Just in time for Easter, I’m sharing how to make these chocolate Easter eggs. The semi sweet chocolate coats a soft buttery textured center that it sweet, rich and creamy.   And once you taste these – there’s no going back….you’ll be wanting more because these chocolate bon bons are the bomb bomb!  

And they’ll look so pretty by themselves or on your Easter chocolate charcuterie board!

Seems every one of my childhood Easter memories involves making (and eating) these chocolatey treats and as kids, we looked forward to these as much as we did the Easter Bunny. (no joke)

Maybe it’s because it’s the only time of year we got to enjoy these treats – they didn’t make an appearance at Christmas, or Thanksgiving or birthdays or any other time of year – these only came out at Easter.  (Which seems weird to me now because you could shape bon bons into whatever you want and have them ANY time of year.)

The family recipe shared below makes A LOT of eggs so if you’re not making it for a big crowd, I suggest cutting it in half. Otherwise you’ll be rolling chocolate Easter eggs for-everrrrr.    I remember one year my mom decided to make us each a giant egg (which we gladly spent the next week slicing up and eating) but really I just think she got tired of rolling out all the little eggs. 

Ingredients

• 1 cup unsalted butter
• 1 tbsp vanilla extract
• 2 tsp. salt
• 1 14 oz. (300 ml) can sweetened condensed milk
• 1.5 kg icing sugar
• 12 oz. semi sweet chocolate
• Icing

Directions

1. Cream butter with vanilla, and salt until well blended.
2. Add sweetened condensed milk and beat until smooth.
3. Gradually add sugar until it becomes too hard enough to knead.
4. Knead on counter (well coated in icing sugar) until the dough is smooth and not sticky.
5. Roll into egg shape and place on parchment paper lined baking sheets.
6. Let dry overnight; turning once.
7. Melt chocolate in double broiler or in microwave until smooth.
8. Dip eggs into chocolate mixture to coat and set aside on parchment paper to harden.
9. Once set, decorate with icing, sprinkles, etc.

Looking for other Easter treats? Here’s a video where I shows you the easy way to decorate your cupcakes with spring flowers and there’s even a special boozy Easter egg cocktail!

Joyful Hostess Tip #1: If you’re short on time (and patience) a quick way to decorate eggs once they’re dry is to drizzle over them with melted chocolate (like I did in the photo above). 

Joyful Hostess Tip #2: Use mini cupcake liners to serve your chocolate eggs – looks a bit fancier AND makes them easier to pick up.