Buttercream Easter Eggs (Print Version)
# Ingredients:
01 -
16 oz semi-sweet chocolate bars, chopped
02 -
1/2 cup softened unsalted butter
03 -
1 tsp vegetable oil
04 -
4 cups powdered sugar
05 -
Pinch of salt, as needed
06 -
3 tbsp heavy cream or half-and-half
07 -
1/2 tsp almond extract
08 -
1 1/2 tsp pure vanilla extract
# Instructions:
01 -
Blend the butter until fluffy, about 2 minutes. Gradually mix in sugar on low speed for a minute. Add cream, almond, and vanilla, then beat on high for 3 minutes. Stir in salt if you need it. Cover and refrigerate the mixture for an hour.
02 -
Take a tablespoon of the filling, form it into a ball, then flatten and shape it like an egg. Put them on baking sheets with parchment. Chill for another hour.
03 -
Melt the chocolate and oil by either heating in a microwave in short 20-second bursts or using a double boiler. Stir until smooth, then let it cool for 6 to 8 minutes.
04 -
Take each cooled egg and dunk it in the melted chocolate using a fork. Let the extra chocolate drip off before placing it back on the sheet. Add some drizzle on top if you'd like.
05 -
Chill the coated candies for 30 minutes until the chocolate hardens. Keep them in the fridge for up to 2 weeks.
# Notes:
01 -
Chilling the filling makes shaping way smoother.
02 -
Go for baking chocolate bars, not chips, for better texture.
03 -
You can freeze the finished candies for up to 3 months.