Chocolate Covered Eggs

Updated on 4/20/19 to include a few new flavor varieties!

This is one of those recipes that I could’ve sworn was posted at one time but I can’t find it anywhere. With the Easter holiday quickly approaching I have been asked a couple of times for the recipe and just now took the time to look for it… hence the reason for this post.

You can cover these with white chocolate or any chocolate that you prefer if you like. I can remember my Mom using the ‘leftover’ chocolate scrapings that my dad would bring home from the Hershey factory when we lived in PA. That was so good! We have also used the candy coating that you can find in the baking aisle but mostly we use chocolate chips now.

While the most popular shape for these candies is the egg shape you can also shape them and decorate them in a variety of different shapes, sizes, and colors for whatever the holiday or occasion. I try to decorate the eggs differently to identify the filling inside because it gets quite confusing when you make several different flavors.

We also like to try out different flavors and variations so there is a base recipe that you can adapt and experiment with. I have also seen some variations with candies like M&Ms and Reese’s pieces mixed into the filling… yum!

Just have fun and let the kids help with this one! I have many fond memories of helping to make these as a child. We also made these in high school for many fundraisers and sold out every time.

Chocolate Covered Eggs

Ingredients:

Base recipe:
  • 1 pack cream cheese
  • 1 stick butter
  • 2 – 2 1/2 pounds of confectioner’s sugar
  • 1 t. vanilla, optional
  • 2 c. chocolate chips (you can experiment with other flavors like white chocolate, peanut butter, or really any flavor you find)
  • 1 T. oil, optional

Ingredients for other flavors listed below.

Directions:

  1. Mix the first four ingredients together until they resemble play dough. The dough is fine to use as is or you can divide the dough and add flavorings, as desired. (The amounts listed at the bottom will work for 1/4 of the dough. You can adjust the amounts for your taste.)
  2. Line a couple of cookie sheets with wax paper.
  3. Once the dough has been flavored it is time to shape them. You can shape them into balls, hearts, eggs, or anything your little heart desires. For some of the stickier doughs, it is also helpful to have a little bit water to wet your hands with as you shape the eggs. At this point, I usually set them on a wax paper lined cookie sheet and place them in the freezer for 20-30 minutes.          

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  1. Melt the chocolate over low heat on the stove or in the microwave for 30 seconds at a time, stir often until smooth. You can add the oil at this point if desired.
  2. Carefully dip the chilled balls into the melted chocolate and place on the wax paper lined sheet. Chill in the refrigerator at least an hour.  57882614_10218527865611494_8293455778400960512_n
  3. Decorate them with icing, sprinkles, drizzled chocolate, or crushed candies (this is easier to do when the chocolate is soft), and/or drizzled chocolate as desired. Trim the excess chocolate from the edges, if desired.

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Makes 50 – 100 candies depending on size.

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Optional Flavors:

  • Almond Creme: Add 5-8 drops of almond extract to the base dough and mix well. Go to Step 2.
  • Chocolate Covered Cherries: Roll the base dough into small balls and flatten. Roll the flatten dough around a maraschino cherry. Go to Step 4.
  • Chocolate Creme: Add 1 c. unsweetened cocoa powder to the base dough and mix well. Go to Step 2.
  • Coconut Creme: Add 1 c. flaked sweetened coconut to the base dough and mix well. Go to Step 2.
  • Coffee Flavor: Add 1-2 T. (or more depending on your taste) instant coffee powder or Dandy Blend.
  • Lemon Creme: Add 5-8 drops of lemon oil to the base dough and mix well. Go to Step 2.
  • Maple Creme: Add 4-8 drops of maple flavoring to the base dough. Go to Step 2.
  • Marshmallow Creme: Add 1 c. marshmallow creme to the base dough and mix well. You may need to add a bit more powdered sugar to make the dough a little stiffer too. Go to Step 2.
  • Nutella/Hazelnut Creme: Add 1/2 – 1 c. Nutella to the base dough. Go to Step 2.
  • Orange Creme: Add 5-8 drops of orange oil to the base dough and mix well. Go to Step 2.
  • Peanut Butter Creme: Add 1 c. creamy (or chunky) peanut butter to the base dough and mix well. Go to Step 2.
  • Peppermint Creme: Add 4-8 drops of peppermint oil to the base dough and mix well. Go to Step 2.
  • Strawberry Creme: Add 5-8 drops of strawberry oil to the base dough and mix well. Go to Step 2.
  • Vanilla Creme: Add 3-4 teaspoons of vanilla extract to the base dough and mix well. Go to Step 2.

The flavor variations are endless and you can try your own with different flavorings and substitutions. You could even combine a couple of the ones above to make some unique creations of your own. You could add chopped nuts, fruits, candies, or mini chips to the base dough as well as different flavorings and spices to make these unique. You could also add a little bit of food coloring, if desired, to help identify the different flavors.

Do you have any other flavors that you have tried? If so, let me know in the comments and we can add them to the recipe.

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