A Special Touch!

Chocolate Covered Eggs

Any child (or adult, for that matter) would appreciate receiving chocolate covered eggs made especially for him.  The finer candy shops sell these eggs for  $11 per pound, but making them in your own kitchen is an easy operation.  And it is the candid opinion of my special person (my husband) that these chocolate covered eggs are the best he has ever tasted!  That's all the motivation I need.   These recipes have been in the file for over thirty years, but this is the first year I have made them for the Easter egg hunt with our eight small grandchildren.   That makes preparing the eggs as special as finding them!  Keep in mind, however, that these eggs may be made any time of the year and not just for Easter.

To make well-shaped eggs you will need egg molds.  I purchased the Egg Minicake pan by Wilton.  Although this is primarily for cupcakes or muffins, it is just the right size for the candy eggs, too, and will make eight of them at a time.  Oil the molds well before packing the candy filling into them.

Vanilla Cream Easter Eggs

2/3 C butter, room temperature	2 tsp vanilla
2/3 C light corn syrup	2 lbs. (7 C) confectioners sugar
1 tsp salt

• Blend the butter, corn syrup,  salt, and vanilla in a large mixing bowl.
• Add the confectioners sugar all at once and mix with a spoon.  It will be powdery at first, but as you continue mixing, the sugar will gradually get mixed in  although it will be stiff.
• Finally, knead with your hands until it is well-blended and smooth.
• Pack into the the egg molds, cover with plastic wrap, and chill thoroughly.  Wrap the remaining filling in plastic wrap and keep at room temperature until you can pack it in the molds. 
• After the eggs have hardened in the refrigerator, slide them our of  the pans by firmly pressing on one side of the egg with your thumbs.  If you aren't ready to dip them yet, wrap the chilled eggs in plastic wrap and store them in the refrigerator until dipping.
• This recipe make enough for about 12 eggs if you don't do any "tasting" in the process.
• For dipping, see the directions below.

Variations

Fruit Nut Egg:  Add 2 C finely chopped mixed candied fruit and 1 C chopped nuts.
Maple Nut Egg:  Add 2 tsp maple flavoring and 2/3 C finely chopped nuts.
Mint Egg: Add 1 tsp pure mint extract.  Also add 1/2 to 1 tsp green food coloring if you want it colored.
Cherry Egg:  Add 1 C finely chopped candied cherries and 1/2 tsp red food coloring.

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Chocolate Covered Peanut Butter Eggs

• Cream, butter, peanut butter, and vanilla together in a large bowl.
• Gradually add enough confectioners sugar to make a firm dough.
• Fill the egg molds and chill thoroughly.
• Remove from the molds and dip in chocolate.

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Dipping Cream Eggs

Dark Cocoa Candy Melts from Wilton is the best choice for the dipping.   In the past I have made my own dipping chocolate, but Wilton has made it so easy, there isn't as much mess, the flavor is very good, and it hardens quickly.  It's practically no fail.  The method I choose for melting the chocolate is the microwave because you don't have to fool with a double boiler.  Simply put the Candy Melts into a casserole dish and microwave at half power for 1 minute and stir.  Continue microwaving at half power for 30 second intervals, stirring in between, until the mixture is smooth and completely melted.

Using a spoon or fork, place the chilled egg into the melted chocolate and gently roll it over so it is coated, ending up with the egg upside down in the chocolate.   Slip the fork or spoon underneath the egg, lift it out, and carefully flip it right side up on waxed paper.  You might want to try twisting a thread of chocolate to make that distinctive little swirl across the top.

For a final step, make it even more special by inscribing the person's name on the egg, using Decorator Frosting from the Cookie Bouquet below (and a #3 decorating tip) so there will be no question about its intended destination!

If you are making these eggs for Easter,
Happy Hunting!

Cookie Bouquet