Description
Delightfully creamy and sweet Easter Egg Buttercream Candies coated in smooth semi-sweet chocolate, perfect for festive celebrations. These bite-sized treats feature a rich buttercream center made with vanilla and almond extracts, shaped into adorable egg forms, then dipped in melted chocolate for a luscious finish.
Ingredients
Buttercream Filling
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 4 cups (480g) confectioners’ sugar
- 3 Tablespoons (45ml) heavy cream or half-and-half
- 1 and 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract
- Pinch salt, to taste
Chocolate Coating
- Four 4-ounce semi-sweet chocolate bars (450g), coarsely chopped
- 1 teaspoon vegetable oil
Instructions
- Prepare the buttercream: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter on medium speed until creamy, about 2 minutes. Add the confectioners’ sugar and beat on low for 1 minute. Add heavy cream, vanilla extract, and almond extract, then beat on high for 3 minutes until the mixture is completely smooth and creamy. Taste and add a pinch of salt if needed. Cover tightly with aluminum foil or plastic wrap and chill in the refrigerator for at least 1 hour or up to 1 day to firm up.
- Prepare the workspace: Line 1-2 large baking sheets with parchment paper or silicone baking mats and set aside for the shaped buttercream eggs.
- Shape the buttercream eggs: Remove the chilled buttercream from the refrigerator. Scoop 1 tablespoon of mixture and roll it into a ball. Flatten between your palms and use your fingers to thin one end to create an egg shape about 1/2 to 3/4 inch thick. Place on the prepared baking sheet. Repeat with remaining mixture. If the buttercream gets too soft, chill for 15 minutes or dust hands with confectioners’ sugar to handle easily.
- Chill the shaped eggs: Refrigerate the shaped buttercream eggs for at least 1 hour or up to 1 day to set firmly before coating.
- Melt the chocolate coating: Melt the coarsely chopped semi-sweet chocolate and vegetable oil together using a double boiler or microwave. For microwave, heat in 20-second increments stirring after each until smooth. Let the melted chocolate cool for 6-8 minutes so it does not melt the buttercream on dipping.
- Dip the buttercream eggs: Working one at a time, submerge each buttercream egg into the melted chocolate and lift out using a fork. Gently tap the fork on the side to remove excess chocolate, then use a toothpick or second fork to transfer the coated egg onto the baking sheet.
- Decorate and set the coating: If desired, drizzle leftover melted chocolate over the candies for decoration. Refrigerate the buttercream eggs for 30 minutes or until the chocolate coating has fully set.
- Store the candies: Layer the buttercream eggs between sheets of parchment or wax paper and store in an airtight container in the refrigerator for up to 2 weeks.
Notes
- Chilling the buttercream helps make shaping easier and prevents the mixture from becoming too sticky.
- If the buttercream becomes crumbly while shaping, the warmth of your hands will bring it together.
- Powdering your hands with confectioners’ sugar prevents sticking during shaping.
- Melt the chocolate gently and allow it to cool slightly before dipping to avoid melting the buttercream centers.
- Use a fork and toothpick combination to handle the delicate buttercream eggs during dipping and placement.
- Store candies in the refrigerator to maintain freshness and shape.
