Create deliciously filled chocolate eggs using a few ingredients! With raspberry, peanut butter, or caramel in the center. YUM!
One of our favorite areas in Columbus is German Village. It is a historic neighborhood settled in the early-mid 19th century by German immigrants, who at one time comprised 1/3 of the city’s population. To this day German Village has original brick homes that line the streets with German shops, restaurants and bakeries. There was a fudge shop that sold all sorts of confections. We found this darling shop across the street from a brats restaurant that we went to so we stopped by once when we lived in the Columbus area. It was springtime so they were selling giant chocolate eggs, beautifully decorated, and filled with cream and other fillings.
I’ve always thought it would be fun to make some around Easter so this year I ordered two chocolate egg molds and got busy! I ended up getting one larger egg mold (to create a 3-d egg like the ones in the fudge shop) and a smaller mold to make mini bite sized filled chocolate eggs.
The fun part was deciding what cream fillings we wanted. My favorite is peanut butter. Derrick likes caramel (and actually prefers it plain, straight from the tub), and I decided on a pastel pink raspberry just for fun. Both the raspberry and caramel came from Chocoley, but the peanut butter one was made from scratch and was so easy to make!
Peanut Butter Chocolate Eggs
3/4 c. peanut butter
1 1/2 c. sifted powdered sugar
1 tsp. vanilla
1 T. milk
Mix all ingredients together in kitchenaid until it forms a soft dough.
After I settled on my fillings, I chose my chocolate. I went with a smooth milk melting chocolate.
Two types of sprinkles and a bottle of Drizzle & Design white chocolate were perfect for adding finishing touches and helping me know which chocolates were which after they were all done. White drizzles = caramel, Easter sprinkles = raspberry, no decorations = mini peanut butter eggs, confetti sprinkles = large peanut butter egg.
Roll your filling into small balls. Coat fingers with cornstarch if necessary, to keep from being sticky. Press into egg mold and freeze for 10 minutes.
Continue with all fillings (caramel shown above). Once fillings have been chilled, remove by tapping against a hard surface. Place eggs on baking sheet and keep in refrigerator until ready to dip. Melt chocolate in the microwave at 30 second intervals (stirring after each interval) until smooth. I actually use an electric chocolate melting pot, which I love, because it keeps the chocolate at a constant temp.
If the egg filling starts to get to room temperature it will soften in the chocolate. This is why it is best to only do a few at a time and leave the rest in the refrigerator to keep nice and cold. Remove a few eggs at a time and dip in chocolate, tapping fork against side of bowl to allow excess to drip off. Set on baking sheet lined with waxed paper. Add sprinkles immediately before chocolate hardens.
I love how they turned out! So pretty and festive…and the Pièce de résistance…
Our 3-d chocolate egg! The mold I used was a two part mold and I filled it with my peanut butter filling. We just made one to share, but it turned out absolutely perfect! The only thing that would have made it more classic would be to have decorated it with buttercream flowers, but sprinkles were quick and easy and appreciated just fine by the kids.
I placed some in candy liners and some in Easter foil wrappers. What a pretty plate of chocolate eggs! A dozen were boxed up as gifts for friends and the rest were enjoyed by our family.
I think I will have to make at least one big chocolate egg every year! I actually have a third egg mold that is even bigger (7.5″!) that I want to use next year to make a big rice crispy treat egg for the kids to decorate, but I think we have plenty of sweets this year to go around. Stay tuned for more spring related treats later this week as I share what Ruby and I made for her preschool class!
All of the supplies that I used came from Chocoley (with the exception of the peanut butter filling). Links to products below:
Caramel Filling (I used a 1 lb. tub, not shown in this link at this time)
3-D Egg Mold (not found on site at this time)
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Meghan says
March 18, 2017 at 8:09 pmI love this idea! I saw it on the Bouquet of Talent Linkup and had to check it out. I had no idea how simple chocolate eggs were. We’re planning on making one big honey caramel one to share. Thanks for sharing!
Julie says
March 19, 2017 at 2:53 pmThey look so professional but yet you make it seem fairly easy. What a lovely gift idea. Pinning
roseannmhampton says
March 19, 2017 at 3:06 pmYour eggs are so pretty! I just saw some similar to these at the grocery store for $12 each!
Cathy Kennedy says
March 20, 2017 at 6:03 amBrandy,
I’m visiting from “Create with Joy”. Oh yeah, you use Chocoley chocolate, too! Isn’t that the greatest chocolate? I have not used their fillings before, so it’s nice to see someone in Blogosphere who has. What do you think of the raspberry and caramel fillings? I normally make coconut cream filled Easter eggs but we discovered last year DH is allergic to coconut, so I was trying to figure out an alternative filling and you’ve provided three good choices. The thing is I usually make white chocolate covered PB balls for Christmas, so I sorta ruled PB out and while I did make caramel to use in my Smoky Bear Paws (caramel, pecans, and Chocoley milk chocolate) and raspberry caramel for my Polar Bear Paws (white chocolate, cashews, & raspberry caramel), I did not make raspberry or caramel cream candies. This might be a good Easter treat for my family. Thanks for sharing!
I invite you to visit Curious as a Cathy for a little mewsic and learn about my AprilA2Z challenge theme reveal!
Brandy says
March 20, 2017 at 9:26 amHi Cathy! We LOVE Chocoley! 🙂 My girls liked the raspberry filling because it was pink. It was good, but nothing compares to their caramel. It’s my favorite!
Sam Franklin says
March 20, 2017 at 6:15 amThese sound delicious and look so pretty! Pinned for later! 🙂
Sarah Carter says
March 20, 2017 at 7:01 amThese look delicious! I used to buy peanut butter/marshmallow filled eggs at a certain candy store, but they have stopped selling them and I have looked EVERYWHERE trying to find them. I also tried to find a recipe-no luck. I also tried to make them, still no luck! Do you have any idea how to make them? They are a layer of peanut butter filling under a layer of marshmallow filling, all dipped in chocolate. They are awesome! If you can figure out how to make them I would be in heaven!
JESS44903 says
March 20, 2017 at 8:22 amI bet these are amazing! 🙂
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
Trudy says
March 20, 2017 at 3:13 pmI always wondered how to make the filling. Thank you so much for the tutorial! Pinned for future reference.
Sandra Garth says
March 21, 2017 at 3:41 pmThese would be so pretty on an Easter dessert buffet and they look simple to make. Great video and your pictures are beautiful!
N Renaud says
March 22, 2017 at 4:49 amBatter seemed really dry & crumbly after mixing. Did you add butter or oil in this recipe?
Thanks!
Brandy says
March 22, 2017 at 8:49 amI didn’t, but it could be the difference in brands of peanut butter. I’d add a couple of tablespoons of butter to bring it together a bit! Hope that helps!
Linda says
March 24, 2017 at 2:56 amYour chocolate eggs turned out beautiful. What a great treat for Easter. Endless possibilities too. Thanks for sharing this yummy treat at DI&DI.
Tianna says
March 24, 2017 at 8:07 amthis is super cute! what a fun thing to do for Easter!
Miz Helen says
March 24, 2017 at 10:36 amThese will be a very special Easter Treat! Hope you have a fantastic weekend and thanks so much for sharing with us at Full Plate Thursday.
Come Back Soon!
Miz Helen
Beverly Roderick says
March 25, 2017 at 8:13 amYour DIY Chocolate Eggs look fabulous! This was the Most Clicked from our last Snickerdoodle Party and all of the co-hosts will be featuring it at today’s party. Hope to see you there!
Emily says
March 25, 2017 at 12:25 pmThese sound amazing! I think the caramel or peanut butter would be my favorite 🙂 Thanks for linking up with Merry Monday this week – I’m including your chocolate eggs in my features for this week’s party, which goes live Sunday evening. Hope you’ll stop by and link up with us again!
Liz W. says
March 27, 2017 at 8:43 pmI love it! These looks so yummy 🙂 Thanks for sharing with us at Funtastic Friday!
Rachel Teodoro says
March 28, 2017 at 11:44 amThank you for sharing this. I added it as part of an Easter egg round up. Thanks for the inspiration on the create, link inspire party!
Christine @ Must Love Home says
March 29, 2017 at 2:39 pmThank you for sharing at Friday Favorites!! I love your egg ideas! They are all Super cute! My family still loves to head down to German Village every now and then…I love the old world feeling of it! We go to eat at Schmidt’s Sausage Haus for the best brats in the world!! BTW – your post will be featured at our next party..so I hope that you will stop by to see it and to share with us again! Hugs- Christine at Light and Savvy
Lois Christensen says
April 4, 2017 at 1:06 pmHi Brandy! This recipe was my favorite from last week’s Delicious Dishes Recipe Party. I’m pinning it to our group board and I’ll pinning a few extra from your site as well. Hope to see you again this week for another fun party!
Maria says
February 10, 2018 at 7:21 pmBeautiful! Have you ever had the filling show through the chocolate on the bottom where you sit it back on the cookie sheet? Is there any way to avoid that? Thanks!
Brandy says
February 10, 2018 at 8:07 pmHi Maria, I have had that happen on a few of them. I’m not sure how to avoid that except to maybe dip them a second time after they’ve hardened after the first dipping. It didn’t bother me enough to do that, but I bet a second coating would help!
Maria says
February 11, 2018 at 8:04 amThanks for the speedy reply!