Chocolate Covered Cream Center Eggs
Delight in the rich decadence of homemade Chocolate Covered Cream Center Eggs, a sweet treat perfect for Easter or any special occasion. These luscious confections feature a creamy filling made from butter, cream cheese, and powdered sugar, with an optional vibrant yellow "yolk" effect created using food coloring. Encased in a shell of silky semi-sweet chocolate, they’re a delightful blend of sweetness and indulgence. Simple yet impressive, this no-bake recipe requires minimal effort, with a few minutes of melting and freezing transforming the ingredients into beautifully shaped eggs. Ideal for gifting or as a festive dessert centerpiece, these customizable, melt-in-your-mouth treats will be the highlight of your dessert table.
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Recipe Information
Ingredients
- 0.25 cups Unsalted butter
- 4 oz Cream cheese, softened
- 1 tsp Vanilla extract
- 3 cups Powdered sugar
- 0.25 tsp Salt
- 2 drops Yellow food coloring (optional, for yolk effect)
- 2 cups Semi-sweet chocolate chips
- 2 tbsp Coconut oil or shortening
Instructions
In a large mixing bowl, beat together the unsalted butter and softened cream cheese until smooth and well combined.
Add the vanilla extract, salt, and powdered sugar a little at a time, mixing until a thick and moldable dough forms.
If desired, set aside about a quarter of the mixture and stir in yellow food coloring to create a 'yolk'.
Scoop a tablespoon of the white mixture and roll it into a ball. Flatten it slightly, place a smaller ball of the yellow mixture in the center, and mold the white mixture around it to form an egg shape. Repeat with the rest of the mixture.
Place the shaped eggs on a parchment-lined baking sheet and freeze for 20-30 minutes, or until firm.
In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil or shortening. Microwave in intervals of 20 seconds, stirring each time, until the chocolate is fully melted and smooth.
Using a fork or dipping tool, dip each frozen egg into the melted chocolate to coat it completely. Allow any excess chocolate to drip off.
Set the coated eggs back on the parchment-lined sheet. Optionally, drizzle with additional melted chocolate for decoration.
Refrigerate the eggs for about 10-15 minutes, or until the chocolate sets completely.
Serve and enjoy, or store in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.2 g | 22% | |
| Saturated Fat | 11.3 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 71 mg | 3% | |
| Total Carbohydrate | 49.5 g | 18% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 45.5 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 11 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 14 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
