Peanut Butter Easter Eggs Recipe

5 from 1 vote

Peanut Butter Easter Eggs Recipe

Dark chocolate enswathes a sweet peanut butter filling in this peanut butter easter egg recipe. These bitesize snacks are such fun for the Easter table.

Prep Time40

Chill time45

Total Time40

Course: Dessert, Snack

Cuisine: American, British

Diet: Gluten Free, Vegetarian

Servings: eggs

Author: Emily Leary

Equipment

Ingredients

225 g icing sugar (powdered sugar)
225 g smooth peanut butter processed not natural
35 g salted butter
3 tbsp milk
175 g dark chocolate (bittersweet)
25 g sprinkles pastels work well for Easter

Metric - Ounces

Instructions

Make the peanut butter filling

Sieve the icing sugar into a bowl. Add the peanut butter, butter and milk, then mix together - an electric whisk works well for this - until you have a stiff, even mixture.
Cover and place in the refrigerator for 30 minutes to firm up.
Take small scoops (mine weighed about 25g / 0.9 oz each) and roll into oblongs. Next, pinch one end of each one to form into egg shapes.
Place on a lined tray and place in the freezer for 15 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
To 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 the peanut butter eggs

Use a fork to hold each peanut egg and dip it into the chocolate. Shake off any excess and place back on the tray.
Before the chocolate 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).

Nutrition

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