Create these cute chocolate covered eggs for your Easter Dinner place-settings
Chocolate Almond Candy Eggs
- Yield: 16- 2 ½ inch oval eggs 1x
Ingredients
1 stick butter, softened- tested land o lakes
1–6 ounce package cream cheese, softened
4 cups confectioner’s sugar
1 teaspoon almond extract
½ teaspoon coconut extract
½ cup toasted chopped almonds
2 cups semisweet chocolate chips
1 tablespoon shortening
2 cups pre-made frosting- tinted green, pink, color of choice
Garnish: Assorted frosting colored decorating icing each fitted with a round piping tip.
Assorted candies.
Instructions
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Cream butter and cream cheese in large mixing bowl until blended and smooth. Gradually add Confectioner’s sugar and extracts. Then add chopped almonds. Mixture will be stiff.
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Form mixture into egg shapes and place on a small plate lined with wax paper. Freeze eggs until firm about one hour or more.
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Melt chips as package directs, in microwave or double boiler, stir in shortening.
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Place 1 egg at a time on a fork hold over chocolate and spoon chocolate over egg to coat. Tap fork on edge of bowl to shake off excess chocolate. Gently remove egg from fork with a knife and place on baking sheet lined with wax paper or parchment paper. Repeat for all eggs. Refrigerate to harden chocolate.
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Decorate eggs as desired with piped frostings. To attach candies, use remaining melted chocolate on back side of candy, then adhere to egg.
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Refrigerate eggs covered for up to one week in refrigerator.
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To Serve: Place eggs in paper cups, or place on top of mini cakes/cupcakes.
* Can add different flavorings, nuts, peanut butter, hazelnut filling, coconut, dark cocoa for variations.