Easter Eggs

Easter Eggs

Make these easy chocolate candies for Easter baskets or to serve with Easter dinner. Pudding mix provides the chocolate for the centers. For the coating, you can choose either dark chocolate, milk chocolate, or white chocolate.

Recipe from Family Circle
YIELD
about 10 large eggs or 20 small eggs
PREP TIME
45 mins

Easter Eggs

Make these easy chocolate candies for Easter baskets or to serve with Easter dinner. Pudding mix provides the chocolate for the centers. For the coating, you can choose either dark chocolate, milk chocolate, or white chocolate.

Recipe from Family Circle
Recipe from Family Circle
Easter Eggs
YIELD
about 10 large eggs or 20 small eggs
PREP TIME
45 mins
Ingredients
  • 1/3  cup butter or margarine
  • 1   package (about 3 ounces, 4 servings) chocolate pudding and pie filling mix (not instant)
  • 1/4  cup milk
  • 1/8  teaspoon almond extract
  • 1 3/4  cups powdered sugar
  • 1/2  cup finely ground blanched almonds
  •  Chocolate Coatings (recipes follow)
Chocolate Coatings
    Milk Chocolate Coating:
    • 12   ounces (2 cups) milk chocolate chips
    • 6   tablespoons solid vegetable shortening
    Semisweet Chocolate Coating:
    • 12   ounces (2 cups) semisweet chocolate chips
    • 1/4  cup solid vegetable shortening
    White Chocolate Coating:
    • 16   ounces (3 cups) white chocolate chips or 8 bars (2 ounces each) premier white chocolate baking bars
    • 1/2  cup solid vegetable shortening

    Related Video
    What is Aioli--Counter Intelligence

    Aļoli is a garlic mayonnaise, originally from the Provence region of France. It's used as a condiment for potatoes, fish, and vegetables.

    Directions
    1. 
    Melt butter in saucepan over medium-low heat. Stir in pudding mix until smooth. Gradually add milk, whisking constantly, until mixture is thickened and creamy, about 5 minutes. Remove from heat. Stir in almond extract. Turn into large bowl. Cover surface of pudding directly with plastic wrap. Cool to room temperature, about 20 minutes, stirring occasionally.
    2. 
    When pudding is completely cooled, beat in confectioners sugar with wooden spoon until smooth (mixture will be stiff). Stir in 1/2 cup almonds. Cover; refrigerate 30 minutes or until mixture holds its shape.
    3. 
    Using 2 level measuring tablespoonfuls cream for each large candy or 1 level tablespoonful for each small candy, form into egg shapes. Place on small baking sheet. Cover loosely with plastic wrap. Refrigerate 1 hour or until eggs are firm.
    4. 
    Prepare desired chocolate coating (recipe follows).
    5. 
    Line baking sheet with waxed paper. Reshape eggs if necessary. Place eggs, one at a time, in chocolate coating; using a fork, roll egg around in chocolate to coat completely. Remove egg with fork, letting as much excess chocolate as possible drip back into bowl.
    6. 
    Place eggs on waxed paper-lined baking sheet. Touch up coating with small metal spatula, if necessary. Let stand at room temperature until firm. If eggs become too soft while dipping, refrigerate to firm. Repeat process, dipping eggs in chocolate coating again. Let eggs firm completely.
    7. 
    Decorate with swirls of contrasting melted chocolate. Using thin spatula, loosen; place on serving platter.
    Chocolate Coatings
    1. 
    Melt butter in saucepan over medium-low heat. Stir in pudding mix until smooth. Gradually add milk, whisking constantly, until mixture is thickened and creamy, about 5 minutes. Remove from heat. Stir in almond extract. Turn into large bowl. Cover surface of pudding directly with plastic wrap. Cool to room temperature, about 20 minutes, stirring occasionally.
    2. 
    When pudding is completely cooled, beat in confectioners sugar with wooden spoon until smooth (mixture will be stiff). Stir in 1/2 cup almonds. Cover; refrigerate 30 minutes or until mixture holds its shape.
    3. 
    Using 2 level measuring tablespoonfuls cream for each large candy or 1 level tablespoonful for each small candy, form into egg shapes. Place on small baking sheet. Cover loosely with plastic wrap. Refrigerate 1 hour or until eggs are firm.
    4. 
    Prepare desired chocolate coating (recipe follows).
    5. 
    Line baking sheet with waxed paper. Reshape eggs if necessary. Place eggs, one at a time, in chocolate coating; using a fork, roll egg around in chocolate to coat completely. Remove egg with fork, letting as much excess chocolate as possible drip back into bowl.
    6. 
    Place eggs on waxed paper-lined baking sheet. Touch up coating with small metal spatula, if necessary. Let stand at room temperature until firm. If eggs become too soft while dipping, refrigerate to firm. Repeat process, dipping eggs in chocolate coating again. Let eggs firm completely.
    7. 
    Decorate with swirls of contrasting melted chocolate. Using thin spatula, loosen; place on serving platter.
    Comments
    Back to Top