Description
Delightfully creamy and rich homemade chocolate eggs, perfect for any occasion.
Ingredients
Scale
- 2 pkgs (16 oz each) milk chocolate, melted and divided
- 1 cup light corn syrup
- 1/2 cup butter, softened
- 2 tsp vanilla extract
- 6 cups powdered sugar
- 1/2 tsp salt
- 2 Tbsp milk
- 2 drops orange gel food coloring
- 1 drop yellow gel food coloring
Instructions
- Start by lining 48 mini muffin cups with parchment paper liners.
- Next, place 16 ounces of milk chocolate in a microwave-safe bowl and melt in the microwave on HIGH for 30 seconds.
- Stir well, and keep melting in 20-second intervals until smooth.
- Pour the melted chocolate into a piping bag, snip off the tip, and pipe a thin layer into the bottoms of the lined muffin cups.
- Tap the pan gently on the counter to distribute the chocolate evenly.
- In a stand mixer, beat together the softened butter and corn syrup.
- Add in the milk, vanilla, and salt, then gradually mix in the powdered sugar until stiff and creamy.
- Spoon about 2/3 of this creamy mixture into a piping bag.
- Color the remaining 1/3 with the orange and yellow gel food coloring and place it in a separate piping bag.
- Pipe a thick layer of the white creamy filling into your chocolate-lined cups and add a small dot of the colored crème in the center.
- Finally, melt the remaining 16 ounces of chocolate and pipe it over the tops of each cup, sealing it to the edges.
- Refrigerate for 30 minutes to let them set.
Notes
Store in an airtight container in the refrigerator for up to two weeks or in the freezer for up to three months.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 egg
- Calories: 150
- Sugar: 20g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg