Homemade Chocolate Coated Cream Filled Easter Eggs

 It is that time of year again.  Time to make Monique’s (La Table De Nana) Chocolate Easter Eggs.  I made them last year for the first time.   Monique has been making them for over 25 years.  I’m so glad that she shared the recipe on her blog. They were very popular last year with my family and neighbours. Definitely going to be a family tradition.
 I doubled the recipe and ended up with 28 two ounce eggs, and eight one ounce eggs.  
 Half were dipped in  Milk Chocolate and the other half in dark chocolate
 and then drizzled with either white chocolate or white and milk chocolate.   The chocolates used were all Callebaut.

Chocolate Easter Eggs

Source:  Monique
The recipe can be made in advance and refrigerated.

1.5 lbs of icing sugar
1/4 lb butter melted
1/2 can Eagle Brand Sweetened Condensed Milk
2 Tbsps. corn syrup
1 Tbsp. vanilla
1/2 lb of unsweetened or semi sweet chocolate melted

The original recipe called for adding paraffin. Monique didn’t use the paraffin so neither did I.

Mix with Kitchenaide or other mixer.   Shape like an egg  and place in fridge till hard.

Melt chocolate.  Dip each egg into melted chocolate, and place on tray lined with parchment or wax paper.

Colour some of the filling with yellow food colour if you would like a “yolk” centre. Store in tins.. between sheets of waxed paper when cold..

Note:  Double the recipe to use up the full can of Condensed Milk. A double batch  makes approximately 32 two ounce eggs.

29 Comments Add yours

  1. Dragana says:

    These are too pretty and easy not to try! Thanks ladies!

  2. Anonymous says:

    Thanks for the great idea! I almost wonder if this could be adapted to have an egg-yolk yellow centre a la Cadbury's chocolate easter eggs.I discovered your blog via Marysol's, and I'm glad I stopped by. Keep up the fine bloggin',Dan

  3. Anonymous says:

    P.S. I'm a couple of ferry rides away on Galiano. Howdy, \”big\” island neighbour!

  4. Memória says:

    Oh, I have to make these. They look amazing!! I love Callebaut chocolate. I have some in the pantry aching to be used in this. Thanks for sharing1

  5. We made these yesterday!! I didn't know Monique made them too (I love her blog!). I got this recipe years ago from an elderly neighbor. She never even mentioned parafin My kids love them!xoxo Pattie

  6. Cathy says:

    Oh my, this little eggs are beautiful and perfect for Easter. Lovely photos, Ann.

  7. Ann..you have brought them to a new level:) This post is beautiful! Bravo and thank you for liking them so much..and making them look perfect:)

  8. Dan, nice to meet another \”Islander\”. Check out the link to Monique's blog. Monique has a photo of an egg with the yolk. I know that they are prettier with the yolk, but I have this thing about food colouring. Dragana, Memoria, I hope you will give Monique's recipe a try. They really are easy to make, and everyone loves them.Pattie, I'm interested in trying your recipe for Coconut Easter Eggs. Your Easter table is beautiful.Thanks Monique. And Matthew and Moe thank you too. When I told Matt that I was making your eggs again he was thrilled. I have to go to Victoria today to work at the new Wickertree store that is opening this week. I'm going to leave early so I can drop a basket of eggs off for Matt and Dana.

  9. Melissa says:

    These look wonderful! Since I have gone on an all-natural eating regime, I thought I had to swear off my beloved cadbury eggs forever, but now I will try this. Do you think the corn syrup can be subbed for a simple syrup (I try to stay away with all things that have corn syrup)? I guess it's worth a try! Also for the food coloring–I use India Tree all natural food coloring and love it. One thing that I have learned since going all natural is that everything tastes much better when you make them at home and most everything can be made at home. Thanks for posting!

  10. Linda says:

    OMG…be still my heart!Since it is only Jake and I here for Easter I do not know if I dare to make these. I would have a hard time not eating them all from the looks of them…These looks just gorgeous!Thanks to you and Monique!Happy Easter!L~xo

  11. I love it! I have a can of sweetened condensed CHOCOLATE milk- I may try it with that! Thanks for posting. Beautiful photos.

  12. Cakebrain says:

    these look so beautifully perfect! I don't think I could do as good a job making the egg shapes! they look so yummy!

  13. They are GORGEOUS Ann! You've photographed them so beautifully, too… my mouth is watering.Thank you to both you and Monique ~ two of my very favorite bloggers. Have a wonderful Easter. xo

  14. Arlette says:

    These are so cute…. and delicious.Happy Easter

  15. Anonymous says:

    These look amazing! Thanks for posting — I'm going to have to remember these for next year. Unfortunately we will be traveling soon and I will not have time to make them before the weekend!

  16. Kathy Walker says:

    These look delicious. I am going to have to play Easter Bunny and make some of these…tomorrow? Where does the time go. Guess I will be making them next year!! Thank you for sharing.

  17. Your photos are gorgeous. I love the way you decorated the eggs. I made some with a coconut filling. Come by for a look.

  18. Anonymous says:

    That's awesome! How do you get the chocolate so smooth??

  19. Livininthekitchen, (love that name) there is no secret. I actually got around to making these again yesterday. Haven't had a chance to take pictures yet. Just melt a good quality chocolate in a bowl that is deep enough so that when you add the egg, it is easy to turn and coat. Lift out using a fork placed underneath the egg and shake a little to rid of excess chocolate. Place on parchment. If the chocolate is the right temperature the chocolate will be smooth.Ann

  20. CAROLDEE says:

    Love to try these…I will add grated coconut.Yummy !!

  21. These look so beautiful!

  22. Shannon says:

    Is 'icing sugar' the same as confectioners sugar? Thank you.

  23. Shannon, yes, it is the same thing.~Ann

  24. SusanAnn says:

    I would like to add coconut, how much should I add? Cannot wait to make these.

  25. SusanAnn says:

    I would like to add coconut, how much should I add? I cannot wait to make these eggs my hubby's mouth is drooling!

  26. Susan, I would just do it to taste and texture. And I might even be tempted to lightly toast the coconut first.

  27. Unknown says:

    Very good. Close to the recipe we used as kids. The white creme interior might seem too runny after it's mixed. You'd wonder how it can get to the consistency needed to form the egg whites… but once you put it in the freezer for about 30 minutes or refrigerate it for a while, it is a perfect consistency – as long as you measure the ingredients exactly, of course. Anyhow, they're absolutely delicious. Thanks for posting this!

  28. Marion F. says:

    I love cherry creme eggs. Can you substitute cherry extract for the vanilla and a little red food coloring?

  29. Marion F. says:

    I love cherry creme eggs. Can vanilla be replaced with cherry extract and a little red food coloring?

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