Easter Eggs

The week leading up to Easter is one usually filled with baking and candy making.  This year with the quarantine, I just really haven't "felt it".  I'm "high risk", so I won't be seeing my family and friends.  Still, it didn't feel right to go into Easter with no eggs.  So, I'm sorry I'm posting this so close to Easter, but you still have time to make some for your family.

The ingredients are simple, and you probably already have all of them.  I make two varieties: peanut butter melt-away and coconut cream.  This post will show you how to make both, that's why there's so many ingredients shown above.
You'll need:

• 2 c creamy peanut butter
• 2 sticks of softened butter
• 1 8-oz block of softened cream cheese
• 2 c shredded coconut
• vanilla
• 1 pound confectioner's sugar
• 12 oz semi-sweet or dark chocolate chips
• 4 TBSP shortening

Start out by making the fillings so they can chill for a bit.  Each of these fillings with make about 3 dozen eggs.

Let's start with the coconut filling.

 Combine 1 stick softened butter and the softened cream cheese in a mixing bowl.

Beat until well blended, then add 2 cups of the confections sugar and the coconut.

Beat until well blended, then add 1 tsp of vanilla and mix in.

 Refrigerate the coconut filling at least 1 hour.

Now to make the peanut butter filling.

Combine 2 cups of peanut butter and 1 stick of softened butter in a mixing bowl.

Beat until well blended.  Then add 2 cups of confectioner's sugar and 1 tsp of vanilla and mix well.

Refrigerate the peanut butter filling for at least 1 hour.

Now let's make some Easter eggs!  I use an egg mould that I bought at a craft store, but you can also shape them by hand if you want.  If you're making them this way, you will need to add more powdered sugar to make the filling(s) stiff enough to hold it's shape.

Combine  1/2 bag of chocolate chips with 1 TBSP of shortening in a microwave-safe dish.  I find it easier to manage by melting the chocolate in smaller batches.  Microwave the chocolate at 30-second intervals, stirring each time until the chocolate is smooth and the shiny.

Now to prepare the moulds*.  Using a spoon, coat the moulds with chocolate.  Be sparing with the chocolate.  You only want enough to cover the mould without making the bottom too thick.  Also, I usually hold them up to the light to make sure there are no thin spots. If you can see through, you need to add more chocolate in those places.  Chill until set, 10-15 minutes.

When you're ready to fill the eggs, remove your desired filling from the refrigerator.  Use a spoon to fill the cavities in the eggs.  Use less than you think.

Tap the mould on the counter a few times.  This levels out the filling so you can see if you need to add more.  This also removes air bubbles.

Top with melted chocolate.  (*if your chocolate has solidified, microwave at 15-second intervals, stirring until melted).  Again, tap on the counter a coupe times to allow the chocolate to fill the gaps and remove air bubbles.

Chill for 2-3 hours, until the chocolate is  set.  Tap the moold on the counter a few times to loosen the eggs.  If chilled thoroughly, they will easily release.  If they don't want to come out, chill a little longer.

Drizzle some of the remaining chocolate over the eggs.  This makes them pretty, but it also helps to hide any imperfections.

Happy Easter!  Enjoy your eggs and your families.

*If you're shaping the eggs by hand, all the molding and chilling steps will be different and, somewhat, easier.  You will need to chill your eggs until very firm so you dip them in the chocolate.