These are easy and surprisingly similar to the real thing. And you can easily halve the recipe which is something I always love because I have an issue with portion control. I tried making some cocoa powder, coconut oil, and honey fake chocolate kind of covering, but it was just too troublesome. I’ll come up with one later. For now, milk chocolate will do.
I thought adding red food gel to white chocolate would make a pretty pink color. It did not. And adding blue to this did not make a pretty purple color! It made grey.
Happy Easter to everyone! I’m jealous of you all with your ham, potatoes au gratin, and delicious fluffy dinner rolls. Or whatever it is that one has for Easter. Today I found out that the normal Easter food in Germany, according to six of my students, is lamb and bunnies (okay, rabbit). It seems wrong to eat all the cute ones for this holiday, doesn’t it? Not that little piglets are hideous or anything… but lambs and bunnies? I can’t do it.
- 1 cup (~256 grams) natural peanut butter
- 1/2 cup (160 grams) honey (I’ll use 1/3 cup next time)
- 1/4 (56 grams) cup refined coconut oil or normal butter, room temp*
- 8 ounces (225 grams) milk chocolate
- 1 tablespoon (14 grams) refined coconut oil or normal butter
Beat the peanut butter, honey, and coconut oil together until well combined. You don’t want any chunks of coconut oil. My mixture was too soft to form into oval shapes, so I put the mix in some plastic wrap, pounded it thin, and put it in the freezer for about 10 minutes. Form the mixture into 16 balls, squish them a little and form into egg shapes. If they start melting again, simply stick it back in the freezer. Once they’re the way you want them, put them back in the freezer and freeze until firm, at least 30 minutes.
Melt the chocolate and coconut oil in a bowl in the microwave at half power, checking and stirring every 30 seconds until thoroughly melted. Dip the frozen eggs in the chocolate and flip over so that they’re well-coated. Place on a Silpat or a piece of wax paper and let them set about 30 minutes in the fridge before you even try eating them. If there’s leftover chocolate, you can double dip a few. Decorate with white chocolate if desired. Or add sprinkles! I would have loved to have some pastel colored ones for these. Store in the fridge. Yields 16 eggs.