Try this Chocolate Easter Eggs recipe, or contribute your own.Suggest a better description
To increase variety, divide dough into four portions and use extra flavors. In a large bowl, beat butter until fluffy; gradually beat in icing sugar, milk, vanilla and salt. On work surface, knead until smooth. Shape into 32 eggs. Refrigerate for 1 hour or until firm. In ;bowl over ;hot (not boiling) water, melt chocolate with shortening; remove from heat. Using 2 forks, dip 1 egg into chocolate to coat; shake off excess. Repeat with remaining eggs. Place on waxed paper-lined baking sheets; refrigerate until chocolate is set. Icing: In a large bowl, gradually beat sugar into shortening until fluffy. Beat in milk until smooth. Divide into batches; beat in food colouring (if using). Decorate eggs. Extra Flavors: (per one-quarter of egg mixture) Chocolate: beat in 1 tbsp unsweetened cocoa powder Maple Walnut: add 2 tbsp chopped walnuts and 1/2 tsp maple extract Citrus: beat in 1 tbsp grated orange rind.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Egg (107g)|
|Recipe Makes: 32 Eggs|
|Calories from Fat: 122 (30%)|
|Amt Per Serving||% DV|
|Total Fat 13.6g||18 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 17.5mg||5 %|
|Sodium 50.5mg||2 %|
|Potassium 30.1mg||1 %|
|Total Carbohydrate 73.7g||22 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 73.7g|
|Protein 0.6g||1 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 411
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.