An ode to my least favorite Easter candy, this recipe is adapted from an excellent tutorial at instructables. After making vanilla creme eggs, I made chocolate eggs by modifying the recipe a bit. It’s important to note that if you use corn syrup like in the original recipe, you’ll definitely want to let your filling chill in the fridge before shaping. If you use maple syrup, chilling might make your eggs more difficult to work with. And nobody wants that!
Hide these eggs well on Easter. They’re so good, you’ll want to be the one who finds them, too.
Maple chocolate eggs
1/2 cup maple syrup
1/4 cup earth balance butter, softened
2½ cups powdered sugar
½ cup unsweetened cocoa powder
1 teaspoon espresso powder
1½ teaspoons pure vanilla extract
¼ teaspoon salt
Beat the softened butter, syrup, and extract together. Add dry ingredients and blend thoroughly. Let filling chill in fridge briefly if it’s very warm. If you haven’t looked at the instructables’ post, what are you waiting for? When you’re done shaping eggs, hide them in the fridge before dipping into chocolate.
The easiest way to fake-temper chocolate for dipping
Melt good quality chocolate in a microwave safe bowl or over a double boiler. Remove from heat. Keep stirring until chocolate has cooled to the touch but is still warm enough to melt two large handfuls of additional chocolate chunks. Stir until new chunks are melted and combined. This is the easiest way to fake-temper chocolate. If you were going to add peppermint oil for a thin mint style chocolate, now would be a good time.
Working quickly, dunk eggs into chocolate, using a spoon to turn and completely coat each gem. If you must heat chocolate again, do it gently. Knock off excess chocolate by gently tapping the edge of bowl before placing eggs on a parchment lined baking sheet. Cooling completely at room temperature will give you the best finish.
Still here? Today’s Let’s Lunch on twitter features egg dishes from a group of talented writers and cooks. Hop to and take a look at the delicious posts rounded up by host Cheryl Tan from A Tiger in the Kitchen.
Charissa‘s Gluten-Free Leek, Ham & Pecorino Souffles at Zest Bakery
Denise‘s Beet Dye & Pink Deviled Eggs at Chez Us
Eleanor‘s Medley of Eggs at Wok Star
Emma‘s Eggs In A Hole at Dreaming of Pots & Pans
Felicia‘s Perfect Sandwich at Burnt-Out Baker
Grace‘s Scrambled Eggs & Tomatoes at HapaMama
Joe‘s Kim-Chi Deviled Eggs at Joe Yonan
Karen‘s Molecular Gastronomy “Eggs” at GeoFooding
Leigh‘s Baked Vegetable Egg Rolls at Leigh Nannini
Linda‘s Taiwanese Tomato Eggs at Spicebox Travels
Lisa‘s Legendary Egg & Onion at Monday Morning Cooking Club
Lucy‘s Old-Fashioned Boiled Dressing (& Chicken Salad) at A Cook And Her Books
Nancie‘s Son-In-Law Eggs at Nancie McDermott
Rashda‘s Bombay Toasts (Spicy French Toasts) at Hot Curries And Cold Beer
Rebecca‘s Mini Meringue Buttons at Grongar Blog
Vivian‘s Oeuf Chaud Froid at Vivian Pei