A delightful recipe for creamy chocolate-coated Easter treats, perfect for sharing with family and friends.
In a mixing bowl, combine the softened cream cheese and butter until smooth.
Ensure the cream cheese and butter are at room temperature for easier mixing.
Gradually add the confectioners' sugar, one cup at a time, and mix until fully incorporated. Stir in the vanilla extract.
Mix slowly to avoid a sugar cloud in your kitchen.
Chill the mixture in the refrigerator for 20 minutes until firm.
Check the consistency; it should be firm enough to shape but not frozen.
Shape the mixture into small egg shapes using your hands.
Dust your hands with confectioners' sugar to prevent sticking.
Place the shaped eggs on a tray lined with aluminum foil and freeze for 25 minutes.
Ensure the eggs are spaced apart to prevent sticking.
Melt the chocolate chips in a double boiler until smooth.
Stir constantly to prevent the chocolate from burning.
Dip each egg into the melted chocolate, ensuring an even coating. Place them back on the tray.
Use a fork to lift the eggs out of the chocolate for a smooth finish.
Refrigerate the coated eggs until the chocolate sets.
Allow the eggs to cool completely before handling.
Serve the eggs in decorative paper cups for a festive presentation.
Use pastel-colored cups to enhance the Easter theme.
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