Comments on: Homemade Peanut Butter-Filled Chocolate Easter Eggs

By: Anne Marie

Anne Marie — Sat, 23 Apr 2011 00:33:00 +0000

Thanks Nicole!

It doesn’t seem like such a daunting project now! =)

And I’m figuring I can do the cookie icing or candy coating on the outside to add that Easter color I was looking for… something akin to dunking the chocolate egg in the icing maybe?

By: Kydoime

Kydoime — Fri, 22 Apr 2011 17:20:29 +0000

Genious! haha but really I was wanting to make THESE this year but didn’t know how to manage that lolz…thanks!
Ceren

By: Nicole

Nicole — Fri, 22 Apr 2011 13:20:00 +0000

Anne Marie – Making a thicker layer of chocolate for the outside shell will help get the eggs out easily. The chocolate does not really need to be tempered – you can even use chocolate chips.
And for a marshmallow filling, either use marshmallow creme or homemade marshmallows. Melting store-bought marshmallows (or any marshmallows, for that matter) will remove all the air that is in them and they won’t end up light and fluffy.

http://bakingbites.com/2004/12/homemade-marshmallows/

By: Anne Marie

Anne Marie — Fri, 22 Apr 2011 02:57:19 +0000

I wouldn’t call myself an expert at baking. I’m definitely at novice level. However, I was thinking of making these this year for Easter, but had a few questions before I tried my hand at it:

1) How would one go about tempering the chocolate to make sure the eggs stay intact when removed from the plastic shells?

2) I was thinking of substituting the peanut butter filling for a marshmallow filling, but I’m not sure how to ether make the marshmallow filling or melt marshmallows, without burning them, so they can be piped into the eggs.

3) Instead of just leaving the chocolate as the outside, I had this vision of using something akin to sugar cookie icing to give the eggs a “hard” shell. Something colorful and decorative. Would this work?

Thanks for any advise that can be provided! =)