Every year my mom
would make homemade chocolate covered butter cream eggs for my family
to enjoy in our Easter baskets. I can remember it taking her a long
time to make these, and she broke mixer after mixer when making these
eggs. She also sold them by the hundreds with the great reputation she
received for how good they are. With today's technology I have found a
very quick and easy method to making these delicious homemade Butter
Cream Easter Eggs!
These delicious eggs can be made in no time. When I
was in a candy making class I learned that dark chocolate works best with butter cream
eggs. The bitter dark chocolate compliments the sweet butter cream center.
This recipe makes about 5 or 6
1/4 lb eggs. You will need:
1/2 of an 8oz. package
of cream cheese, softened
1/2 of a stick of
butter, softened (1/8 lbs)
3/4 teaspoon of good
1 lb confectioners
sugar (4 cups)
about 1/2 lb of your
favorite dark chocolate wafers to melt (we use Merckens)
If you have a food processor
that will work best. If not, a mixer will work fine.
Cream the butter and cream cheese. Add the
vanilla and sugar and pulse until well mixed. Place the mixture in the
freezer for about 15 minutes.
Quickly take the mixture and form shapes
desired. Put shapes onto a cookie sheet covered in wax paper. Place in
fridge for about 3 hours.
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