# What You’ll Need:
→ Candy Centers
01 - 2 cups powdered sugar
02 - 1/2 cup unsalted butter, softened
03 - 1/4 cup cream cheese, softened
04 - 1/2 teaspoon vanilla extract
05 - 1/4 teaspoon salt
→ Flavored Fillings (optional)
06 - 1/4 cup shredded coconut
07 - 1/4 cup creamy peanut butter
08 - 1/4 cup chopped dried fruit (apricots, cherries, or cranberries)
→ Chocolate Coating
09 - 12 oz (340 g) semisweet or milk chocolate, chopped
10 - 1 tablespoon coconut oil or vegetable shortening
→ Decorations
11 - Assorted pastel sprinkles
12 - Colored icing pens
13 - Edible pearls or sugar flowers
# How to Make It:
01 - In a large bowl, beat powdered sugar, unsalted butter, cream cheese, vanilla extract, and salt until smooth. Optionally divide the mixture and incorporate shredded coconut, peanut butter, or chopped dried fruit to create varied flavored centers.
02 - Form the mixture with hands into small egg shapes approximately 1 inch long. Place the shapes on a parchment-lined tray and refrigerate for 20 minutes to firm.
03 - In a heatproof bowl over simmering water, melt the chopped chocolate with coconut oil or vegetable shortening, stirring until smooth. Remove from heat and allow to cool slightly.
04 - Dip each chilled egg into the melted chocolate coating, allowing excess to drip off. Return the dipped eggs to the parchment-lined tray.
05 - While the chocolate is still soft, decorate the eggs using assorted pastel sprinkles, colored icing pens, edible pearls, or sugar flowers as desired.
06 - Chill the decorated eggs in the refrigerator for 15 minutes until the chocolate has set completely.
07 - Arrange the decorated egg candies on a platter or in a basket to create an attractive Easter centerpiece.
