned baker or a novice in the kitchen, these recipes promise an enjoyable and rewarding Easter egg-making experience, creating cherished memories and delicious treats to share with loved ones.
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
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.
HOMEMADE CHOCOLATE EASTER EGGS
These chocolate easter eggs are made without a mold. They are basically oval chocolate truffles . I usually coat half in cocoa powder and the other half in coconut flakes. Store in the fridge for up to 1 week, but they never last that long in my house!
Provided by Marianne
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 5h30m
Yield 20
Number Of Ingredients 7
Steps:
- Place chocolate, cream, and butter 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, about 5 minutes.
- Remove from heat and stir in rum, followed by confectioners' sugar. Cool briefly, then cover and cool in the refrigerator until firm, about 5 hours.
- Shape chocolate mixture into oval eggs. Place cocoa powder and coconut flakes in separate small bowls. Roll 1/2 of the chocolate eggs in the cocoa powder and the other 1/2 in coconut flakes. Transfer to the refrigerator.
Nutrition Facts : Calories 111.1 calories, Carbohydrate 10.1 g, Cholesterol 9.3 mg, Fat 7.9 g, Fiber 1.4 g, Protein 1.1 g, SaturatedFat 3.2 g, Sodium 2.8 mg, Sugar 7.7 g
HOMEMADE EASTER EGGS
Creamy and smooth, these homemade Easter candies are delicious! I'm not sure which I liked more, the coconut or peanut butter... I kept tasting both trying to decide. They'd be a cute addition to any Easter basket. Or, place a few in a cellophane bag and you have a lovely place card for your Easter meal.
Provided by Irene Marie Monks Kazan
Categories Chocolate
Time 1h
Number Of Ingredients 9
Steps:
- 1. Mix together butter, cream cheese, and vanilla well.
- 2. Add the box of powdered sugar mix well. Split in half.
- 3. In one half, add the bag of coconut and beat well. In the other half, add the peanut butter beat until combined well.
- 4. Shape into easter eggs and freeze for half an hour on wax paper on cookie sheet.
- 5. Melt your semi-sweet morsels in the microwave in 30-second intervals with the butter or Crisco till hot; about 2 minutes.
- 6. Take out a small batch and dip into chocolate. I shake them to get off excess chocolate and place them back onto wax paper. I put colored nonpareils on the coconut, so we can tell them apart. Put in fridge for about 30 minutes then put into airtight containers. Separate the layers with wax paper. ENJOY, they are sooo good.
Tips:
- Use high-quality chocolate: The better the chocolate, the better the eggs will taste. Look for chocolate with a cocoa content of at least 70%.
- Temper the chocolate: Tempering the chocolate will help it set smoothly and give it a shiny finish. To temper chocolate, melt it slowly over a double boiler, stirring constantly. Once the chocolate is melted, remove it from the heat and let it cool slightly, stirring occasionally. Then, return the chocolate to the heat and stir until it reaches the desired temperature (about 88°F for dark chocolate, 86°F for milk chocolate, and 84°F for white chocolate).
- Use a variety of toppings: Get creative with your toppings! You can use anything from sprinkles and chopped nuts to candy and marshmallows.
- Be patient: Making chocolate eggs takes time and patience. Don't rush the process, or you'll end up with eggs that are cracked or misshapen.
- Have fun! Making chocolate eggs is a fun and rewarding experience. Enjoy the process and don't be afraid to experiment.
Conclusion:
With a little patience and creativity, you can make delicious and beautiful chocolate eggs at home. These eggs are a perfect gift for friends and family, or you can enjoy them yourself. So get creative and have fun!
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