When I was young, my mother and grandmother used to make chocolate covered buttercream Easter Eggs. They were delicious and they would decorate them so prettily with icing flowers and borders and even our names. When my children were little I made them for a couple of years and for some reason, stopped. This year I decided to try them again and I would like to share them with you. They are so easy and so good!
Butter Cream Easter Eggs
2 pounds Confectioners Sugar (Powdered Sugar), sifted
3 sticks unsalted butter or margarine, softened
12 ounces semi-sweet chocolate chips (semi-sweet) or chocolate candy melts
Icing or decorations
Thoroughly mix together sugar and butter. You can use a mixer if you wish, but you may end up hand mixing when you add the last bit of sugar. Shape the mixture into egg shapes. Chill for at least two hours or overnight before dipping.
Either in the microwave or in a double broiler melt the chocolate. Dip the eggs. Return to refrigerator briefly. Decorate as desired. Store in the refrigerator.
I think I am going to learn more about dipping candy. It is a messy process (at least when I do it!) and my eggs did not turn out as pretty as I would like. Well, practice makes perfect!
I hope that you are having a great Easter week!
Thanks for stopping by today!