Ingredients for Chocolate Cream Filled Easter Eggs
- Sweetened Condensed Milk
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup light corn syrup
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 4 cups powdered sugar (plus more as needed)
- Yellow Food Coloring
- Semisweet Chocolate
- Paraffin Wax
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How to Make Chocolate Cream Filled Easter Eggs
- In a large bowl, combine 1 cup milk, 1/2 cup (1 stick) unsalted butter, 1/2 cup light corn syrup, 1/4 teaspoon salt, and 1 teaspoon vanilla extract.
- Gradually add 4 cups powdered sugar, in 3 or 4 batches, mixing well after each addition until smooth.
- If the mixture is too sticky, gradually add more powdered sugar, 1 tablespoon at a time, until it forms a smooth, pliable dough that holds its shape. Knead with your hands as needed.
- Take 1/4 of the dough and tint it yellow using gel food coloring. Set aside.
- Roll the yellow dough into 10-15 small balls (about 1/2 inch diameter) for the yolks. Set aside.
- Roll the remaining white dough into 10-15 larger balls (about 1 inch diameter) for the egg whites.
- Flatten a large (white) ball in your palm. Place a small (yellow) ball in the center. Gently shape the white dough around the yellow ball to create an egg shape.
- Place the formed eggs on a tray. Cover tightly with plastic wrap to prevent drying and chill for at least 4 hours, or until firm.
- Melt 8 ounces of semi-sweet chocolate chips and 1 tablespoon of paraffin wax in a double boiler or microwave-safe bowl in 30-second intervals, stirring until smooth and melted. (Paraffin wax helps the chocolate set better).
- Dip each chilled egg into the melted chocolate using a fondue fork, ensuring it's fully coated.
- Place the chocolate-covered eggs on a tray lined with wax paper or parchment paper.
- Refrigerate until the chocolate is firm. Decorate as desired with sprinkles, edible markers, or other candies.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
317g
Fat
106g
Carbs
31g
