Chocolate Covered Easter Eggs
Chocolate Covered Easter Eggs is a gluten free and fodmap friendly recipe with 9 servings. One portion of this dish contains roughly 13g of protein, 54g of fat, and a total of 1128 calories. This recipe covers 18% of your daily requirements of vitamins and minerals. It works well as a side dish. It will be a hit at your Easter event. Head to the store and pick up vanillan extract, coconut, vegetable oil, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 2 hours and 30 minutes.
Instructions
In a large bowl, mix together the butter, vanilla, and cream cheese. Stir in confectioners' sugar to make a workable dough. For best results, use your hands for mixing.
Divide the dough into four parts. Leave one of the parts plain. To the second part, mix in peanut butter.
Mix coconut into the third part, and cocoa powder into the last part.
Roll each type of dough into egg shapes, and place on a waxed paper-lined cookie sheet. Refrigerate until hard, at least an hour.
Melt chocolate chips in a heat-proof bowl over a pan of simmering water. Stir occasionally until smooth. If the chocolate seems too thick for coating, stir in a teaspoon of the shortening or oil until it thins to your desired consistency. Dip the chilled candy eggs in chocolate, and return to the waxed paper lined sheet to set. Refrigerate for 1/2 hour to harden.