Chocolate Cream Easter Eggs

    4 hours 40 minutes

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

    123 people made this

    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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    Reviews in English (106)


    explanation of recipe not clear  -  01 Apr 2012


    Thank you for this recipe, I have been looking for it. We made these when I was young and I wanted to make for my kids. I tinted a portion (about 1/3)of the cream mix yellow for the yolks and created "real eggs" by rolling the yolk in the white mix and shaping eggs. It was a huge hit.  -  11 Mar 2005  (Review from Allrecipes USA and Canada)


    After taking these to a church luncheon, I was inundated with compliments! I did double the butter this recipe called for which made the filling much smoother. I made vanilla, chocolate and butter pecan fillings. (For my butter pecan, I used Watkins Butter Pecan flavoring and about 1/2 cup of well chopped pecans for a third of the filling mixture.) All of the flavors were a big success!  -  13 Apr 2004  (Review from Allrecipes USA and Canada)