# What You Need:
→ Candy Centers
01 - 2 cups powdered sugar
02 - 1/2 cup unsalted butter, softened
03 - 1/4 cup cream cheese, softened
04 - 1/2 teaspoon vanilla extract
05 - 1/4 teaspoon salt
→ Flavored Fillings (optional)
06 - 1/4 cup shredded coconut
07 - 1/4 cup creamy peanut butter
08 - 1/4 cup chopped dried fruit (apricots, cherries, or cranberries)
→ Chocolate Coating
09 - 12 ounces semisweet or milk chocolate, chopped
10 - 1 tablespoon coconut oil or vegetable shortening
→ Decorations
11 - Assorted pastel sprinkles
12 - Colored icing pens
13 - Edible pearls or sugar flowers
# Steps:
01 - In a large bowl, beat powdered sugar, unsalted butter, cream cheese, vanilla extract, and salt until smooth. Optionally divide the mixture and blend in shredded coconut, peanut butter, or dried fruit to create flavored centers.
02 - Form the mixture into small egg shapes approximately 1 inch each by hand. Place shaped eggs on a parchment-lined tray and refrigerate for 20 minutes to firm.
03 - Gently melt semisweet or milk chocolate with coconut oil over simmering water, stirring until smooth. Remove from heat and allow to cool slightly.
04 - Dip each chilled egg into the melted chocolate coating, allowing excess chocolate to drip off before placing back on the parchment-lined tray.
05 - While the chocolate remains soft, adorn the eggs with pastel sprinkles, colored icing pens, edible pearls, or sugar flowers as desired.
06 - Refrigerate the decorated eggs for 15 minutes to allow the chocolate to fully set.
07 - Place the finished eggs on a serving platter or in a decorative basket for an appealing Easter display.
