Best Chocolate Cream Eggs Recipes

CHOCOLATE CREAM FILLED EASTER EGGS

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.

MOUNDS COCONUT CREAM EGGS WITH HERSHEY'S CHOCOLATE COATING

Steps:

• In large bowl, stir together butter, corn syrup, vanilla and salt.
• Gradually add powdered sugar and coconut, beating until blended.
• Sprinkle about 1 TBSP additional powdered sugar on flat surface; knead 5 minutes.
• Using 1 1/2 tsp mixture for each candy, shape into egg shapes.
• Place on waxed paper-lined trays or cookie sheets.
• Refrigerate 1-2 hours before dipping into chocolate coating.
• After coating, loosely cover. Store in a cool dry place.
• Coating:.
• In a saucepan over medium heat, melt chocolate and shortening.
• Whatever you do - DO NOT ADD ANY WATER. It will ruin the coating.

CHOCOLATE PEANUT BUTTER ICE CREAM (NO EGGS)

Steps:

• Whisk cream, cocoa, sugar and salt in a saucepan to a a full roiling boil (should be foamy).
• Chill.
• Mix peanut butter and confectioner's sugar together (adjust amount of sugar to taste).
• Churn chocolate batter in an ice cream maker, per manufacturer's instructions.
• In a container, layer churned batter with dollops of peanut butter.
• Freeze.

CHOCOLATE COATED BUTTER CREAM EGGS

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.

CHOCOLATE ICE CREAM (NO EGGS)

Steps:

• Combine all ingredients in a blender and blend until sugar has dissolved.
• Pour into ice cream maker.
• Once the ice cream has churned, put into plastic containers and freeze for at least a couple hours before eating.

CHOCOLATE CREAM EGGS

Steps:

• 1. In a large mixing bowl, stir together the mashed potatoes and butter. Make sure ahead of time they have come to room t
• 2. Stir in the vanilla.
• 3. Add the powdered sugar and slowly mix all together. It will eventually come together like a moist dough. Place in the refrigerator for about an hour to harden.
• 4. Divide the mixture into 4 and shape into egg shapes. Place on waxed paper on a cookie sheet and return to the refrigerator for3 hours until firm.
• 5. Once the eggs are firm, melt the chocolate chips in the microwave 30 seconds at a time, stirring in between, until smooth.
• 6. Now you will need to cover the eggs in the chocolate. Line another cookie sheet with waxed paper. The best way to cover the eggs is to use a pastry brush/basting brush. Place the egg upside down in your palm and brush the chocolate on the bottom of the egg. Place the egg onto the waxed paper chocolate side down. Cover the top of the egg, making sure you cover all of the egg. You can try to make a fancy pattern with the brush if you want! Cover all 4 eggs and return to the refrigerator to set.
• 7. To serve, it is best to let the egg come to room temperature so that the chocolate shell does not crack when you cut it.