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Easter Chocolate Ideas for Family Fun BAnner

Gather family and friends around the kitchen to create fun and colorful Easter treats.

Mix and match different cream centers and dip them in Chocoley Chocolate. Decorate with Drizzle and Design chocolate or sanding sugars to add spring colors. Create a more colorful Easter Basket with Chocoley White Chocolate and our coloring oils.

Take your inspiration from these recipes.

 

Flowered Easter Eggs

These beautiful flowered Easter eggs have a chocolate-walnut filling and a deep, dark chocolate coating. The marshmallow flowers are optional but add a beautiful finishing touch.

Ingredients:

You'll Also Want:

Options

Method:

1. Place the butter in a medium saucepan and heat it over medium until the butter is melted. Pour in the pudding mix and stir until smooth and well-combined.  
2. Slowly pour in the milk and continue to stir until mixture is smooth. Continue to cook over medium heat, stirring, until mixture is very thick and pulls from the sides of the pan.  
3. Remove the pan from the heat and stir in the powdered sugar and vanilla. Stir in the walnuts and allow to cool for 5 minutes.  
4. Form the mixture into about 20 egg shapes and place on heavy weight dipping sheets or on a foil lined baking sheet. Place in the refrigerator to chill for 30 minutes.  
5. While candy is setting, melt the chocolate according to the directions that came with your Chocoley chocolate. Ideally, use a double boiler (or a double boiler insert. Do not let the water touch the bottom of the double boiler. Only let the water simmer. Do not allow it to boil or you may burn the chocolate. If you must use a microwave, melt on medium heat for short periods being very careful not to overheat the chocolates.  
6. Allow the chocolate to cool, but NOT set. If it begins to harden before candy is ready to be dipped, re-warm it.  
7. Dip the eggs in the melted chocolate using dipping tools.  
8 Place them back on the weight dipping sheets or on a foil lined baking sheet.  
9. If you are decorating with the optional marshmallow flowers (see below), place them on the eggs while the chocolate is still wet.  
10. Place the eggs back in the refrigerator to set completely.
  
To Make Decorative Marshmallow Flowers: Using a sharp knife, cut the mini marshmallows in thirds. Dip one cut end of each marshmallow segment in colored gourmet sanding sugar. Arrange five segments in a flower shape on the wet chocolate eggs.
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roll the wet truffle in cocoa powder, finely chopped nuts, sweetened shredded coconut, or just eat it dipped in chocolate.
Peanut Butter Cream
Or
Peanut Butter Truffle Easter Eggs

Quick and easy cream or ganache filled Easter eggs. Just form our ready made cream centers into an egg shape and dip in delicious Chocoley Chocolate.

 

Ingredients:

You'll also want:

Tip:

When rolling the cream centers, dust your hands with Corn Starch to keep the cream centers from sticking.

Idea:

Use White Chocolate with color oils in small batches of white chocolate to create billiant colored easter eggs.

Methods:

1. Place one or two Heavy Weight Dipping Sheets on a cookie sheet white side up.  
2. Use a rounded teaspoon of the peanut butter cream or truffle center, roll it around in the palm of your hand to make a ball and then roll back and forth to create the egg shape. (TIP: Dust hands with Corn Starch to keep the cream centers from sticking.)  Use your fingers to do any final shaping that is necessary. Place the eggs on a Heavy Weight Dipping Sheet lined cookie sheet.  
3. Cover the eggs lightly with wax paper and place back in the refrigerator for 2 hours before dipping in chocolate.  
4. While the centers are still chilling, prepare the chocolate for dipping according to directions.  
5. Remove the eggs from the refrigerator and begin dipping in the chocolate. Place an egg in the chocolate, roll around until it is evenly coated and then lift out with a dipping fork.  
6. Remove excess Chocolate by tapping fork on side of bowl then scrape the edge of the bowl with the bottom of the fork and egg shaped center.  
7. Place the coated egg shaped center onto the Heavy Weight Dipping Sheet on your cookie sheet. Continue till all your egg shaped centers are formed or cookie sheet is filled.  
8. Immediately place the chocolate covered egg filled cookie sheet in the refrigerator until set. Usually 15 to 20 minutes.  
9. Store your Easter Peanut Butter Eggs Truffles in an airtight container in low humidity at room temperature.  
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Coconut Cream Easter Eggs

Deliciously easy Coconut Cream filled Easter eggs are made from our ready made Coconut Dough Cream Center. Simply form the Coconut Dough into an egg shape and dip in delicious Chocoley Chocolate.

 

Ingredients:

You'll also want:

Tip:

When rolling the cream centers, dust your hands with Corn Starch to keep the cream centers from sticking.

Idea:

Use White Chocolate with color oils in small batches of white chocolate to create billiant colored easter eggs.

Methods:

1. Place one or two Heavy Weight Dipping Sheets on a cookie sheet white side up.  
2. Use a rounded teaspoon of the Coconut Dough Cream Center, roll it around in the palm of your hand to make a ball and then roll back and forth to create the egg shape. (TIP: Dust hands with Corn Starch to keep the cream centers from sticking.)  Use your fingers to do any final shaping that is necessary. Place the eggs on a Heavy Weight Dipping Sheet lined cookie sheet.  
3. Cover the eggs lightly with wax paper and place back in the refrigerator for 2 hours before dipping in chocolate.  
4. While the centers are still chilling, prepare the chocolate for dipping according to directions.  
5. Remove the eggs from the refrigerator and begin dipping in the chocolate. Place an egg in the chocolate, roll around until it is evenly coated and then lift out with a dipping fork.  
6. Remove excess Chocolate by tapping fork on side of bowl then scrape the edge of the bowl with the bottom of the fork and egg shaped center.  
7. Place the coated egg shaped center onto the Heavy Weight Dipping Sheet on your cookie sheet. Continue till all your egg shaped centers are formed or cookie sheet is filled.  
8. Immediately place the chocolate covered egg filled cookie sheet in the refrigerator until set. Usually 15 to 20 minutes.  
9. Store your Coconut Cream Easter Eggs in an airtight container in low humidity at room temperature.  
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German Chocolate Cream Easter Eggs

Combine Coconut Dough and Chocolate Cream to create spectacular German Chocolate center filling. Just form into an egg shape and dip in delicious Chocoley Chocolate.

 

Ingredients:

You'll also want:

Tip:

When rolling the cream centers, dust your hands with Corn Starch to keep the cream centers from sticking.

Idea:

Use White Chocolate with color oils in small batches of white chocolate to create billiant colored easter eggs.

Methods:

1. Place one or two Heavy Weight Dipping Sheets on a cookie sheet white side up.  
2. Gently warm the Coconut Dough and Chocolate Cream together on medium power in the microwave. Stir the contents together until well blended. Refrigerate the "German Chocolate filling" for two hours.  
3. Use a rounded teaspoon of the "German Chocolate" filling, roll it around in the palm of your hand to make a ball and then roll back and forth to create the egg shape. (TIP: Dust hands with Corn Starch to keep the cream centers from sticking.)  Use your fingers to do any final shaping that is necessary. Place the eggs on a Heavy Weight Dipping Sheet lined cookie sheet.  
4. Cover the eggs lightly with wax paper and place back in the refrigerator for 2 hours before dipping in chocolate.  
5. While the centers are still chilling, prepare the chocolate for dipping according to directions.  
6. Remove the eggs from the refrigerator and begin dipping in the chocolate. Place an egg in the chocolate, roll around until it is evenly coated and then lift out with a dipping fork.  
7. Remove excess Chocolate by tapping fork on side of bowl then scrape the edge of the bowl with the bottom of the fork and egg shaped center.  
8. Place the coated egg shaped center onto the Heavy Weight Dipping Sheet on your cookie sheet. Continue till all your egg shaped centers are formed or cookie sheet is filled.  
9. Immediately place the chocolate covered egg filled cookie sheet in the refrigerator until set. Usually 5 to 10 minutes.  
10. Store your German Chocolate Easter Eggs in an airtight container in low humidity at room temperature.  
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