Homemade Chocolate Easter Eggs Food

EASTER EGGS

Steps:

• In a mixing bowl, combine sugar, margarine, cream cheese and vanilla extract. Divide the batter in half and place each half of the batter in a bowl on its own. Stir peanut butter into one of the bowls and coconut into the second.
• Using your hands, mold the dough into egg-shapes and arrange the forms on cookie sheets. Place the eggs in the freezer until frozen.
• Once the eggs have frozen, melt the chocolate and shortening in the top of a double-boiler. Dip the eggs into the chocolate until coated. Place the eggs on wax paper lined cookie sheets and return to the freezer to harden. After the chocolate has hardened the eggs can be kept in the refrigerator.

CHOCOLATE EASTER EGGS

Steps:

• In a large bowl, cream the butter and peanut butter until fluffy. Gradually add 1 cup confectioners' sugar and mix well. Stir in coconut and nuts. , Turn peanut butter mixture onto a surface lightly dusted with some of the remaining confectioners' sugar; knead in enough of the remaining confectioners' sugar until mixture holds its shape when formed. Shape into small egg-shaped pieces. Cover and chill for 1 hour. , In a microwave, melt chocolate chips and shortening; stir until smooth. Dip eggs; allow excess to drip off. Place on waxed paper; let stand until set. Chill.

HOMEMADE CHOCOLATE EASTER EGGS

Steps:

• In a large saucepan, combine the pudding mixes, butter and milk. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in sugar and peanut butter. Cool slightly. , Shape 1/2 cupfuls into egg shapes. Place on a waxed paper-lined baking sheet; refrigerate until set., In a microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth. Dip eggs in chocolate; allow excess to drip off. Return eggs to waxed paper to set. Decorate with icings and candies as desired. Store in an airtight container.

HOMEMADE EASTER EGGS

Steps:

• Wash each half of your Easter egg mould with hot soapy water and a soft sponge, then dry carefully. Using a ball of cotton wool, buff the inside of the mould. The better the shine on the mould, the better the finish on the chocolate.
• Melt then temper the white chocolate for the brush strokes (see tip).
• Colour half the melted white chocolate with a little of the gel if you want, then brush graphic stripes of chocolate onto the moulds. Let each colour set before you add the next (setting is really speedy if you've achieved good temper). Go over some stripes twice, to make the colours pop out. Repeat the melting and tempering process with the dark chocolate, if you like.
• Line a baking sheet with parchment. Melt and temper the milk chocolate. Half-fill one mould with the chocolate, then tip it this way and that to completely cover the mould.
• Pour the excess back into the chocolate bowl, and scrape a palette knife across the mould to clean it up. Repeat with the other half of the egg. Set the moulds, flat-side down, on the lined sheet. Transfer to the fridge and leave to set for about 10 mins.
• When the chocolate is solid, flex the moulds to gently release. Take your time - you will see the air slowly creepy its way between the plastic and the shiny, hard chocolate. Heat oven to 180C/160C fan/gas 4.
• Heat a baking sheet in the oven until warm. Put the gloves on (prevents fingerprints) and pick up one side of the egg. Any messy edges can be melted flat by holding them against the tray. Next, carefully rub the flat edge of the egg on the tray to melt it a little.
• Repeat with the second side. If you're struggling to pick up the egg from the tray, use your palette knife to help.
• Hold the melted edges of the egg together for a few moments until they stick. Wipe away any excess, then leave the egg to set in the fridge for a few mins. The egg is now ready to give or wrap up for Easter. Store in a cool place away from fluctuating temperatures.

CHOCOLATE CREAM FILLED EASTER EGGS

Steps:

• In a large bowl, mix milk, butter, corn syrup, salt and vanilla.
• Add icing sugar in 3 or 4 batches,stirring well after each addition.
• Mix well, then knead with hands, mixing in more icing sugar if needed, until mixture holds shape and is smooth.
• Take 1/4 of the mixture, and color it yellow for yolks.
• Form it into 10 to 15 small balls, set aside.
• Make 10 to 15 Larger balls with the remaining mixture.
• Flatten large ball in palm, place yellow ball in centre, then shape white mixture around it to form an egg shape.
• Place eggs on tray, cover well with plastic wrap so they do not dry out, and chill for at least 4 hours or until firm.
• Dipping Chocolate: Place chocolate and paraffin in bowl over hot (not boiling) water (approx 86 deg.) Use a fondue fork to dip eggs into chocolate.
• Place eggs on tray lined with waxed or parchment paper.
• Put in a cool place until chocolate is firm.
• Decorate if desired.

HOMEMADE EASTER EGGS

Steps:

• Polish the inside of each mould with a piece of kitchen towel. Then dampen a piece of kitchen towel with a little flavourless oil, sunflower will do, and polish the inside of each mould with the oil. This ensures a highly polished finish to the chocolate and also helps to release the set chocolate from the mould.
• It is essential to temper the chocolate - this is a method of heating and cooling chocolate for coating or moulding. The heating and cooling separates the cocoa solids and ensures the set chocolate will have a high gloss and smooth finish. To temper the chocolate you will need a cooking thermometer, a heatproof bowl and a saucepan of hot water. Break the chocolate into small, even pieces and melt gently in a bowl over a saucepan of hot, not boiling, water. Place the thermometer into the chocolate and heat until it reaches 43C. Take off the heat and cool to 35C. Now it is ready to use.
• Pour spoonfuls of the chocolate into each mould. Swirl around until coated, use the pastry brush if necessary and then remove excess chocolate. Leave to set, flat side down on a surface, like a large tray, covered in greaseproof paper. Fill each mould in the same way. You will have to repeat the process another two or three times to build up a good layer of chocolate in each mould. Wait for about 20 minutes for the chocolate to set in between layers. Draw a clean ruler or the flat edge of a knife across the chocolate to ensure a clean edge every time you add a layer. This is important so that the two sides of the egg stick together evenly. Leave to chill in a larder or cool place until set.
• Carefully un-mould the egg halves and place on a clean surface, taking care not to handle the chocolate too much as it will start to melt from the heat of your hands.
• To stick the two edges of an egg together, heat a baking sheet and then place the edges of two halves on it for a few seconds, then gently push the edges together.
• To decorate the eggs, sit an egg in a glass or small cup and use as a stand while you pipe your desired message on the egg. You can wrap your eggs in cellophane wrap and label them to give away or place them in a basket and offer them to guests.

"NO COOK" BUTTERCREAM EASTER EGGS

Steps:

• Line a large baking tray with parchment or a silicone mat, and set aside until ready to use.
• In a large mixing bowl or the bowl of a stand mixer, whip softened butter until light and fluffy. Whip in vanilla extract and salt.
• Gradually add icing sugar and milk, alternating between the two until all sugar is worked into the mixture and a soft dough has formed. If necessary, add a bit more icing sugar or milk-the dough should not be too sticky, or too stiff.
• Add your choice of flavor and color. If desired, you can separate the dough into several smaller bowls, rather than making only one flavor. You can also skip the flavoring and make classic vanilla buttercream eggs.
• Using your hands, shape the dough into balls and place on parchment-lined tray. Transfer to the refrigerator to chill while you melt and temper your chocolate.
• When chocolate is ready, remove buttercream centers from the fridge. Working quickly, use an enrobing fork to dip each center in the tempered chocolate and transfer to prepared tray. Decorate each egg with sprinkles or sanding sugar, or pipe with additional chocolate.
• Allow chocolate to set before transferring eggs to an airtight container. Layer eggs between parchment or wax paper. Store container in the refrigerator, or in a cool/dark place at room temperature, for up to two weeks.

CHOCOLATE CARAMEL EASTER EGGS RECIPE

Steps:

• Line cookie sheet with aluminum foil.
• Melt chocolate in top of a double boiler over simmering water, stirring frequently until smooth and candy thermometer registers 115 degrees F for bittersweet and 105 degrees F for white chocolate. Remove chocolate from over water.
• Spoon chocolate into 1 set of large egg molds, filling molds completely (do not fill the decorative base section of mold).
• Turn mold over the above-prepared cookie sheet, allowing excess chocolate to spill out. Shake mold to produce a uniformly thick shell. Turn mold right side up.
• Run fingertip gently around the edge of eggs to remove excess chocolate. Refrigerate.
• Tilt foil-lined sheet with melted chocolate over the top of a double boiler, scraping chocolate into the double boiler.
• Reheat to 115 degrees F for bittersweet and 105 degrees F for white chocolate, stirring frequently.
• Repeat coating process with remaining 2 large egg mold sets and 2 small egg mold sets, removing chocolate from over water while working and reheating chocolate after each set of egg molds is coated.
• Refrigerate molds.
• Return remaining chocolate on foil to top of the double boiler and set aside.
• Stir sugar and water in a heavy large saucepan over low heat until sugar dissolves.
• Increase heat and boil without stirring until syrup turns deep amber, washing downsides of the pan with a pastry brush dipped into water and swirling pan occasionally.
• Remove from heat. Add whipping cream and butter (mixture will bubble vigorously) and whisk until smooth. Whisk in sour cream.
• Let caramel filling stand just until barely cool, stirring occasionally, about 50 minutes.
• Spoon 2 scant tablespoons of caramel into each small half egg. Spoon ¼ cup caramel into each large half egg.
• Refrigerate while making chocolate filling.
• Bring whipping cream and butter to simmer in heavy medium saucepan, stirring until butter melts.
• Add chocolate and whisk until smooth and melted. Remove chocolate filling from heat.
• Whisk in sour cream. Let stand until cool but still pourable, stirring occasionally for about 30 minutes.
• Spoon filling over caramel in all egg halves, filling to ⅛ inch below the top edge.
• Chill until set, about 40 minutes.
• Re-warm reserved melted chocolate in top of a double boiler to 115 degrees F for bittersweet and 105 degrees F for white chocolate. Remove chocolate from over water.
• Working quickly, spread enough melted chocolate atop 1 set of filled eggs just to cover. Use an icing spatula to scrape excess chocolate from eggs and clean sides.
• Chill mold in fridge. Repeat with remaining egg molds. Refrigerate all molds until chocolate is firm, about 1 hour.
• Line cookie sheets with aluminum foil. Remove 1 egg mold from the refrigerator. Then turn the mold over onto foil. Gently bend and twist the mold several times to release halves of eggs. Repeat process for all the eggs.
• Rewarm remaining melted chocolate in top of double boiler until warm to touch.
• Turn the bottom half of 1 egg over so the flat sides face up. Spread a small amount of melted chocolate over the flat side of the egg, leaving a ¼-inch border.
• Working quickly, cover the bottom half of the egg with the corresponding top half of the egg and press together gently.
• Refrigerate the whole egg and repeat with remaining egg halves and melted chocolate.
• Wrap ribbons around the seam of each egg and tie bow at top.
• Refrigerate until ready to eat.
• Serve eggs chilled.
• Makes 3 large eggs and 4 small eggs.

EASY NUT-FREE CHOCOLATE EASTER EGGS (PALEO, ALLERGEN-FRIENDLY)

Steps:

• Add coconut flour, toasted coconut butter, and maple syrup to a food processor and pulse until crumbles form. Check the mixture with a tablespoon or with your hands to make sure it'll form into a ball*.
• Line a plate or platter with parchment paper (whichever you choose should be able to fit into your freezer).
• Using a tablespoon, scoop the mixture against the side of the food processor so it's flattened and using your hand, pack the mixture tightly into the spoon so it takes the shape of the spoon (egg-shaped). Slide the "egg" out onto a parchment lined tray or plate. Continue to create eggs using the whole mixture.
• Add the tray to the freezer for at least 10 minutes to set. Meanwhile, melt chocolate chips or chopped chocolate in a microwave safe bowl in 30 second intervals in the microwave, stirring well in between.
• Using a fork and spoon, drop an egg into the bowl of melted chocolate and fully coat the eggs. Use the fork to pick up the egg (flat side down) and shake off the excess chocolate. Place chocolate-covered eggs back onto the lined sheet and optionally sprinkle toasted coconut shavings over top. Add back to the freezer for at least 10 more minutes and enjoy! Store in an airtight container in the refrigerator until ready to serve.

HOMEMADE CHOCOLATE PEANUT BUTTER EGGS

Steps:

• Line 8 x 8 inch dish with parchment paper, leaving the paper overhang the sides so you can easily lift it later.
• Stir together peanut butter, melted butter, brown sugar, vanilla and a dash of salt, just to combine.
• Gradually mix in powdered sugar.
• Press the mixture into prepared dish. Smooth the top with spatula or simply press it with your palms to flatten into about ½ inch thick layer.
• Place it in the freezer until firm enough for cutting.
• Line a tray with parchment paper, set aside.
• Using egg shaped cookie cutter cut out the eggs and place them on the tray. Place them in the freezer for 45-60 minutes.
• Melt the chocolate and line another tray with parchment paper.
• Using a fork, dip each egg into melted chocolate to cover completely. Gently tap the fork to drip of the excess of chocolate. Place chocolate covered eggs on the parchment paper lined tray. Refrigerate until chocolate has set.
• Store in the fridge or freeze for longer storage.
• I made 16-17 eggs, but the number depends on the size of your cookie cutter. I use mu 2 inch circle metal cookie cutter and squeeze it to make egg shaped cutter. Don't waste any batter, pick up leftovers, kneed, press with your palms and you will be able to cut out at least 2-3 more eggs.

HOMEMADE EASTER EGGS

Steps:

• Ensure the moulds are scrupulously clean and dry and polish the insides with a piece of kitchen paper or cloth.
• Place about two thirds - 400g (14oz) chocolate into a heatproof bowl. Suspend the bowl over a pan containing some water. Heat gently stirring until the chocolate thas melted and reaches between 45/48°C (113/118°F) for milk and white chocolate and 53/55°C (127/131°F) for dark chocolate.
• Cool the chocolate. Remove the bowl from the pan and wipe the bottom of the bowl dry. Add the remaining 200g (7oz) chocolate. Stir the chocolate constantly until the additional chocolate has melted and cooled down to 27/28°C (80/82°F) for milk and white chocolate, 28/29°C (82/84°F)for dark chocolate.
• Return the bowl of chocolate to the pan. Continue to stir and gently reheat to 29/30°C (84-86°F) for milk and white chocolate, 31/32°C (87/89°F) for dark chocolate. The chocolate is now tempered. Remove the bowl from the heat wiping the bowl dry again
• Spoon enough chocolate into the mould to fill by about a one-third then tilt the mould until the chocolate has coated all the inside of the mould. Then hold over the bowl of chocolate and tip out excess. Next, use a palette knife to remove the chocolate from the surrounds of the mould. This will neaten the edges of the shells making it easier to join the two halves of the egg together later.
• Place the coated mould upside down on the work surface of a baking tray for about 5 minutes. Turn upright and allow the chocolate to set. Repeat the process of filling with more chocolate and removing the excess chocolate.
• Set the chocolate shells aside and allow the chocolate to set for at least an hour, avoid putting them in the fridge. Once the chocolate has completely set it will have shrunk very slightly. loosen the edges of the chocolate buy gently pulling at the moulds. Then turn over and carefully press the chocolate shells out.
• Heat a baking tray in the oven or a heavy based frying pan on the hob until hot.Gently place the matching egg shell on the hot surface for a second or two so that it melts the edge of the chocolate shell a little. At this point you can place a few additional chocolates or sweets inside one egg half before carefully joining up the two halves, holding the egg together whilst the melted chocolate starts to sets and 'glue' the two pieces together.
• Leave the eggs plain or pipe tiny shells of royal icing along the join. Decorate as desired.

HOMEMADE DOUBLE CHOCOLATE EASTER EGGS

Steps:

• You can use either a double boiler or place a bowl over a pot of simmering water (make sure the bowl does not touch the water). Using chopped chocolate (use a good quality chocolate) reserve a quarter of the amount of chocolate in a separate bowl to add later. Use a silicone spatula and a good thermometer, and that is all you need. Bring the water in your saucepan to a simmer. Continuously stir the chocolate until it is melted smoothly.
• Place your theremometer in the chocolate and bring it to -118°F (48°C) for Dark Chocolate.112°F (45°C) for Milk Chocolate. Remove the bowl of chocolate from the saucepan and carefully wipe the steam from bottom of the bowl. Do not let even one drop of water fall into the chocolate because it will cause the chocolate to seize and then your chocolate is completely ruined! So please be careful!
• Then add the reserved chocolate to the melted chocolate this will help bring down the temperature of the chocolate. Stir until smooth. Keep stirring until the temperature of the chocolate reaches -89-90°F (32°C) for Dark Chocolate86-88°F (30°C) for Milk Chocolate
• If you need to, you can place your bowl of chocolate into another bowl of cool water to help speed up this process. If the temperature of your chocolate goes too low, then you can slowly reheat it over the pot of simmering water until it reaches its right temperature -89-90oF (32C) for Dark Chocolate86-88oF (30C) for Milk Chocolate / White Chocolate
• Now the chocolate is ready to use, pour the chocolate into the egg molds, swirl or use a pastry brush to cover the surface. Let dry and harden in a cool spot, then coat the same way with the white chocolate, let sit until completely dry.
• Fill eggs with desired treats, smarties, foil eggs etc. Seal shut with a little melted chocolate. Enjoy.

HOMEMADE EASTER EGGS

Steps:

• 1. Mix together butter, cream cheese, and vanilla well.
• 2. Add the box of powdered sugar mix well. Split in half.
• 3. In one half, add the bag of coconut and beat well. In the other half, add the peanut butter beat until combined well.
• 4. Shape into easter eggs and freeze for half an hour on wax paper on cookie sheet.
• 5. Melt your semi-sweet morsels in the microwave in 30-second intervals with the butter or Crisco till hot; about 2 minutes.
• 6. Take out a small batch and dip into chocolate. I shake them to get off excess chocolate and place them back onto wax paper. I put colored nonpareils on the coconut, so we can tell them apart. Put in fridge for about 30 minutes then put into airtight containers. Separate the layers with wax paper. ENJOY, they are sooo good.

CHOCOLATE EASTER EGGS

Steps:

• Wrap 12 large egg moulds or eggs tightly with plastic wrap, leaving plastic twisted at one end to make a kind of handle.
• Place chocolate in a small, deep heavy pot over low heat and melt stirring occasionally until liquid. Remove from heat and let cool for 5 minutes or until slightly thickened. Holding plastic handle, dip eggs into chocolate until coated half way up each egg.
• Carefully place eggs (chocolate side up) in a mini muffin pan or egg carton and put in refrigerator for 10 minutes, or until chocolate has set.
• Remove chocolate covered moulds from mini muffin pan or egg carton. Carefully ease plastic and chocolate from moulds. Next peel plastic from the inside of the chocolate to leave a chocolate shell behind. Set shells into mini muffin pans or egg cartons and chill while you make marshmallow fluff.
• Pour ¼ cup (60 mL) cold water in the bowl of a stand mixer, and sprinkle with gelatine. Let stand.
• Combine sugar, corn syrup, salt and remaining ¼ cup (60 mL) water in a pot and heat over medium-high heat, stirring until sugar is dissolved. Turn heat to high and boil syrup until it reaches 240ºF (118ºC) on a sugar thermometer.
• With the mixer on low speed, carefully pour boiling sugar syrup down the side of the mixing bowl into the gelatine mixture. Turn mixer to high and beat for 5 minutes or until mixture is white and shiny. Beat in vanilla.
• Transfer fluff to a large clean piping bag and pipe into prepared chocolate eggshells. If you do not have a piping bag, cut a corner off a baggie, add the marshmallow fluff and pipe it in through the corner. You can also spoon it in but it doesn't look as pretty. Sandwich egg halves together if desired.
• Leave to set at room temperature until firm. Refrigerate until needed. Makes 12-16 filled eggs.

CHOCOLATE COVERED EASTER EGGS

Steps:

• In a large bowl, mix together the butter, vanilla, and cream cheese. Stir in confectioners' sugar to make a workable dough. For best results, use your hands for mixing.
• Divide the dough into four parts. Leave one of the parts plain. To the second part, mix in peanut butter. Mix coconut into the third part, and cocoa powder into the last part. Roll each type of dough into egg shapes, and place on a waxed paper-lined cookie sheet. Refrigerate until hard, at least an hour.
• Melt chocolate chips in a heat-proof bowl over a pan of simmering water. Stir occasionally until smooth. If the chocolate seems too thick for coating, stir in a teaspoon of the shortening or oil until it thins to your desired consistency. Dip the chilled candy eggs in chocolate, and return to the waxed paper lined sheet to set. Refrigerate for 1/2 hour to harden.

HOMEMADE MINI CHOCOLATE EGGS RECIPE

Steps:

• Take a skewer and tap a small hole in the base of an egg. Use your fingers to peel away a little shell, tip out the egg into bowl. Repeat with the other eggs. Rinse the eggs and put hole downwards on an egg rack in a warm place to dry out. (The airing cupboard would be good.)
• Find 3 heatproof bowls that can balance on top of 3 small pans. One third fill each pan with water and put over a gentle heat. Break the chocolate into squares. Put the different chocolates into 3 different bowls, each with 1tsp oil. Rest over the pans and heat to melt.
• Turn the egg shells, hole upwards on the egg rack. Spoon or pour in the different chocolates. You can layer up different flavours or choose a different flavour for each egg - it's up to you! Put in the fridge for at least 1 hour until solid.
• Tap the shells and peel away to reveal the solid chocolate eggs.