Description
Delicious chocolate-covered buttercream eggs, perfect for Easter celebrations!
Ingredients
Scale
- 1/2 cup salted butter, softened
- 3 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 3 tbsp heavy cream
- festive sprinkles or sugar sprinkles (optional)
- 12 oz semi-sweet chocolate chips (or milk chocolate chips)
- 1 tsp coconut oil
Instructions
- First, in a large bowl (using your paddle attachment for stand mixers), cream (beat on high speed) the room temperature butter until it’s smooth and creamy.
- Then, gradually add the confectioners’ sugar, one cup at a time, mixing on medium speed well after each addition and scrape the side of the bowl as necessary.
- Next, add the vanilla extract and heavy cream, and beat until the mixture is light and fluffy.
- Then, shape the filling into a ball and wrap in plastic wrap. Put in your refrigerator for 30 minutes to chill so it’s easier to handle. Otherwise, when it encounters the warmth of your hands, it’ll melt when it’s dipped in the warm chocolate and not hold its egg shape.
- Meanwhile, line a baking sheet with parchment paper or wax paper.
- Then, take a spoonful of the buttercream mixture and shape them into an egg shape using your hands. It’s easiest to roll them and then round the ends. Place the shaped eggs onto the paper-lined baking sheet (with wax paper or parchment paper).
- Next, place the baking sheet with the shaped buttercream eggs in the refrigerator for about 30 minutes to 1 hour, or until they are firm and chilled.
- Then, if you’re going to decorate the eggs, get your decorations ready because you have to add them to the eggs while the chocolate is still wet so they adhere to them.
- Next, in a small and deep microwave-safe bowl, add chocolate chips and vegetable shortening or coconut oil. Set the microwave on full power for about 40-50 seconds to melt chocolate chips. Stir until smooth and melted.
- Then, remove the chilled buttercream eggs from the refrigerator.
- Then, using a toothpick or wooden kabob skewer, carefully and gently dip each egg into the melted chocolate until fully coated, allowing any excess chocolate drip to fall off back into the bowl.
- Next, place the chocolate-coated eggs back onto the paper-lined baking sheet and quickly decorate if desired.
- Then, while the chocolate coating is still wet, decorate the Easter eggs with sprinkles, drizzles of melted chocolate, or other decorative toppings as preferred.
- Next, once decorated, place the baking sheet with the chocolate-coated eggs in the refrigerator to allow the chocolate to set and the buttercream filling to firm up completely, usually for about 1-2 hours.
- Then, once the chocolate coating has set, box them in a single layer separated by wax paper or freeze them in an airtight plastic container.
Notes
- Ensure the butter is at room temperature for easy mixing.
- Chill the buttercream eggs for easy handling and coating in chocolate.
- Decorate while chocolate is wet for better adherence.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 egg
- Calories: 150
- Sugar: 18g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg