Homemade Chocolate Coated Cream Easter Eggs.....

17 years ago

I use to order Chocolate Cream Filled Easter Eggs from a little chocolate shop in Toronto. They were the best. But this year I made my own using a recipe that Monique shared on her blog, La Table De Nana. Moe thinks that these are even better than the ones that I bought.

I made a double batch to share with friends and neighbours and I have an Easter Basket made up to take to Matthew tomorrow.

I coated half in Callebaut Milk Chocolate and the other half in Dark Callebaut chocolate. I don't like food dye, so I didn't bother colouring the centres so that they would look like yolks.

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Comments (23)

proudmamato4
17 years ago
Oh! They look absolutely scrumptious! Nice work, Ann!
diinohio
17 years ago
Yummy, they look beautiful! I have gotten some good recipes and ideas from Monique.

Di
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Belinda, funny you should ask. My girls got me one of those little Cuisinart ice cream freezers for Christmas. My first batch of anything was a couple of cups of frozen strawberries, a quart of my homemade yogurt and enough Equal to sweeten it to taste. I put everything into the food processor to chop up the frozen berries, then into the freezer, it was very, very yummy and my Dad, who is diabetic, loved it. I liked it better with sweet cherries and some grated dark chocolate, same "recipe" but different fruit. It does freeze very hard, because of the ingredients, but I just pop it in the microwave for a few seconds like Bejay does, and it scoops right out nicely. I also made my very favorite ice cream, it's just amazing for those coffee lovers among us, like me. It's another recipe I got from the Cooking Forum. Espresso-Brownie Chunk Ice Cream ================================ Fatlester - Gardenweb 1/2 pound brownies cut in 1/4 inch chunks 1 cup whole Espresso, French or vienna roast coffee beans 2 1/4 cups half and half cream 3/4 cup sugar 3 egg yolks 1 cup whipping cream . Wrap and firmly freeze the brownie chunks. Put the coffee beans on a jell-roll pan and over them with a dish towel. Using a veal pounder or the bottom of a heavy sauce pan, press to crush the beans thoroughly. (Do not substitute ground coffee) Transfer the crushed coffee beans to a medium saucepan. Add the half and half and heat it to simmering. Cover and simmer 10 minutes , then set the pan aside, off heat, for 15 minutes longer. Strain the liquid through a fine sieve into another saucepan, pressing to remove all liquid from the coffee beans; discard the solids. Stir the sugar into the strained coffee liquid and heat it to simmering. Put the egg yolks in a heatproof bowl and slowly whisk in the coffee liquid (or put the egg yolks in a food processor fitted with the metal blade and process, pouring in the coffee liquid). Cool the mixture slightly by stirring in the whipping cream. Set the bowl over ice or refrigerate until the custard is thoroughly chilled. (Can cover and refrigerate overnight). Transfer the custard to the cnaister of an ice-cream machine. Follow manufacturer's directions and churn until the ice cream is half frozen. Add frozen brownie pieces and continue churning until frozen. Serve immediately, or transfer ice cream to an airtight freezer container, seal and kep frozen until serving time. (Can freeze for several hours). Annie
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I did make them and they are soooo good and so easy. Tracey yours look great too. I only made half a recipe and divided that in half. Half with only my coconut scented vanilla from Puerto Rico and half with lots of coconut. I did find it a bit soft so I kneaded in more confectioners sugar until it felt right. I used the Bakers chocolate coating cups. The chocolate was a bit thick to work with and I could have thinned it but I was hurting by then and just did the milk chocolate ones on the plain cream ones and a few of the coconut ones. I froze the rest of the uncoated eggs and will coat them in dark chocolate when I'm ready to eat them. Terrapots, I think I'll use the rest of the condensed milk can and make some with orange flavor, since I have that. Didn't have mint after all. Wish I had some raspberry extract though. All in all a great recipe that I will use in the future too Ann. Thanks for sharing again. I did make one big egg with each batch too. The big plain cream egg is smaller than the double coconut one. Here is a pic of the milk chocolate coated ones and you can see the two with coconut inside have coconut outside. They had just come out of the fridge so have a little moisture on them.
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I've been on an ice cream making kick also! Although hubby and I BOTH love ice cream, so it doesn't stay around all that long. I used to make a recipe that had sweetened condensed milk, milk and milk in it (can't remember if it had cream or not, probably so)... I have switched to a recipe that includes raw eggs, milk, cream sugar..... and it freezes SO much better. The texture is even better when eating it right out of the icecream freezer. We like it so much better....
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shellm
17 years ago
WOW.Wonderful Ann and I dont even care that much for sweets,but think I could be tempted to eat some of those.

Shelley
Terri_PacNW
17 years ago
I saw those on your blog...and followed the path to the recipe...and beyond..OMGoodness...I've got to try them.
shaun
17 years ago
Whoa! They look incredible!
mustangs81
17 years ago
Unbelievable!!

I won't be showing my peasant cupcakes.
Terrapots
17 years ago
Beautiful! You're incredible! Where do you find the time???????????
lsr2002
17 years ago
They look delicious and beautiful. What a special gift for friends and family.

Lee
artsyshell
17 years ago
They look wonderful! I really love your foodblog by the way. You're doing a fantastic job at it!

Shelley s.
craftyrn
17 years ago
Oh yummy looking , Ann-- bet they're worth every calorie.
hawk307
17 years ago
Could I have one Mommy ???
compumom
17 years ago
Another masterpiece from Thibeault's Table! I'll have a dark chocolate egg please!
pat_t
17 years ago
Ann - once again, you astound me continuously with your talent. You are one talented, multi-faceted woman!
riverrat1
17 years ago
So nice of you to offer. I think I'm your friend, so I'll be stopping by later next year for one of those and a cup of coffee. Wow!

Your food blog is outstnding BTW. I do stop by on occasion (almost every day) and check to see what is cookin.
User
Original Author
17 years ago
Thanks everyone. But honestly, there is no talent or skill needed to make these Chocolate Eggs. They are so easy. Even a double batch didn't take long.

Shelley, Terri, Karen, thanks for checking out my blog. It is a little more time consuming than I thought it would be, but I'm having fun with it. A work in progress.
foodonastump
17 years ago
These look great - Definitely trying them for next weekend.

Stupid question though: Ghirardelli lists the same ingredients for their semi-sweet bakers chocolate and semi-sweet chocolate chips. Yet the bakers is 2.5 times as expensive per ounce. Is there a difference, and if so, does it affect a recipe like this?
Terri_PacNW
17 years ago
Ann, your blog is on my Opera Browser quick links. I get to see your "art work" every time I open my Web browser!
sally_grower
17 years ago
Ann you amaze me. Not only with your cooking skills, but with your photography. I have a special folder in my files for just Ann T's recipes. Thank you for all of your contributions. Sally
Tracey_OH
17 years ago
Yum! Dark chocolate for me, please. Just beautiful!

Tracey
annie1992
17 years ago
Oh my, those look delicious. I try to stay away from Ann T's blog, it makes me hungry, LOL. So what did FI do today? I checked on her blog and found a picture of maple cream fudge. Sigh.

Back to my Diet Coke and paperwork.....

Annie
lakeguy35
17 years ago
I really don't care for chocolate...LOL!

As EJ would say "THUD"!

David
riverrat1
17 years ago
I keep coming back for more! LOL!
User
17 years ago
Oh Ann those do look yummy and I'm not even a chocolate person!

Homemade Chocolate Coated Cream Easter Eggs.....

Comments (23)

proudmamato4

diinohio

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Homemade Chocolate Coated Cream Easter Eggs.....

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