Butter Cream Easter Egg Candies

Recipe View In a large bowl, beat the softened butter with an electric mixer until smooth and creamy. (3 minutes)

Recipe View Add the softened cream cheese and vanilla extract. Continue beating until the mixture is light and fluffy. (2 minutes)

Recipe View Gradually incorporate the sifted confectioners' sugar, mixing on low speed until just combined. Be careful not to overmix. (5 minutes)

Recipe View Cover the bowl with plastic wrap and refrigerate until the mixture is firm enough to handle, approximately 2 hours.

Recipe View Once chilled, roll the sugar mixture into small egg shapes and arrange them on a baking sheet lined with parchment paper. (20 minutes)

Recipe View Return the egg-shaped candies to the refrigerator for another 2 hours to firm up completely.

Recipe View Line a separate baking sheet with waxed paper.

Recipe View Melt the semisweet chocolate chips in a double boiler over simmering water. Stir frequently, ensuring the chocolate doesn't burn, until smooth and glossy. (10 minutes)

Recipe View Using a fork or wooden skewer, dip each chilled egg into the melted chocolate, ensuring it's evenly coated. (25 minutes)

Recipe View Place the chocolate-covered eggs on the prepared waxed paper-lined baking sheet and immediately garnish with pastel sprinkles. (5 minutes)

Recipe View Allow the chocolate to harden completely at room temperature, about 30 minutes, or in the refrigerator for faster setting.

Recipe View Place the finished eggs in paper muffin liners or candy cups for an elegant presentation. Store in the refrigerator for optimal freshness.