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Chocolate Cream Easter Eggs Recipe

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Thibeault's Table Homemade Chocolate Coated Cream Filled Easter Eggs
Thibeault's Table Homemade Chocolate Coated Cream Filled Easter Eggs from www.thibeaultstable.com

Description

Chocolate cream Easter eggs are a classic treat that you can make in your own kitchen. This easy recipe will show you how to make delicious chocolate Easter eggs that are filled with a creamy, chocolatey center. The combination of creamy chocolate and crunchy eggshell will make these eggs a hit with the whole family. Serve them as part of an Easter brunch or as a special treat to your guests.

Making your own chocolate Easter eggs is a fun and creative project that you can do with the children. Not only will they have a blast making them, but they will also enjoy eating them. Decorate the eggs with colorful frosting, sprinkles, or crushed candy for an extra special treat.

Ingredients

For the eggs:

  • 8 large eggs
  • 1/4 cup of white sugar
  • 1 teaspoon of vanilla extract
  • 1/4 teaspoon of salt

For the filling:

  • 1/2 cup of semi-sweet chocolate chips
  • 1/4 cup of heavy cream
  • 1 teaspoon of butter
  • 1/4 teaspoon of salt

Instructions

1. Place the eggs in a large pot and fill it with cold water. Put the pot on the stove and bring the water to a boil. Boil the eggs for 10 minutes, then turn off the heat and let the eggs sit in the hot water for 10 minutes. Drain the water from the pot and let the eggs cool.

2. Once the eggs have cooled, crack the shells and carefully remove the egg whites and yolks. Place the egg whites in a bowl and the yolks in a separate bowl.

3. In the bowl with the egg whites, add the sugar, vanilla extract and salt. Beat the mixture with an electric mixer until it is light and fluffy.

4. In the bowl with the egg yolks, add the chocolate chips, heavy cream, butter and salt. Heat the mixture in the microwave in 30 second intervals, stirring between each interval, until the chocolate chips are melted and the mixture is smooth.

5. Pour the egg yolk mixture into the bowl with the egg whites and mix until combined. Scoop the mixture into a pastry bag and pipe it into the eggshells.

6. Place the filled eggshells on a baking sheet and refrigerate for 30 minutes. Serve chilled.

Equipment

  • Large pot
  • Electric mixer
  • Pastry bag
  • Baking sheet

Notes

It is important to boil the eggs for the correct amount of time so that they are cooked through and the shells are easy to remove. If the eggs are overcooked, they may become rubbery and difficult to peel.

Nutrition

One chocolate cream Easter egg contains approximately 280 calories, 16 grams of fat, 20 grams of carbohydrates, and 11 grams of protein.


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