Solid Easter Eggs

    Solid Easter Eggs


    102 people made this

    This is a great recipe that can make 4 different kinds of eggs if you want...all yummy. I always get heaps of compliments when I make these.

    Serves: 24 

    • 65g butter, softened
    • 1/2 teaspoon vanilla essence
    • 125g cream cheese, softened
    • 625g icing sugar
    • 125g smooth peanut butter (optional)
    • 1/2 cup shredded or desiccated coconut (optional)
    • 1/2 cup unsweetened cocoa powder (optional)
    • 1 cup milk or dark chocolate chips
    • 1 tablespoon butter or vegetable oil (if needed)

    Preparation:30min  ›  Extra time:2hours chilling  ›  Ready in:2hours30min 

    1. In a large bowl, mix together the 125g butter, vanilla and cream cheese. Stir in icing sugar to make a workable dough. For best results, use your hands for mixing.
    2. Divide the dough into four parts. Leave one of the parts plain. To the second part, mix in the peanut butter. Mix coconut into the third part, and cocoa powder into the last part. Roll each type of dough into egg shapes, and place on a baking sheet or tray lined with greaseproof paper. Refrigerate until hard, at least an hour.
    3. Melt the chocolate chips in a heat-proof bowl over a pot of simmering water. Stir occasionally until smooth. If the chocolate seems too thick for coating, stir in some of the butter or oil until it thins. Dip the chilled eggs in the chocolate, and return to the waxed paper lined sheet to set. Refrigerate for 1/2 an hour to harden.

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    Reviews (2)


    Absolutely delicious! I was a little hesitant about making my own eggs as I didn't know if they would be too sickly but this is a great recipe. They turn out like little gourmet truffles from a chocolatier. All my friends were very impressed. They are a little fiddly to make but well worth it for a thoughtful home made gift or treat for your family. I highly recommend trying them. Thanks for sharing this recipe JAMVS! - 29 Mar 2010


    Altered ingredient amounts. Peppermint essence also works a treat for another flavour. - 29 Mar 2010

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