Chocolate-Covered Eggs Recipe

Chocolate-Covered Eggs RecipePhoto by: Taste of Home Chocolate-Covered Eggs Recipe Rating 4

These pretty little candies beat any store-bought variety hands down! They take some effort, but the look of delight on the faces of those who try them make every minute worth it. —Louise Oberfoell, Bowman, North Dakota

This recipe is:

Diabetic Friendly

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Chocolate-Covered Eggs Recipe
  • Prep: 1 hour + chilling
  • Yield: 24 Servings
60 60

Ingredients

  • 1/4 cup butter, softened
  • 1 jar (7 ounces) marshmallow creme
  • 1 teaspoon vanilla extract
  • 3 cups plus 1 tablespoon confectioners' sugar, divided
  • 3 to 4 drops yellow food coloring, optional
  • 2 cups (12 ounces) white baking chips or semisweet chocolate chips
  • 2 tablespoons shortening
  • Icing of your choice
  • Assorted decorating candies

Directions

  • In a large bowl, beat the butter, marshmallow creme and vanilla until smooth. Gradually beat in 3 cups confectioners' sugar. Place 1/4 cup creamed mixture in a bowl; add yellow food coloring if desired 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. Yield: 2 dozen.

Nutritional Facts 1 egg equals 180 calories, 7 g fat (4 g saturated fat), 5 mg cholesterol, 22 mg sodium, 31 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Originally published as Chocolate-Covered Eggs in Taste of Home's Holiday & Celebrations Cookbook Annual 2010

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Reviews for Chocolate-Covered Eggs (11)

Chocolate-Covered Eggs Recipe

Chocolate-Covered Eggs

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >


Reviewed on Mar. 27, 2012 by kaykay11

I wonder how this would be to make one BIG egg?? Any thoughts?


Reviewed on Apr. 25, 2011 by Rsamek

I didn't mind making the eggs, however, they were way too sweet for my liking, and everyone else. I made them for Easter, and five people split one egg. Maybe I made them too big, but from the batch, I made 24 eggs.


Reviewed on Apr. 20, 2011 by cynthiaelliott

I had fun making these eggs. I used my devilled egg trays to shape them, however the eggs ere only half shape not a full egg. I sprayed the trays with vegetable spray and it worked very well. I used 4 tsp shortening with 12 oz of chips but there was still lots of choc left over. Try using less choc with 2 tbsp shortening. The eggs tasted great.


Reviewed on Apr. 20, 2011 by sdtdcd1@aol.com

Crisco in the can is shortening.


Reviewed on Apr. 19, 2011 by anaemerald

Not nearly as difficult as one might think! This is a fun recipe as well as tasty.


Reviewed on Apr. 17, 2011 by salemlady1955

I injoy makeing them for myfriends


Reviewed on Apr. 16, 2011 by Selene K

These eggs are really small and IF I made them again, I would make a little larger. I found when making the yellow centers, if you dipped your hands in water, they were very easy to form. I didn't want to add any more sugar to this already sugar loaded treat. Because they are so small, it was hard to decorate with frosting. They do taste good and look nice. Allow plenty of time to prepare.


Reviewed on Apr. 14, 2011 by Marilyn Rae

Made these today with very tasty results. Only thing I would change is to add about 1/2 cup more of confectioners sugar to the filling mixture. It was quite sticky to work with. I will make them again. Yum!


Reviewed on Apr. 08, 2011 by terrev

For adding to the melted chocolate use the Crisco/shortening for best results for coating candies. Or you may have a mess of curdled looking chocolate to dip them in.


Reviewed on Apr. 04, 2011 by zakons

shortening = vegetable shortening Notes: Crisco is a popular brand. Substitutes: butter (1 cup shortening = 1 cup + 2 tablespoons butter; butter is better tasting than shortening but more expensive and has cholesterol and a higher level of saturated fat; makes cookies less crunchy, bread crusts more crispy) OR margarine (1 cup shortening = 1 cup + 2 tablespoons margarine; margarine is better tasting than shortening, but more expensive; makes cookies less crunchy, bread crusts tougher) OR lard (1 C shortening = 1 C - 2 tablespoons lard; lard has cholesterol and a higher level of saturated fat)

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