Easter Buttercream Egg Candies (Print Version)
# Ingredients:
01 -
1/2 cup unsalted butter, softened
02 -
4 cups confectioners’ sugar
03 -
3 tbsp heavy cream or half-and-half
04 -
1 1/2 tsp pure vanilla extract
05 -
1/2 tsp almond extract
06 -
Pinch salt, to taste
07 -
16 oz semi-sweet chocolate bars, chopped
08 -
1 tsp vegetable oil
# Instructions:
01 -
Beat butter until creamy, 2 minutes. Add sugar, beat on low 1 minute, then add cream, vanilla, almond extract, beat on high 3 minutes. Add salt if needed. Chill covered 1 hour.
02 -
Scoop 1 tbsp filling, roll into a ball, flatten and shape into an egg. Place on lined baking sheets. Chill shaped eggs 1 hour.
03 -
Melt chocolate and oil in a double boiler or microwave in 20-second bursts, stirring until smooth. Cool 6-8 minutes.
04 -
Dip each chilled egg in chocolate using a fork, tap off excess, slide onto sheet. Drizzle with leftover chocolate if desired.
05 -
Chill candies 30 minutes until chocolate sets. Store in fridge up to 2 weeks.
# Notes:
01 -
Chill filling to make shaping easier.
02 -
Use baking chocolate bars, not chips, for best results.
03 -
Freeze coated candies up to 3 months.