Choco………..late Covered Yummy Eggs!

I was busy this weekend making chocolate covered chocolate eggs for all my family back on the east coast.  I had 25# of chocolate wafers and run out.  I did get 137 eggs done with all my families favorite fillings: Coconut, Peanut Butter, Caramel, Chocolate Truffle and Marshmallow.  It was my first time making homemade marshmallow filling because I thought it would be hard to make but WOW really easy to make.  When I went to mail out my six boxes of candy I made sure my favorite post office workers got some of the egg too.  Here are some of the filling I did…

Soft Carmel Cream Filling:
5 oz heavy cream
4 oz sugar
4 oz corn syrup
pinch salt
1 oz butter
2 oz heavy cream

Place all ingredients, except the 2 oz of heavy cream, in a saucepan over medium heat.  Cook mixture, stirring frequently, to a rich caramel color.  Remove from heat and stir in the 2 oz heavy cream.  Pour into small bowl to cool.  I put into a plastic disposable bag to pipe into my chocolate shells.

Peanut Butter Filling:
1/2 pound butter, softened
2 1/2 cups peanut butter
5 cups confectioners sugar

Cream butter and peanut butter together with a mixer.  Gradually add the confectioners sugar.  Add a little more until the mixture is not too stick and you can shape.  I mix some confectioners sugar and cornstarch together to keep on my hands when shaping.  I found one of my measuring spoons shaped in an egg-shape and kept dipping that in the powdered mixer and made a perfect egg shape.  I place in refrigerator for about 1 hour before dipping in chocolate.

Coconut Filling:
1/2 # butter, softened
1 # confectioners sugar
1 # sweetened flaked coconut
1/2 can (7 oz) sweetened condensed milk
1 cup almonds, finely chopped
1 tsp vanilla extract

In mixing bowl, cream butter and confectioners sugar. Add coconut, milk, almonds and vanilla.  Stir until blended on low speed about 2 minutes.  Chill slightly until firm.  Using the same measuring cup above shape into egg-shape.  This is as sticky as the peanut butter one above just keep dipped the measure spoon into confectioner/cornstarch mixture.  If you do not have that spoon you can shape by hand.

I dip all my eggs in Ghirardelli chocolate that I buy in disk shapes that I find at my local candy supply store.