Learn to make delicious butter cream egg candies coated in silky chocolate and colorful sprinkles, a festive sweet treat for kids on Easter Sunday.
Preparation Time
30 mins
Total Time
30 mins
Calories
568 Calories
Recipe Instructions
Step 1
Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
Step 2
Line a baking sheet with waxed paper.
Step 3
Beat butter in a large bowl with an electric mixer until smooth and creamy. Mix in cream cheese and vanilla until smooth; stir in confectioners' sugar until incorporated. Cover the bowl with plastic wrap and refrigerate until mixture is firm, about 2 hours.
Step 4
Roll chilled sugar mixture into small egg shapes and arrange on a baking sheet. Refrigerate until firm, about 2 hours more.
Step 5
Dip chilled eggs into melted chocolate using a fork or wooden skewer until evenly coated. Arrange dipped eggs on the prepared baking sheet; garnish with sprinkles. Set aside for chocolate to harden, about 30 minutes.
Step 6
Place eggs in paper muffin liners or candy cups. Store in the refrigerator.
Ingredients
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
2 (16 ounce) packages confectioners' sugar
1 (12 ounce) bag semisweet chocolate chips
2 tablespoons pastel multi-colored candy sprinkles, or to taste
