Chocolate Covered Cream Center Eggs Recipes

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.

Steps:

• In a large bowl, beat the butter, marshmallow creme and vanilla until smooth. Gradually beat in 3 cups confectioners' sugar. Place 1/4 cup butter mixture in a bowl; add yellow food coloring, and mix well. Shape into 24 small balls; cover and chill for 30 minutes. Wrap plain mixture in plastic wrap; chill for 30 minutes. , Dust work surface with remaining confectioners' sugar. Divide plain dough into 24 pieces. Wrap one piece of plain dough around each yellow ball and form into an egg shape. Place on a waxed paper-lined baking sheet; cover with plastic wrap. Freeze for 15 minutes or until firm. , In a microwave, melt chips and shortening; stir until smooth. Dip eggs in mixture; allow excess to drip off. Return eggs to waxed paper. Refrigerate for 30 minutes or until set. Decorate with icing and decorating candies as desired. Store in an airtight container in the refrigerator.

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.

Steps:

• Beat cream cheese and margarine until well blended.
• Gradually add sugar until smooth.
• Divide mixture into three separate bowls.
• Add coconut and vanilla to one bowl.
• Add peanut butter and vanilla to another bowl.
• Leave one bowl as plain cream cheese.
• Make egg shapes and place on waxed paper lined cookie sheet.
• Refrigerate until well chilled, about 2 hours.
• Melt chocolate chips in a double boiler.
• Dip eggs in chocolate using a fork to hold them.
• Place back on waxed paper.
• Refrigerate for 10 to 15 minutes.

Steps:

• Pour milk and chocolate syrup into a glass. Stir until well combined. Slowly add seltzer and watch it foam.

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.

Steps:

• Using an electric hand mixer, mix together the cream cheese and butter until it becomes one creamy mixture. Add the vanilla and continue to mix until incorporated.
• Add the butter and cream cheese mixture to the sugar. Then knead together as if making dough. Once the mixture is combined, take pieces that are about the size of your palm and roll them into egg shapes. Place them on wax paper or parchment paper and then in the refrigerator until they are firm.
• Melt the chocolate and shortening in a small bowl set over a pot of warm water, making a "double boiler." Do not let the water boil because you don't want the chocolate to get too warm.
• Stir the chocolate constantly and scrape the sides of bowl.
• Remove the bowl from the pot once the chocolate is melted. Use a fork to dip the prepared butter cream "eggs" into the melted chocolate. Dip the whole egg in the chocolate and gently tap the fork on the side of the bowl to remove extra chocolate. Place the coated egg onto a wax paper-covered tray or cookie sheet. Place the tray in the refrigerator to chill 30 minutes, allowing the chocolate to harden.