Tell the truth now–aren’t these adorable? I know what you’re thinking. You’re thinking, “Heyyy, if I make these lovelies, I can fool all my friends into believing that I bought them.”
Why you would want to do that, I’m not sure, but it doesn’t matter.
Pretty sure your friends will see right through the gag–because first of all these eggs won’t be wrapped in pretty colored foil and secondly, because they actually taste even BETTER than the ones you’re used to.
Hard to believe–eh? Well, I’m not kidding. These are just ooey and gooey enough to be marvelous, but firm enough to stay put while you’re eating them.
Big plus.
Better Than The Famous Chocolate Eggs
Ingredients:
1/4 cup butter
7 oz. marshmallow cream
1 tsp. vanilla
3 cups powdered sugar
yellow food coloring
12 oz chocolate chips
2 Tbsp. shortening
In a mixing bowl, blend the butter, marshmallow cream and vanilla until smooth. Slowly beat in the powdered sugar. Separate about 1/4 cup of the mixture into a small bowl. Add a few drops of the yellow color and mix well. In the first batch, I added a couple of drops of red. It turned out too orange…oh, well. You may need to chill the dough a bit to make it more firm and workable. If so, give it about 30 minutes.
Next–It helps to dip a spoon into the powdered sugar to coat it—
then when you scoop up a bit of the yellow dough–it won’t stick as much.
Shape them into small marble sized balls and set aside.
You can use a regular spoon–but if you’re lucky enough to have a small scoop–dust it with sugar and roll up little egg sized mounds of the plain white dough.
Wrap one piece of plain dough around each yellow ball and form into an egg shape.
Place on waxed paper-lined cookie sheet and freeze for about 15 minutes.
Melt chocolate chips and shortening in a double boiler. Stir until smooth and shiny. Dip eggs in chocolate until coated…
and set back on waxed paper.
If you can tap off a bit more excess chocolate than I did–yours will be prettier than mine.
Chill until set. I suppose you could wrap them in foil if you want…
or decorate them with icing or candy, but I’m a bit of a purist–so we left these cute things just like this.
Did I lie? Aren’t they adorable?
These might even fool that famous bunny.
Cluck-cluck.
:}
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Better Than The Famous Chocolate Eggs
- ¼ cup butter
- 7 oz. marshmallow cream
- 1 tsp. vanilla
- 3 cups powdered sugar
- yellow food coloring
- 12 oz chocolate chips
- 2 Tbsp. shortening
- In a mixing bowl, blend the butter, marshmallow cream and vanilla until smooth. Slowly beat in the powdered sugar.
- Separate about ¼ cup of the mixture into a small bowl.
- Add a few drops of the yellow color and mix well.
- You may need to chill the dough a bit to make it more firm and workable. If so, give it about 30 minutes.
- It helps to dip a spoon into the powdered sugar to coat it—then when you scoop up a bit of the yellow dough–it won’t stick as much.
- Shape them into small marble sized balls and set aside.
- You can use a regular spoon–but if you’re lucky enough to have a small scoop–dust it with sugar and roll up little egg sized mounds of the plain white dough.
- Wrap one piece of plain dough around each yellow ball and form into an egg shape. Place on waxed paper-lined cookie sheet and freeze for about 15 minutes.
- Melt chocolate chips and shortening in a double boiler.
- Stir until smooth and shiny.
- Dip eggs in chocolate until coated and set back on waxed paper.
- Chill until set.
1.2.4
Beany and Baby Chomp 2010
