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 SURPRISE EASTER EGGS
Here's a fun Easter surprise: Make your own hollow chocolate eggs and fill them with surprise treats. The egg-shaped silicone molds will do most of the work for you, making them look pretty and polished.
Provided by Riley Wofford
Time 45m
Yield Makes Eight 2-inch or Five 4-inch Eggs
Number Of Ingredients 4
Steps:
- Melt colored melts in a heat-proof bowl (or separate bowls, if using multiple colors) according to package instructions until completely melted and smooth. Consistency should be loose but spreadable; if too thick, stir in shortening, 1/4 teaspoon at a time, until proper consistency is reached.
- Using a food-safe paintbrush, brush insides of clean, dry 2-inch or 4-inch egg molds with light-handed, wide brushstrokes of colored melt. Refrigerate 5 minutes, or let set in a cool place about 30 minutes.
- Melt cocoa melts in a heatproof bowl according to package instructions until completely melted and smooth. Let cool until warm and pourable but no longer hot to the touch (if too hot, it will melt the brushstroke design). Working one at a time, pour 1 to 2 tablespoons cocoa melt (depending on size of mold) into each mold, over colored brushstrokes. Use a clean food-safe brush to gently brush chocolate into an even layer over bottom and up sides of each egg until completely covered, taking extra care when brushing over colored brushstrokes. Let set, then repeat 2 to 3 more times, until you have a nice, thick layer. (This will make the eggs sturdier and keep them from breaking during assembly.)
- Scrape edges of molds with a sharp paring knife to create clean edges; reserve any remaining chocolate to remelt for assembly. Refrigerate 5 to 10 minutes (to set and make easier to remove).
- Meanwhile, reheat reserved chocolate until smooth and brushable. Gently pop each egg half out of its mold, then fill one half with candies and brush edges with reserved chocolate. Press second egg half at seam until connected. Repeat with remaining eggs. Scrape seams of eggs with paring knife again to create a smooth oval. Handle with care and store in a cool, dry place up to 1 week.
CHOCOLATE COVERED EASTER EGGS
This is a great recipe that you can add different ingredients to that will make 4 different kind of eggs...all yummy. I always get tons of compliments when I make these.
Provided by JAMVS
Categories Desserts Candy Recipes Chocolate Candy Recipes
Time 2h30m
Yield 48
Number Of Ingredients 9
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.
Nutrition Facts : Calories 204.1 calories, Carbohydrate 30.9 g, Cholesterol 10.2 mg, Fat 9.3 g, Fiber 1.5 g, Protein 2.4 g, SaturatedFat 4.7 g, Sodium 57.9 mg, Sugar 28.1 g
HOMEMADE EASTER EGGS
Make your own beautiful homemade chocolate Easter eggs, using milk, white and plain chocolate, with our ultimate step-by-step guide
Provided by Jane Hornby
Categories Afternoon tea, Dessert, Snack, Treat
Time 55m
Yield Makes 1 x 14cm, 2 x 10cm or 4 x 8cm eggs
Number Of Ingredients 9
Steps:
- Wash each half of your Easter egg mould with hot soapy water and a soft sponge, then dry carefully. Using a ball of cotton wool, buff the inside of the mould. The better the shine on the mould, the better the finish on the chocolate.
- Melt then temper the white chocolate for the brush strokes (see tip).
- Colour half the melted white chocolate with a little of the gel if you want, then brush graphic stripes of chocolate onto the moulds. Let each colour set before you add the next (setting is really speedy if you've achieved good temper). Go over some stripes twice, to make the colours pop out. Repeat the melting and tempering process with the dark chocolate, if you like.
- Line a baking sheet with parchment. Melt and temper the milk chocolate. Half-fill one mould with the chocolate, then tip it this way and that to completely cover the mould.
- Pour the excess back into the chocolate bowl, and scrape a palette knife across the mould to clean it up. Repeat with the other half of the egg. Set the moulds, flat-side down, on the lined sheet. Transfer to the fridge and leave to set for about 10 mins.
- When the chocolate is solid, flex the moulds to gently release. Take your time - you will see the air slowly creepy its way between the plastic and the shiny, hard chocolate. Heat oven to 180C/160C fan/gas 4.
- Heat a baking sheet in the oven until warm. Put the gloves on (prevents fingerprints) and pick up one side of the egg. Any messy edges can be melted flat by holding them against the tray. Next, carefully rub the flat edge of the egg on the tray to melt it a little.
- Repeat with the second side. If you're struggling to pick up the egg from the tray, use your palette knife to help.
- Hold the melted edges of the egg together for a few moments until they stick. Wipe away any excess, then leave the egg to set in the fridge for a few mins. The egg is now ready to give or wrap up for Easter. Store in a cool place away from fluctuating temperatures.
Nutrition Facts : Calories 674 calories, Fat 42 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 60 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.2 milligram of sodium
More about "easter chocolate eggs made with a mold recipes"
CHOCOLATE RASPBERRY EGGS - HUNGRY HAPPENINGS
From hungryhappenings.com
4.8/5 (4)Calories 192 per servingCategory Dessert
HOW TO MAKE CHOCOLATE EGGS - ALLRECIPES
From allrecipes.com
- Melt the chocolate. Melt 3/4 of the chocolate in a double boiler or in the microwave. If using chocolate bars, chop the chocolate first to make melting easier.
- Temper the chocolate. Using a candy thermometer, remove the chocolate from the heat once it reaches 118 degrees F for dark chocolate or 113 degrees F for milk chocolate.
- Brush and chill. Once your chocolate is tempered, it's time to get brushing! Using a pastry brush, paint egg molds with chocolate until fully and evenly covered.
- Unmold and trim. Carefully unmold your eggs after chilling. Take a sharp knife and clean up the edges, gently scraping away any stray bits of chocolate.
- Brush edges with chocolate. Using leftover melted chocolate, brush the edges with melted chocolate to act as glue, sealing both halves together.
- Seal and set. Bring the two halves together and gently press to seal. Carefully set back in the mold and chill for 10 to 15 minutes, or until set.
BREAKABLE CHOCOLATE EASTER EGGS FILLED WITH CANDY
From hungryhappenings.com
REESE'S CHOCOLATE PEANUT BUTTER EGG RECIPE
From fabulesslyfrugal.com
HOW TO MAKE A CHOCOLATE EASTER EGG | JAMIE OLIVER
From jamieoliver.com
HOMEMADE EASTER EGGS RECIPE - BBC FOOD
From bbc.co.uk
VEGAN DARK CHOCOLATE TRUFFLE EASTER EGGS - STACEY …
From staceyhomemaker.com
HOLLOW CHOCOLATE EASTER EGG RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.5/5 (70)Total Time 1 hr 15 minsCategory Dessert, CandyCalories 607 per serving
EASTER EGG SILICONE MOLD FOR CHOCOLATE, 4PCS 3D EGG SHAPE
From amazon.ca
Reviews 29
THIS SILICONE EASTER EGG CHOCOLATE MOLD IS PERFECT FOR MAKING …
From eatingwell.com
CARAMEL EGGS - HUNGRY HAPPENINGS
From hungryhappenings.com
MEREDITH ON INSTAGRAM: "HERE’S AN EXCITING RECIPE FOR YOU TO TRY ...
From instagram.com
HOW TO MAKE AN EASTER EGG | BBC GOOD FOOD
From bbcgoodfood.com
HOMEMADE CHOCOLATE EASTER EGGS RECIPE | CHOCOLATE RECIPES | SBS …
From sbs.com.au
EASY MINI SOLID CHOCOLATE EASTER EGGS TUTORIAL - YOUTUBE
From youtube.com
CHOCOLATE EASTER EGGS RECIPE - MASHED.COM
From mashed.com
EASTER CHOCOLATE EGGS MADE WITH A MOLD RECIPE
From lkzoa.dixiesewing.com
HOMEMADE DAIRY-FREE CHOCOLATE EASTER EGGS - COOKING WITH ELO
From cookingwithelo.com
40 HOMEMADE EASTER CANDY RECIPES | TASTE OF HOME
From tasteofhome.com
24 BEST CHOCOLATE EASTER EGGS 2023 - TOP CHOCOLATE EGGS TO BUY
From goodhousekeeping.com
You'll also love