Chocolate Covered Vanilla Easter Eggs
Looking for a new Easter tradition? Make your own Chocolate Covered Vanilla Easter Eggs. Kids love to help shape and dip these delicious chocolate covered eggs. Things could messy when the kids help, but that’s part of the fun. They love it! Don’t let the instructions list scare you off! These are really easy and fun to make. You will get such satisfaction from making them and giving them as gifts to family and friends. Wrap them in pretty gift bags or candy boxes and they’ll be a hit. People will think they were much more difficult than they really were, but you don’t need to tell them that detail.
This Chocolate Covered Vanilla Easter Eggs recipe is easy to customize with any of three additional flavors, or all vanilla. You can double the recipe for 60 eggs, too. Let’s talk about the flavors.
Vanilla is a classic. Make the Vanilla Cream Filling Base and have all of your eggs one flavor (which is not the same as having all your eggs in one basket). Vanilla is my family’s favorite. Or divide the filling to create three more flavors. Some years I have made just Vanilla (that was a little bit faster, too). Other years I have divided the base in half and created half Vanilla and half Peanut Butter. Most of the time, I have divided it into three for half Vanilla, and the other half divided equally between Peanut Butter and Coconut. This recipe gives you the Vanilla Cream Filling Base and three additional flavors to try. The Cherry Walnut has always been my mom’s favorite and reminds me of the prepackaged Easter Eggs that were Fruit & Nut flavor. They always seemed like the “adult flavor” to me when I was a kid. Try white chocolate chips or white almond bark coating for this flavor for something different, if you wish. The vanilla coating goes perfectly with the cherry flavor.
Give these Chocolate Covered Vanilla Easter Eggs a try this Easter holiday! You have plenty of time to have a blast making them! Let me know what you think and comment below. Enjoy!
Chocolate Covered Vanilla Easter Eggs
Ingredients
Vanilla Cream Filling Base (makes about 4 cups base, about 30 eggs)
- 4 ounces cream cheese, room temperature
- 6 tablespoons butter, room temperature
- 5-7 cups powdered sugar
- 1 teaspoon vanilla extract
- 16 ounces chocolate melting wafers or almond bark
Coconut Cream Filling (makes about 7 eggs)
- ¾ cup Vanilla Cream Filling Base
- ½ - ¾ cup sweetened flaked coconut
- ¼ teaspoon coconut extract
- ½ cup powdered sugar, if needed
Peanut Butter Cream Filling (makes about 10 eggs)
- ¾ cup Vanilla Cream Filling Base
- ½ cup creamy peanut butter
Cherry Walnut Cream Filling (makes about 6 eggs)
- ¾ cup Vanilla Cream Filling Base
- ¼ cup finely chopped walnuts
- 6-8 drained maraschino cherries
- ¼ teaspoon almond extract
- ½ - 1 cup powdered sugar, if needed (you will probably need it!)
Instructions
Vanilla Cream Filling Base
- Line 2 to 3 baking sheets with waxed paper. Set aside.
- In large mixing bowl with electric mixer, beat cream cheese and butter until smooth.
- Scrape down sides of bowl.
- Add 4 cups of powdered sugar and vanilla extract to cream cheese butter mixture. Beat until smooth.
- Add additional powdered sugar ½ cup at a time until mixture is stiff enough to shape.
- If you wish for all of your Chocolate Covered Vanilla Easter Eggs to be vanilla only, then proceed to Shaping & Chilling instructions. If you wish to make Vanilla, Coconut, Peanut Butter, and/or Cherry Walnut flavors, then proceed to instructions To Make Additional Flavors, and then to the specific flavors you wish to make.
To Make Additional Flavors
- Smooth top of Vanilla Cream Filling Base. Score with a utensil to divide the mixture into the number of flavors you wish to make. (For this batch, I made half Vanilla and the other half divided equally to make three additional flavors of Coconut, Peanut Butter, and Cherry Walnut with the ingredient amounts listed above.)
- Add Vanilla Cream Filling Base to a separate bowl for each additional flavor. Proceed to instructions for each specific flavor below.
Coconut Cream Filling Base
- To ¾ cup of Vanilla Cream Filling Base, add coconut, and coconut extract. Beat until blended and stiff. If mixture is too loose, add powdered sugar in ¼ cup increments until desired stiff consistency. Proceed to Shaping & Chilling.
Peanut Butter Cream Filling Base
- To ¾ cup of Vanilla Cream Filling Base, add peanut butter. Beat until smooth. Mixture will be stiff.
- Proceed to Shaping and Chilling.
Cherry Walnut Cream Filling Base
- Drain maraschino cherries and blot dry on paper towel. Finely chop cherries.
- Add walnuts, cherries, and almond extract to Vanilla Cream Filling Base.
- Stir to blend completely. Add powdered sugar in ½ cup increments until filling is stiff and holds its shape well. Proceed to Shaping & Chilling.
Shaping & Chilling
- Begin by shaping filling into a 1½ inch ball. Then with your fingers, mold into egg shape by slightly flattening the ball while creating a egg shape.
- Set egg shaped filling on waxed paper lined baking sheet. Chill eggs in refrigerator for about an hour or until very firm. Proceed to Dipping instructions.
Dipping in Chocolate Coating
- Once eggs have chilled for about an hour and are very firm, melt about 12 ounces of melting wafer or almond bark according to package instructions.
- Remove one tray of eggs from the refrigerator at a time for dipping in chocolate coating.
- Dip one egg at a time into melted chocolate coating. Use a fork to rotate the egg to cover completely. Tap fork on side of bowl to drip off excess coating.
- Place on waxed paper lined baking sheet. Use a toothpick to help slide coated egg onto waxed paper, if needed. Repeat with each egg on the tray. Refrigerate tray of dipped eggs until set.
- When making more than one flavor of Chocolate Covered Vanilla Easter Eggs, add remaining melted chocolate coating to small plastic bag with tip cut off. Create a separate drizzle pattern for each flavor. TIP: One flavor can go without a drizzle to save work.
