Easter is just around the corner and what better way to celebrate this festive season than with some delicious chocolate Easter eggs candy? Whether you’re planning on giving them away as gifts or just want to indulge in some chocolatey goodness, we’ve got you covered with not one but two mouth-watering recipes that are sure to satisfy your sweet tooth.
Recipe 1: Classic Chocolate Easter Eggs Candy
Ingredients:
- 1 cup semi-sweet chocolate chips
- 1/2 cup milk chocolate chips
- 1/2 cup heavy cream
- 1/4 cup unsalted butter, softened
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 cup powdered sugar
- Food coloring (optional)
Instructions:
- In a double boiler or a heat-safe bowl set over a pot of simmering water, combine the semi-sweet and milk chocolate chips, heavy cream, butter, and salt. Stir until melted and smooth.
- Remove from heat and stir in the vanilla extract and powdered sugar until well combined. If desired, add food coloring to achieve your desired color.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours or until the mixture is firm.
- Using a small cookie scoop or spoon, scoop out balls of the chocolate mixture and shape into egg shapes. Place on a wax paper-lined baking sheet.
- Refrigerate the chocolate eggs for another 30 minutes until firm.
- Melt additional chocolate chips in a small bowl. Dip the chocolate eggs into the melted chocolate, coating them completely. Allow the excess chocolate to drip off and place the eggs back onto the wax paper-lined baking sheet.
- Refrigerate for another 30 minutes or until the chocolate coating is firm.
- Enjoy!
Nutritional Information:
Serving size: 1 egg
Calories: 120
Fat: 8g
Saturated Fat: 5g
Cholesterol: 15mg
Sodium: 24mg
Carbohydrates: 12g
Fiber: 1g
Sugar: 10g
Protein: 1g
Cooking Time:
Preparation time: 15 minutes
Chilling time: 3 hours
Total time: 3 hours and 15 minutes
Equipment:
- Double boiler or heat-safe bowl
- Spoon or small cookie scoop
- Wax paper-lined baking sheet
Serving Suggestions:
These classic chocolate Easter eggs candy are perfect as gifts or as a treat for yourself. Serve them on a platter or in a decorative jar for a festive touch.
Variations:
You can switch up the flavor of these chocolate Easter eggs candy by using different types of chocolate chips such as dark chocolate, white chocolate, or even flavored chocolate chips like mint or raspberry.
Substitutions:
If you don’t have heavy cream, you can use half-and-half or whole milk instead. You can also substitute the unsalted butter with salted butter and omit the additional salt. If you don’t have powdered sugar, you can make your own by blending granulated sugar in a blender or food processor until it becomes a fine powder.
Storage:
Store the chocolate Easter eggs candy in an airtight container in the refrigerator for up to 2 weeks. You can also freeze them for up to 3 months.
Tips:
- Make sure to refrigerate the chocolate mixture for at least 2 hours or until firm before shaping into eggs to make it easier to handle.
- You can use a toothpick or fork to dip the chocolate eggs into the melted chocolate for easier handling.
- Add sprinkles or edible glitter for a festive touch.
Frequently Asked Questions:
Can I use different types of chocolate chips?
Yes, you can use any type of chocolate chips that you prefer.
Can I add nuts or other mix-ins?
Yes, feel free to add chopped nuts, dried fruit, or other mix-ins to the chocolate mixture before shaping into eggs.
Recipe 2: Peanut Butter Chocolate Easter Eggs Candy
Ingredients:
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1 tsp vanilla extract
- 3 cups powdered sugar
- 1 cup semi-sweet chocolate chips
- 1/2 cup milk chocolate chips
- 1/2 cup heavy cream
- 1/4 tsp salt
Instructions:
- In a large bowl, cream together the peanut butter, unsalted butter, and vanilla extract until smooth.
- Add the powdered sugar and mix until well combined.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours or until the mixture is firm.
- Using a small cookie scoop or spoon, scoop out balls of the peanut butter mixture and shape into egg shapes. Place on a wax paper-lined baking sheet.
- Refrigerate the peanut butter eggs for another 30 minutes until firm.
- In a double boiler or a heat-safe bowl set over a pot of simmering water, combine the semi-sweet and milk chocolate chips, heavy cream, and salt. Stir until melted and smooth.
- Remove from heat and allow the chocolate mixture to cool slightly.
- Melt additional chocolate chips in a small bowl. Dip the peanut butter eggs into the melted chocolate, coating them completely. Allow the excess chocolate to drip off and place the eggs back onto the wax paper-lined baking sheet.
- Refrigerate for another 30 minutes or until the chocolate coating is firm.
- Enjoy!
Nutritional Information:
Serving size: 1 egg
Calories: 160
Fat: 10g
Saturated Fat: 4g
Cholesterol: 10mg
Sodium: 57mg
Carbohydrates: 18g
Fiber: 1g
Sugar: 16g
Protein: 3g
Cooking Time:
Preparation time: 15 minutes
Chilling time: 3 hours
Total time: 3 hours and 15 minutes
Equipment:
- Double boiler or heat-safe bowl
- Spoon or small cookie scoop
- Wax paper-lined baking sheet
Serving Suggestions:
These peanut butter chocolate Easter eggs candy are perfect for those who love the combination of peanut butter and chocolate. Serve them on a platter or in a decorative jar for a festive touch.
Variations:
You can switch up the flavor of these peanut butter chocolate Easter eggs candy by using different types of chocolate chips such as dark chocolate, white chocolate, or even flavored chocolate chips like mint or raspberry.
Substitutions:
If you don’t have heavy cream, you can use half-and-half or whole milk instead. You can also substitute the unsalted butter with salted butter and omit the additional salt. If you don’t have powdered sugar, you can make your own by blending granulated sugar in a blender or food processor until it becomes a fine powder.
Storage:
Store the peanut butter chocolate Easter eggs candy in an airtight container in the refrigerator for up to 2 weeks. You can also freeze them for up to 3 months.
Tips:
- Make sure to refrigerate the peanut butter mixture for at least 2 hours or until firm before shaping into eggs to make it easier to handle.
- You can use a toothpick or fork to dip the peanut butter eggs into the melted chocolate for easier handling.
- Add chopped peanuts or pretzel pieces for a crunchy texture.
Frequently Asked Questions:
Can I use crunchy peanut butter?
Yes, you can use crunchy peanut butter for a crunchy texture.
Can I use a different type of nut butter