Create deliciously filled chocolate eggs using a few ingredients! With raspberry, peanut butter, or caramel in the center. YUM!
Keyword peanut butter, reeses
Prep Time 5minutes
Cook Time 1minute
Total Time 16minutes
1 1/2c.sifted powdered sugar
1 1/2c.melting chocolate
Mix all ingredients together (except for chocolate) using an electric mixer until it forms a soft dough.
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. Note: You can also form them into egg shapes without the mold and place on a baking sheet to freeze.
Once fillings have been chilled, remove from mold 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. This will take about a minute. DO NOT overheat or chocolate will not be usable.
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. Dip a few eggs at a time in chocolate (keeping the rest in the refrigerator to prevent them from softening).
The yield will depend on the size of your egg mold.