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Chocolate-Covered Eggs

These pretty little candies beat any store-bought variety hands down! Decorating them can take as little or as much effort as you like. The looks 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
    2 dozen

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
  • 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 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.
Nutrition Facts
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.
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Reviews

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Average Rating:
  • Robyne
    Mar 21, 2018

    I think the initial directions could be a little clearer. I had to read this a few times to distinguish between which was which as far as the first step. Even when I showed this to a few friends. All of us who have been baking etc for decades. It's a nice receipe. But, the directions in the first step maybe should be separated. As in1) the base - then the directions follow2)Enrobe/case - then the directions follow.Then perhaps refer to them by that name in the following instructions directions.It's just a bit unclear on which is which as they're not clearly identified. This could be very confusing for beginners.But, otherwise. Absolutely adorable and super sweet treats!

  • Moppel
    Mar 30, 2016

    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.

  • tptaylor13
    May 14, 2014

    .

  • paul3303
    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.

  • Barrett's Wife
    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.

  • ResYippie
    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.

  • elliottstacy88
    Mar 31, 2013

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

  • over50
    Mar 30, 2013

    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

  • gran2boyz22
    Mar 30, 2013

    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.

  • Tinaweana
    Mar 30, 2013

     As with everything, moderation is the key.