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It's easy to be mesmerized by decadent, complex flavors. Sometimes, though, the sweetest surprise is one that basks in simple, nostalgia-inducing basics.Peanut butter Chocolate Eggs are a staple of the classic Easter basket. Nestled amongst the malted milk balls, cream eggs and bunnies, they are also a mystery: Seemingly innocuous chocolate conceals a treasure of nutty, buttery flavor. Some might take these treats for granted -- especially in their store-bought incarnation -- but we reckon once candy-lovers taste this incredible homemade variety they may not be able to go back to the bag.
These eggs take some time, but they're relatively straightforward and taste just like the real thing. The trick to that perfect, firm inside that rivals the store-bought type is a mixture of butter, cream cheese, confectioner's sugar and peanut butter. For these eggs we followed Linda's Peanut Butter Easter Eggs over at RecipeZaar.
Tips and Tricks:
The candies can be made in one day but we suggest breaking it up depending on the amount of time you have. Either mix on Day One and toss them into the fridge before shaping, chilling and coating the next day or mix, chill and shape the eggs the first day and coat the next. This recipe does not require tempered chocolate -- just regular chocolate chips. However, the eggs pictured here are coated with tempered Callebaut chocolate, which we love.
Vary your shapes: Big, small and in-between will vary the look of your basket. Since you're simply coating eggs in chocolate, size won't effect the outcome. The recipe suggests freezing the shaped peanut butter before coating in chocolate, which can be handy, but keep in mind that dipping tons of frozen eggs into melted chocolate could cool the mixture too quickly. Experiment -- it's half the fun of candy-making!
An easy way to coat without a mess is to use the two-spoon method. Drop the egg into the melted chocolate, twirl it until completely coated, and then toss briefly between two spoons to get rid of excess before removing to the baking sheet. To achieve a pretty swirl on your egg, lightly zig-zag your spoon over the top of the chocolate.
If you notice peanut butter peeking through, a quick dab of chocolate will cover it up.
Voila! Delicious, wonderful Peanut Butter Chocolate Eggs!
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4-11-2009 @7:11PM Dee said... Where in the world are de-fat cups purchased? My method is to freeze the essence, then with a knife cut around the outside of the fat that has risen and lift it off of the jellied essence. In no way does de-fatting decrease or rob taste. It is often amazing to see how much fat is thrown away and not ingested into my arteries. I am open to other method of de-fatting except inserting a frozen bottle into the essence.
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