Reviewed: Nov. 2, 2009

These were a hit! I used Nutella (about 1/2c) instead of cocoa powder and added a generous slosh of coconut extract to the shredded coconut. Also used cookie cutters rather than making egg shapes, though that made the coating process much more challenging. People described the PB flavored ones as "like Reeses, only better!"

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bansidhewail

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Reviewed: Sep. 20, 2009

I made these awhile ago, so I'm a bit rusty but wanted to rate it because I keep having people ask me to make them again! I made peanut butter, mint and coconut flavored. They were all a huge hit! It depended on the person as to which flavor they raved about. The only pain in the butt is trying to dip these in chocolate as well as really time consuming. I ended up making balls and just dipping them they didn't look as appealing as the default picture ( I have no idea how someone did that, I couldn't for the life of me!) but were really really good. Now I want to make some more!

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Remembering Bella

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Reviewed: Jun. 16, 2009

my daughter and granddaughters loved them. I did make them with peanut butter and my oldest granddaughter ate them all in about 1 week. I made about 3 dozen.

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IRISH0789

Home Town: Brampton, Ontario, Canada

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Reviewed: Jun. 8, 2009

I made most of them in peanut butter and about a quarter of them with maraschino cherries added to the plain mixture. These were a very big hit! I took them to my mom's for our family Easter dinner, and I shared some with folks at work, too. Everyone liked them!

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SundayGirl

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: Jun. 3, 2009

Not crazy about the coconut. The texture was off. However, the peanut butter, cocoa, and butter cream were great! I would suggest thickening the butter cream just a tad, as these eggs were a bit more "loose" in the dipping process.

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radiogal

Cooking Level: Intermediate

Home Town: Irmo, South Carolina, USA

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Reviewed: May 27, 2009

These are so easy to make and so tasty. Also sort of time consuming, so I split it into parts. I kneaded the dough and formed them into nuggets placed them in the fridge overnight, then dipped them the next day.

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smurfette

Cooking Level: Intermediate

Home Town: Fort Madison, Iowa, USA

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Reviewed: May 3, 2009

Love this recipe. Everyone loved these and wanted more. This is a keeper.

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Catherine

Cooking Level: Intermediate

Home Town: Princeton, West Virginia, USA

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Reviewed: Apr. 17, 2009

These eggs were so much fun! I tried all different fillings. The peanut butter ones were a favorite; I also added peppermint flavoring to some; chopped pecans and carmel to some; and grated chocolate to some. Everyone loved them. I'll be doing this again next year. (I did have to add powdered sugar as needed for some fillings, to make a workable dough)

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Jessie Sams

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Reviewed: Apr. 12, 2009

this recipe is great! i've been making these easter eggs for several years now and my family loves them! i usually have to make a double batch to satisfy everyone!!

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Ash

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Reviewed: Apr. 11, 2009

These are good, but please note that I cut the sugar in HALF and the recipe made about 30 good sized eggs. I couldn't bear the idea of making them any sweeter, and the choice was a good one. I added 1 cup of PB to the dough and made all PB eggs. They are truly delicious, and cutting back on the sugar didn't harm them a bit. Be sure to use actual candy coating (almond bark?) because otherwise, they won't be easy to coat. Also, I placed my eggs in the freezer before coating (for two days because I didn't get to coating them for awhile!) and frozen eggs are MUCH easier to coat.

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Christine and Matthew

Cooking Level: Intermediate

Home Town: Northampton, Pennsylvania, USA

Living In: Allentown, Pennsylvania, USA

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Reviewed: Apr. 11, 2009

excellent fillings!!! the only thing I did different was add nuts to chocolate one. I did have some trouble with he dipping. I needed almost double the chip amount listed and it was quite hard to dip them. Next time I think I will look into molds and dipping chocolate that I have read people used, it would make them perfect.With the price that is charged for chocolate eggs you could make triple of these and they are awesome!

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Mary Jane

Cooking Level: Professional

Home Town: Philipsburg, Pennsylvania, USA

Living In: Winburne, Pennsylvania, USA

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Reviewed: Apr. 11, 2009

These were terrific!! I made them into smaller balls, because of their sweetness. Instead of making them with chocolate & peanut butter, I made some of them with mint extract, some with cherries & almond extract, & some with maple extract. I took them to work & everyone went crazy over them. The possibilities are only limited by your imagination. Thank you for a fun, yummy, & easy recipe.

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Vicki H

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Reviewed: Apr. 7, 2009

this recipe was easy and fun to make can we add sprinkles it would make great colors on this recipe for Easter!

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Danielle

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Reviewed: Apr. 5, 2009

I have a lot of different comments for this recipe. This recipe would have been rated 5 stars except that the measurement given for the cocoa powder was wrong. Next time, I'll start with 1/4 cup and try that. I had to make another batch of eggs to add dough to the chocolate section, and I threw out much of the original chocolate mix. The overall recipe is a good one. I made miniature eggs and they worked out great. The chocolate eggs turned out very like rich, dark chocolate truffles which I covered in white chocolate. All of the eggs are getting rave reviews. Variations I'll try next year: mix together chocolate dough and coconut dough and top with an almond; add raspberry extract in the chocolate eggs; orange for the vanilla dough; wrap vanilla dough on a maraschino cherry and dip, etc. I used Guitard's chocolate, but I recommend Wilton's as Guitard's is hard to work with. Mark cookie sheets or chocolates so you can identify them after dipping. Shape all of your eggs on waxpaper lined cookie sheets before starting dipping. Make a lot of room in fridge for chilling dough.

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phoenix__rising

Cooking Level: Expert

Home Town: Smithsburg, Maryland, USA

Living In: Cascade, Maryland, USA

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Reviewed: Apr. 1, 2009

The best chocolate eggs ever!

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Melanie

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Reviewed: Mar. 31, 2009

This was an incredible recipe! I only separated it into thirds because I'm not a big chocolate (center) fan and from what others' reviews on it were. And, instead of forming them into egg shapes, I cheated and bought a silicone cupcake pan and just coated the insides with chocolate up the rim. Then I set them in the freezer until hardened (about 5 minutes), filled up the molds with the filling about 7/8 full and sealed them in with melted chocolate. I gave them to some family and neighbors and they thought they were store bought! PERFECT!!! Next time I'll get some white chocolate and color it with Easter colors and hand paint the designs on them. I did one batch with 1 1/2 tsp. of peppermint extract and it tasted just like a peppermint patty, only better! The peanut butter ones were the favorite of everyone (because my family is peanut butter lovers. I did have a problem with the first batch of peanut butter being a little to dry, so the next batch I just added a Tablespoon at a time of milk and it made them perfect! And the third batch I did with maraschino cherries chopped up and a little cherry extract. Those were the favorites of everyone that I had to stash some for myself and the husband! They were superb! Thank you kindly for such a fantastic recipe! My kids have LOVED helping me make these, not to mention they gobble them down before they even hit the fridge!

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AlmostaCowgirl

Cooking Level: Expert

Living In: Hooper, Utah, USA

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Reviewed: Mar. 7, 2009

I have made this year after year and have shared this recipe with others. My favorite is slivered almonds and cherries, buy you can be creative with your filling. A double broiler works perfect for melting the chocolate, which I use melting chocolate instead of chips. Great treat and fun to do!

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seamaz

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Reviewed: Jan. 28, 2009

Although these tasted okay, they were powerfully sweet and did not work in the chocolate at all! Maybe my fault? But still nobody ate them but me, and I only ate them late in the afternoon when I was hungry and there was nothing else available!

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rosalie

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Loda, Illinois, USA

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Reviewed: Mar. 23, 2008

This was really good. I wound up getting the chocolate a little too thick, be careful about loading it down with that. Very sweet. I used coconut which was very good.

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VickieVA

Home Town: Columbia, North Carolina, USA

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Reviewed: Mar. 21, 2008

These tasted great and are SO versatile! I made one batch of plain, one coconut, and two peanut butter. I used Reese's peanut butter, and they seemed to be the favorite! I used chocolate almond bark instead of the chips, worked great! I made these by myself which took quite a while, but I think if you have kids, it would make a great little Easter project!! Great recipe, thank you!

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