An ode to my least favorite Easter candy, this recipe is adapted from an excellent tutorial at instructables. After making vanilla creme eggs, I made chocolate eggs by modifying the recipe a bit. It’s important to note that if you use corn syrup like in the original recipe, you’ll definitely want to let your filling chill in the fridge before shaping. If you use maple syrup, chilling might make your eggs more difficult to work with. And nobody wants that.
Hide these eggs well on Easter. They’re so good, you’ll want to be the one who finds them.
- 1/2 cup maple syrup
- 1/4 cup coconut oil or butter, softened
- 2 teaspoons pure vanilla extract
- 2 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 2 1/4 cups chopped chocolate or chips
- 1 teaspoon coconut oil, melted
In a medium bowl, blend maple syrup, coconut oil, and vanilla.
In a separate bowl, combine powdered sugar, cocoa powder, and salt. Add liquid ingredients to dry ingredients and stir to blend thoroughly. If your kitchen is very warm, you may need to let filling chill in fridge briefly. Also, if you want yellow or white filling inside, you'll need to mix a separate batch of vanilla. Modify this recipe to fit your needs.
Use a small cookie scoop to make uniformly sized eggs. Roll into balls, then flatten slightly and roll more to shape into eggs. Hide eggs in fridge while you melt 2 cups of chocolate and 1 teaspoon coconut oil for coating. After chocolate has melted, add the extra 1/4 cup of chocolate chips, and let sit for a moment before stirring. This is the easiest way to fake-temper chocolate for coatings. Line a cookie sheet with parchment paper.
Dip eggs into chocolate using a fork to turn and retrieve when fully coated. Place eggs on parchment paper and let sit until dry. If necessary, place pan in refrigerator for about 10 minutes, only long enough to set the chocolate (not longer or the coating won't hold up at room temperature).