- 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
- 2 cups (12 ounces) white baking chips or semisweet chocolate chips
- 2 tablespoons shortening
- Icing of your choice
- Assorted decorating candies
- 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. Yield: 2 dozen.
Reviews forChocolate-Covered Eggs
"These were a big hit. We found that they actually taste better after a few days in the fridge. The taste really develops, and for some reason they taste a little less sweet. They are definitely very sweet, a candy, which you can tell by the ingredients alone.I also found the "yolk" part impossible to work with before chilling. It is too soft and sticky to shape into tiny little balls. So next time I'm going to chill everything first, and then shape them. I followed the recipe exactly, and I will definitely make these again, with lots of chilling, and possibly even freezing in between shaping. I used white chocolate chips, and I will stick with that in the future.The eggs look really adorable with the little "yolk" inside. They look like real eggs. I used liquid food coloring, and added quite a bit. It gave the yolk the perfect color.This recipe is a keeper. I only deducted one star because they are so hard to work with."
"These were great. I loved the texture and the taste. I did use almond bark for a coating and decorated with white chocolate. Next time I will experiment with flavorings in the filling."
"I just made these, did not use the yellow center, just shaped into eggs. The "fondant" tastes great and works up very easily. I chose to use a chocolate chip/paraffin wax dip and then used Easter sprinkles on them. This recipe is a keeper."
"For less sweet variety, substitute 3/4 cup of the Confectioners Sugar with pulverized Nilla Wafers. Grind them in a food processor. They end up being a bit more grainy texture but it is an acceptable trade off for less sweet."
"I had A friend make some with Strawberry and lemon filled they were the best."
"ha ve not tried recipe but will it doesnt say diabetic friendly it says diabetic exchange , i am a diabetic & will try one or two"
"I make these knowing they were not diet friendly. They were a big hit with my Grandchildren. They didn't eat too many because they aren't allowed to have too many sweets. They will portion these out over several days. Everyone loved them and I got lots of compliments. Thanis for this recipe."
" As with everything, moderation is the key."
"Will not make this, but liked reading the recipe. I agree with others that a diabetic has little use for these, beautiful as they are and the way I cound 62 grams of carbs is way more than my 2 starches.."