Decadent Chocolate Cream-Filled Easter Eggs
These decadent chocolate cream-filled Easter eggs are a delightful treat that evokes childhood memories. Inspired by a cherished family recipe passed down through generations, these rich, creamy confections are filled with sweet, buttery goodness and a vibrant yellow center to represent the yolk. Perfect for special occasions, they are a hit with both kids and adults alike. Enjoy a small slice of these indulgent treats – their richness will make you savor each bite. Whether you make them for Easter celebrations or as a sweet gift, they are sure to impress everyone at the table.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Sweetened condensed milk
1/2 cup (None)
Butter, softened
1/2 cup (None)
Corn syrup
1 1/2 teaspoons (None)
Salt
1 teaspoon (None)
Vanilla extract
1 teaspoon (None)
Sifted icing sugar
6 - 7 cups (Sift before measuring)
Yellow food coloring
To taste (None)
Semisweet chocolate
1 lb (Chop or break into pieces)
Paraffin wax (optional)
1 ounce (Chop into small pieces)
Instructions
1
In a large mixing bowl, combine the sweetened condensed milk, softened butter, corn syrup, salt, and vanilla extract. Mix well until fully combined.
2
Gradually add the sifted icing sugar in 3 to 4 batches, stirring thoroughly after each addition until the mixture becomes thick and slightly sticky.
3
Once the mixture is well combined, knead it by hand, adding more icing sugar as needed until the dough is smooth and holds its shape well.
4
Divide the mixture into two portions. Set aside roughly 1/4 of the mixture to color it yellow for the yolk centers. Add yellow food coloring until the desired shade is achieved.
5
Shape the yellow mixture into 10 to 15 small balls and set aside.
6
With the remaining white mixture, create 10 to 15 larger balls, ensuring they are big enough to wrap the yellow yolk balls.
7
Flatten each larger ball in your palm, place a yellow ball in the center, and carefully mold the white mixture around it to form an egg shape. Ensure the yolk is completely encased.
8
Place the shaped eggs on a tray and cover them tightly with plastic wrap. Chill in the refrigerator for at least 4 hours or until they are firm to the touch.
9
For the chocolate coating, melt the semisweet chocolate and paraffin wax (if using) in a bowl set over a pot of hot (but not boiling) water, stirring until smooth.
10
Once the chocolate is melted, use a fondue fork or a skewer to dip each chilled egg into the melted chocolate, ensuring they are fully coated. Let any excess chocolate drip off.
11
Place the dipped eggs on a tray lined with waxed or parchment paper, and allow them to cool in a cool place until the chocolate coating is firm.
12
Feel free to decorate the eggs with sprinkles or drizzles of contrasting chocolate if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Chocolate Cream-Filled Easter Eggs?
They are rich, homemade confections featuring a creamy butter-and-sugar center with a yellow 'yolk' encased in a white filling, all coated in semisweet chocolate.
How many ingredients are required for this recipe?
The recipe calls for 9 ingredients including sweetened condensed milk, butter, corn syrup, salt, vanilla, icing sugar, food coloring, chocolate, and optional paraffin wax.
How do I create the 'yolk' center?
Separate about 1/4 of the cream mixture and tint it with yellow food coloring, then roll it into small balls.
What is the purpose of the corn syrup in the filling?
Corn syrup helps provide a smooth, pliable texture to the cream filling and prevents crystallization.
Do I need to sift the icing sugar?
Yes, sifting the icing sugar before measuring is essential to ensure the filling is smooth and free of lumps.
How much icing sugar will I need?
The recipe requires between 6 to 7 cups of sifted icing sugar depending on the consistency of the dough.
How do I assemble the eggs?
Flatten a larger ball of white cream mixture, place a yellow ball in the center, and mold the white mixture around it to seal it.
How long do the cream eggs need to chill?
They should be refrigerated for at least 4 hours or until they are firm to the touch before dipping in chocolate.
What type of chocolate is best for coating?
The recipe recommends using 1 pound of semisweet chocolate for a rich, balanced flavor.
Why is paraffin wax included in the recipe?
Paraffin wax is an optional ingredient that helps thin the chocolate for easier dipping and provides a glossy, professional finish.
Is the paraffin wax mandatory?
No, the paraffin wax is optional; you can coat the eggs with pure melted chocolate if preferred.
What is the best way to melt the chocolate?
Melt the chocolate and wax in a bowl set over a pot of hot, but not boiling, water while stirring until smooth.
What tool should I use to dip the eggs?
A fondue fork or a skewer is recommended to dip the chilled eggs into the melted chocolate.
How many eggs does this recipe typically yield?
This recipe makes approximately 10 to 15 medium-sized chocolate cream eggs.
What should I do if the cream mixture is too sticky?
If the mixture is too sticky, gradually knead in more icing sugar until the dough is smooth and holds its shape.
Can I add different food colors?
While yellow is traditional for the yolk, you can use any food coloring for the centers to create festive variations.
How should I store the finished eggs?
Store the eggs in a cool place or refrigerator in an airtight container to keep the chocolate firm and the filling fresh.
Can these eggs be frozen?
Yes, these eggs can be frozen for longer storage, though the chocolate texture may change slightly upon thawing.
Is this recipe suitable for kids?
Yes, kids enjoy helping with the shaping of the eggs and the yellow yolks, though adult supervision is needed for melting chocolate.
Should the butter be melted or softened?
The butter should be softened at room temperature, not melted, to ensure the filling reaches the correct consistency.
Can I use milk chocolate instead?
Yes, you can substitute semisweet chocolate with milk chocolate if you prefer a sweeter coating.
How do I prevent the yolk from showing through the white?
Ensure the white mixture completely encases the yellow ball and pinch the seams shut before rolling into an egg shape.
What kind of vanilla extract should I use?
Any standard vanilla extract works, though pure vanilla extract provides the best flavor for the cream filling.
Can I decorate the eggs after dipping?
Absolutely! You can add sprinkles or drizzle contrasting chocolate over the eggs before the coating fully sets.
What prevents the chocolate from dripping?
Letting the excess chocolate drip off the skewer before placing the egg on parchment paper helps prevent large pools of chocolate.
What surface should I use for cooling the eggs?
Use a tray lined with waxed or parchment paper to prevent the chocolate from sticking.
How do I know when the eggs are ready to eat?
The eggs are ready once the chocolate coating has fully hardened and is firm to the touch.
Can I use salted butter?
The recipe calls for 1 teaspoon of salt; if using salted butter, you may want to reduce the additional salt slightly.
Is sweetened condensed milk the same as evaporated milk?
No, they are different. You must use sweetened condensed milk for its thickness and sugar content to make the filling work.
Are these eggs very sweet?
Yes, these are decadent and very rich treats, which is why it is recommended to enjoy them in small slices.