I made these eggs using a silicone Easter egg cupcake pan and just coated the inside of the pans up to the rim with a layer of chocolate. I then placed them in the freezer for about 5 min. to let them set up. Put the filling in to about 7/8 full, covered with chocolate to the rim and placed them in the freezer for about 10 or 15 min. to set up. Popped them out easily and they are superb! If I had white chocolate, I would have colored it and fill in the crevices with colored chocolate to make them look even better!
This will be my new tradition EVERY year! These are big, but they're going to be great for the Easter baskets!
I made peanut butter with 1 1/2 cups peanut butter and it was just the right flavor, mint with 1 1/2 tsp. of peppermint extract (tasted like a peppermint patty, only better! And made some with maraschino cherries and cherry extract. FANTASTIC!!
I was able to make about 20 to 22 eggs with this recipe and mold. Thank you kindly for the wonderful reci
Date Posted: Mar. 31, 2009
Cooking Level: Expert
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