Chocolate-Covered Eggs Recipe
- 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
- 1. 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.
- 2. 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.
- 3. 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.
1 each: 180 calories, 7g fat (4g saturated fat), 5mg cholesterol, 22mg sodium, 31g carbohydrate (27g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 2 starch, 1 fat.
Reviews for Chocolate-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.."
"I found making the little eggs, with yolks, fun and relaxing; and allowed myself more than the hour recommended. For the coating I used the white chips and dipped 1/3 of the eggs in the white; then added a bit of blue food color, and dipped 1/3 of the eggs in it; then added a bit of yellow and dipped the last 1/3 of the eggs in the green. I used toothpicks for dipping the eggs. and on the white ones I immediately put a light sprinkle of those tiny multicolored sprinkles, and only decorated a few of the colored ones; leaving some plain to put in my little chocolate-pretzel nests. The toothpicks made it very easy to dip and decorate them. I agree with other posters that this recipe is definitely not diabetic friendly- I imagine that is an error. They are quite sweet as some have said, but delicious; after all, they are supposed to be sweet... they are candy."
"I wonder how this would be to make one BIG egg?? Any thoughts?"
"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."
"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."
"Crisco in the can is shortening."
"Not nearly as difficult as one might think! This is a fun recipe as well as tasty."
"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."
"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!"
"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)"
"I was not sure what "shortening" was; can you help? Is it butter? crisco? or email@example.com"