Celebrate the holidays with our Chocolate Coated Butter Cream Eggs recipe. These yummy, homemade butter cream eggs will make the season extra special.
What You Need
Original recipe yields 20 servings
Butter Cream Eggs
8 oz. PHILADELPHIA Cream Cheese
1/4 lb. butter
1/2 tsp. vanilla extract
3 lb. confectioner's sugar, sifted
3 lb. Chocolate Coating
12 oz. semi-sweet chocolate chips
7 oz. chocolate candy bar (baking bar)
4 Tbsp. plus 2 tsp. shortening
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Let's Make It
Using an electric hand mixer, mix together the cream cheese and butter until it becomes one creamy mixture. Add the vanilla and continue to mix until incorporated.
Add the butter and cream cheese mixture to the sugar. Then knead together as if making dough. Once the mixture is combined, take pieces that are about the size of your palm and roll them into egg shapes. Place them on wax paper or parchment paper and then in the refrigerator until they are firm.
Melt the chocolate and shortening in a small bowl set over a pot of warm water, making a "double boiler." Do not let the water boil because you don't want the chocolate to get too warm.
Stir the chocolate constantly and scrape the sides of bowl.
Remove the bowl from the pot once the chocolate is melted. Use a fork to dip the prepared butter cream "eggs" into the melted chocolate. Dip the whole egg in the chocolate and gently tap the fork on the side of the bowl to remove extra chocolate. Place the coated egg onto a wax paper-covered tray or cookie sheet. Place the tray in the refrigerator to chill 30 minutes, allowing the chocolate to harden.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.