Creamy Easter Eggs
Wow family and friends with these oh-so-adorable, easy to make Easter treats that are sure to satisfy even the biggest sweet tooth.
Loading ...April 4th, 2012
Recipe by LeeAnne Wright
From the print edition, April 2012
Servings
Makes about 12Ingredients
- 1/2 block (125 g) cream cheese
- 4 tbsp butter
- 1/2 tsp pure vanilla
- 5 cups icing sugar
- Yellow food colouring
- 2 cups chocolate chips (coating chocolate may also be used)
- Coloured icing (optional)
Directions
Cream together cream cheese, butter and vanilla. Add 5 cups icing sugar, a cup at a time, blending until it turns into a firm mixture.
Place a third of the mixture in another bowl; add 2–3 drops yellow food colouring and stir until well blended. Scoop out 1 teaspoon of yellow mixture and roll into a ball. Scoop out 1 tablespoon of white mixture and flatten; wrap around yellow ball, encasing it completely. Gently pinch and press until smooth and egg-shaped. Repeat with remaining mixture.
Place eggs on a plastic-wrap-covered sheet pan; freeze for 30 minutes or until hard.
In a double boiler, melt 2 cups chocolate chips, stirring until smooth. (For coloured eggs, use coating chocolate, available at bulk-food stores.) Remove eggs from freezer. Place an egg on a fork; spoon chocolate over to cover egg and gently tap fork on side of boiler to remove excess chocolate. Place egg on a rack until chocolate hardens. (This will happen almost immediately.) Repeat with remaining eggs.
Decorate with icing if desired.
