I’ve had this in my mind for awhile that I’ve wanted to create chocolate covered Easter eggs. I wanted to come up with my own recipe with a more unique taste. I also wanted the center to be creamy in some of the eggs. Now that I’m thinking about it, it’s starting to appear that I want a lot.
The recipes that will follow are ones I created. However, I want to refer you to a recipe for Marshmallow Fluff that I made in order to create these recipes. That’s right: YOU can MAKE your own marshmallow fluff. Before I go any further, I have to tell you what a great benefit it is to make your own. Any of your recipes that you make with the fluff will turn out so much better. There’s a difference in taste, and you’ll receive compliments galore if you would just take the less than 15 minutes it takes to make it.
Here’s a link to the Marshmallow Fluff recipe I like to use. The first time I attempted it was when I was in North Carolina with family, and the nearest grocery store was too far away to complete making some treats I wanted to make.
If you’re not adventurous, don’t have the time, or just want to get to business with your eggs…buy marshmallow fluff.
The recipe above makes a good amount. In fact, it covered my recipes below.
What I was aiming for was a cream filled egg with some luscious flavors. I wanted a “melt in your mouth” kind of experience. I made large eggs with these, but my advice would be to cut the eggs into half of the size I made. Why? Well, let’s just say that these are super sweet, and you may want to take it in small doses. We opted just to slice them up.
Lemon Cream Filled Egg
I loved the taste of this. Now, you can use whatever kind of chocolate on it that you want. I used white chocolate.
3 cups powdered sugar
1/2 cup marshmallow fluff
2 TBSP softened butter
1 TBSP lemon juice
1/4 tsp lemon extract (this can be replaced with lemon zest if desired)
Yellow Food Coloring (optional)
Extra powdered sugar for dusting.
Place all ingredients in a mixing bowl, and mix slowly to avoid taking a powdered sugar shower. A Kitchen Aid has the power to take this on, but if you have a wimpy mixer, you may want to use a food processor or knead it by hand.
Scoop the mixture out using a metal spoon (your spatula can’t handle it) onto a flat surface dusted with powered sugar.
Roll into a cylinder roll.
Cut into sixths.
Shape into eggs.
Orange Creamsicle or Strawberry Filled Eggs
I just adored the thought of making eggs with an orange or pink center. I decided to make these differently than the lemon filled ones above.
3 cups of powdered sugar
1 cup of marshmallow fluff
2 TBSP of softened butter
1 tsp of pure orange extract for Orange Creamsicle OR 1 tsp of Imitation Strawberry Flavor
food coloring (optional)
Follow the preparation instructions for the Lemon Cream Filled Egg.
Chocolate Fudge Filled Egg
4 powdered sugar
1/4 cup cocoa
1 cup of marshmallow fluff
4 ounces cream cheese
1 tsp vanilla
OPTIONAL: Add chopped nuts, cherries, etc.
Combine all ingredients in a mixing bowl and mix until well blended.
Follow the same instructions as above, but divide the mixture into eighths instead of sixths.
Directions for ALL Eggs
After your cream centers have chilled for a couple of hours (or overnight), you are ready to cover them with chocolate. If you can easily pull them off the parchment or wax paper, they are ready to be covered.
One 11.5 bag of chocolate chips is enough to cover 8 eggs. You can choose whatever kind of chocolate you want…whether it be dark, semi-sweet, milk chocolate, or white chocolate. Also, the melting chips that can be bought at craft stores work well too. I found that working with 1/2 cup at a time works well for me with heating and melting by microwaving at 30 second intervals and stirring. The key is to not overheat or your chocolate is doomed. Be careful with it, and all will be well! You may need to thin out your chocolate with 1 tsp of vegetable oil.
Dip your egg face down. Then, flip it over. Pull it up out of the chocolate, and let the chocolate drip off. Then, transfer it back onto the parchment or waxed paper. Continue to do this with all of your eggs until they’re covered. You’ll notice the chocolate hardens on the centers quickly due to them having been so cold.
When your centers are covered, if you would like, you can put them back into the refrigerator to speed up the hardening process.
You can choose to decorate the eggs however you want. I chose to take a standard Royal Icing recipe (not my own, but quite common) to make flowers with leaves.
Royal Icing For Flowers and Decorations
1 egg white
1 tsp lemon juice
2 cups of powdered sugar
Beat these ingredients in a mixer until it becomes thick like a thick meringue.
I know this doesn’t look like a lot, but if you’re just dabbing flowers here and there, it’s a great amount.
Use gel colors to color the icing for the best colors. I divided the icing into thirds, and I chose to make pink and purple flowers because those are the favorite colors of my younger two daughters. I made green out of the last third for leaves. I ended up having to water down the green a bit because my leaves were separating when I was trying to make them, and I added a bit too much water, so start with 1/2 tsp if you need to do the same.
Make sure you cover your Royal Icing to keep it from hardening right away. I put mine in the decorating bags, and then prepared my eggs to decorate.
Now, the chocolate did settle around the bottom edges a bit. I took a sharp knife and carved off the excess chocolate to “neaten” the eggs up.
Then, I placed a couple of leaves and flowers on the eggs.
I also used some of the leftover chocolate and zig zagged it across other eggs. Here is the end result:
To all my friends here: I hope you enjoy my Easter Egg recipes! The kids voted the chocolate fudge as being their favorite. Next time, I’m putting maraschino cherries in them.
I hope you all have a wonderful Easter!