Description
These Easter Egg Buttercream Candies feature a luscious, creamy buttercream filling coated in rich, semi-sweet chocolate. Perfectly shaped like little eggs, they’re a delightful sweet treat for spring celebrations and holiday gatherings. The recipe balances the smooth sweetness of buttercream with decadent chocolate, making them a festive and indulgent homemade candy.
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
- Beat the buttercream mixture: 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. Then add the heavy cream, vanilla extract, and almond extract, and beat on high for 3 minutes until smooth and creamy. Taste and add a pinch of salt if needed. The mixture will be sticky. Cover tightly and chill in the refrigerator for at least 1 hour to up to 1 day to make shaping easier.
- Prepare baking sheets: Line 1-2 large baking sheets with parchment paper or silicone baking mats and set aside for the shaped buttercream eggs.
- Shape buttercream eggs: Remove the chilled buttercream from the refrigerator. Scoop 1 tablespoon of the mixture and roll into a ball. Flatten the ball between your palms and then thin out one end into an egg shape about 1/2 to 3/4 inch thick. Place each shaped egg on the prepared baking sheet. If the mixture becomes too soft or sticky, chill for 15 minutes or dust hands with confectioners’ sugar to prevent sticking.
- Chill shaped eggs: Refrigerate the buttercream eggs for at least 1 hour or up to 1 day to firm before dipping in chocolate.
- Melt chocolate coating: Near the end of chilling, melt the chocolate and vegetable oil together. Use a double boiler or microwave in 20-second increments, stirring between each until smooth. Let the melted chocolate cool for 6-8 minutes to prevent melting the buttercream during dipping.
- Dip the buttercream eggs: Remove eggs from refrigerator. Working one at a time, submerge each buttercream egg into the melted chocolate, lift with a fork, and gently tap off excess chocolate. Use a toothpick or second fork to slide the coated egg onto the lined baking sheet.
- Decorate and set: If you have leftover chocolate, drizzle it decoratively over the dipped candies. Reheat chocolate if needed to maintain flow for drizzling.
- Chill to set: Refrigerate the dipped buttercream eggs for 30 minutes or until the chocolate coating is completely set before serving.
- Store properly: Layer the candies 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 mixture before shaping helps it firm up, making it easier to form egg shapes.
- If buttercream becomes too soft to handle while shaping, chill again or dust hands with confectioners’ sugar.
- Allow melted chocolate to cool slightly to prevent melting the buttercream during dipping.
- Use a double boiler or microwave carefully to avoid burning the chocolate.
- Store candies refrigerated to maintain chocolate coating and filling freshness.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert, Candy
- Method: No-Cook
- Cuisine: American
