Sugared Chocolate Eggs Recipe
Details
- Time
- 30 minutes
- Skill Level
- Intermediate
- Yields
- 12 coated eggs
Whether it's Easter or just for an everyday treat, HERSHEY'S Sugared Chocolate Eggs is sure to impress!
Ingredients & Directions
- Prep Time
- 30 minutes
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
1/2 cupHERSHEY'S CHIPITS White Creme Chips (125 mL)
-
1 tspshortening (do not use butter, margarine, spread or oil) (5 mL)
-
granulated sugar
-
liquid food colouring
-
1 tbspwarm water (15 mL)
-
1 tsppasteurized dried egg whites (meringue powder) (5 mL)
Key Ingredients
Directions
Equipment Needed
Tray
Wax Paper & Paper Towels
Microwave-Safe Bowl
Microwave
Mixing Bowl
Whisk
1
Line tray with wax paper.
2
Place white creme chips and shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chips are just melted when stirred.
3
Using fork dip chocolate candies in melted white creme chips. (If mixture is too hot the chocolate will start to melt. Cool until chocolate does not begin to melt when dipped.) Tap fork on edge of container to remove excess white coating. (If coating becomes too thick, microwave at MEDIUM 10 seconds and stir.) Place on prepared tray. Allow coating to harden.
4
Meanwhile, tint sugar with food colouring, if desired. Place sugar into individual small bowl for each colour desired. Add several drops liquid food colouring. Stir until sugar is uniform colour.
5
With sharp knife scrape or cut away "foot" that forms and any bits of hardened coating that are irregular. Lightly buff surface of coated egg with paper towel to smooth out any bumps.
6
Whisk together meringue powder and water until light and foamy. Using small brush lightly coat outside of chocolate pieces with meringue mixture. Roll in or sprinkle with sugar; place on prepared tray to dry. Store sugared chocolates in cool, dry place.
