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32 servings, 1 egg (30 g) each
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For easier dipping, use 2 forks to dip eggs. Remove any excess chocolate from bottoms of eggs before placing on prepared baking sheet.
For easy drizzling, spoon melted chocolate into resealable plastic bag; seal bag. Snip tiny (about 1/8-inch) piece off one bottom corner of bag; use to drizzle chocolate over eggs.
Store in tightly covered container in refrigerator.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I found this to be on the sweet side,& thought it tasted like icing from a cake.I did enjoyed it & the chocolate coating was a nice touch.We won't be making this recipe again for Easter but I have found a new frosting recipe for my cakes & cupcakes!
Everyone in my family loves this recipe. I make them at Christmas as will - use pistachio pudding for a festive color and shape them in balls instead of eggs.
I didn't find these treats sweet at all but did have a challenge getting the chocolate on without glopping it everywhere. I would make this again if I could a better way to get the chocolate on the eggs.