Show Subscription Form




Chocolate-Covered Eggs Recipe
Chocolate-Covered Eggs Recipe photo by Taste of Home

Chocolate-Covered Eggs Recipe

Publisher Photo
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
TOTAL TIME: Prep: 1 hour + chilling
MAKES:24 servings
TOTAL TIME: Prep: 1 hour + chilling
MAKES: 24 servings

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

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.

Directions

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

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.

Reviews for Chocolate-Covered Eggs

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
 (2)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed May. 14, 2014

.

MY REVIEW
Reviewed Apr. 23, 2014

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.

MY REVIEW
Reviewed Apr. 16, 2014

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.

MY REVIEW
Reviewed Apr. 15, 2014

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.

MY REVIEW
Reviewed Mar. 31, 2013

I had A friend make some with Strawberry and lemon filled they were the best.

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT