Add the cream cheese and desiccated coconut and stir together until you have a stiff, even mixture.
Spread the mixture on a tray and place in the refrigerator for 1-2 hours to firm up.
Take tablespoon scoops, roll into balls and then form into egg shapes.
Place on a lined tray and place in the freezer for 15-30 minutes to firm up.
Melt the chocolate
If you're tempering your chocolate (see notes) then read on. If not, simply melt your dark chocolate in the microwave in 15 second blasts and move on to coating steps.
Temper the chocolate
Put two thirds of the chocolate in a bowl and place over a pan of barely simmering water. The bottom of the pan mustn’t touch the water.
Heat until the chocolate is melted and reaches a temperature of 45C (113F). I have an infrared thermometer, but a Thermapen or similar will work well too.
Immediately remove the bowl from the heat and add the reserved chocolate. Stir gently until the chocolate has melted.
When the temperature reaches 27C (80F), place the bowl back on the pan and heat until the temperature reaches 32C. (90F) Immediately remove from the heat.
Coat your coconut easter eggs
Use a fork to hold each coconut egg and dip it into the chocolate.
Shake off any excess and place back on the tray to set.
Once set, melt the dark chocolate and drizzle back and forth over the eggs.
Before the chocolate drizzle sets, scatter the sprinkles on top.
Once set, serve and enjoy.
Notes
Tempering is where you warm, cool and warm chocolate to specific temperatures to ensure that when it sets, it's crisp, well-set and shiny.You do not have to temper chocolate for this recipe, but if you want it really nice and glossy, it's an extra step worth taking.If you would prefer to use milk chocolate: melt to 45C (104F), cool to 26C (78F) and reheat to 29C (84F).If you would prefer to use white chocolate: melt to 40C (104F), cool to 25C (77F) and reheat to 28C (82F).