Recipes around the world compilation

Chocolate Easter Egg

By PutoPinoy on Monday, July 06, 2009 At Monday, July 06, 2009

Coconut Filling:
  • 8 oz. cream cheese, softened
  • 1/2 lb. butter
  • 3 tsp. vanilla*
  • 2 1/2 lb. powdered sugar
  • 3 c. flaked coconut**
Peanut Butter Filling:
  • (*)Change vanilla to 2 tsp.
  • (**)Replace coconut with 1 1/2 c.
  • chunky peanut butter
Mold dough into an egg shape (large or small ones). Place egg(s) on waxed paper; refrigerate 2 to 3 hours.

Dipping:
  • 1/2 lb. baking chocolate
  • 1/4 block paraffin, chopped or shaved (add slowly)
Mix in double boiler until blended, then dip eggs and chill to harden. Use colored icing for decoration on top of egg.