Chocolate Cream Easter Eggs

Chocolate Cream Easter Eggs


122 people made this

If you want to make something special for Easter, try making these delicious peanut butter and coconut cream eggs. They melt in your mouth!

Joan Zaffary

Serves: 60 

  • 1kg icing sugar
  • 125g margarine, softened
  • 250g cream cheese
  • 2 teaspoons vanilla essence
  • 375g peanut butter
  • 500g shredded coconut
  • 4 cups dark chocolate chips
  • 2 tablespoons copha

Preparation:30min  ›  Cook:10min  ›  Extra time:4hours freezing  ›  Ready in:4hours40min 

  1. In a mixing bowl combine sugar, margarine, cream cheese and vanilla essence. Divide the batter in half and place each half of the batter in a bowl on its own. Stir peanut butter into one of the bowls and coconut into the second.
  2. Using your hands, mould the dough into egg-shapes and arrange the forms on baking trays. Place the eggs in the freezer until frozen.
  3. Once the eggs have frozen, melt the chocolate and copha in the top of a double-boiler. Dip the eggs into the chocolate until coated. Place the eggs on greaseproof paper lined baking trays and return to the freezer to harden. After the chocolate has hardened the eggs can be kept in the refrigerator.

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explanation of recipe not clear - 01 Apr 2012

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