Create these cute chocolate covered eggs for your Easter Dinner place-settings
Chocolate Almond Candy Eggs
- Yield: 16- 2 ½ inch oval eggs 1x
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.
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.
Form mixture into egg shapes and place on a small plate lined with wax paper. Freeze eggs until firm about one hour or more.
Melt chips as package directs, in microwave or double boiler, stir in shortening.
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.
Decorate eggs as desired with piped frostings. To attach candies, use remaining melted chocolate on back side of candy, then adhere to egg.
Refrigerate eggs covered for up to one week in refrigerator.
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.