Chocolate-Covered Easter Eggs
Make these chocolate-covered buttercream candy eggs more fun by decorating them with fun whimsical designs, leaves and flowers, or pipe names on them with Royal Icing.
1/2 cups butter, softened
1/2 teaspoon lemon juice
1 teaspoon vanilla extract
2 teaspoons whipping cream
1 (1 pound) box powdered sugar
1 cup (6-ounces) semisweet or milk chocolate chips
2 teaspoons vegetable shortening
- In large mixing bowl, cream butter, lemon juice, vanilla and whipping cream together until creamy and fluffy. Gradually add powdered sugar a little at a time, mixing well after each addition.
- Shape into small egg-shaped pieces. Cover and refrigerate for a minimum of 1 hour.
- In a double boiler over simmering water, melt chocolate chips and shortening together, stirring until smooth.
- Dip eggs into melted chocolate mixture and place on waxed paper to harden. Store in tightly covered container.
Makes about 2 1/2 dozen candy eggs.