Chocolate-covered Easter Eggs

(I've posted this recipe before a few times, but always in conjunction with something else. Here it is, by itself, with tips and tricks.)


Chocolate-covered Easter Eggs

Eggs:
1 1/2 sticks butter
8 oz. package cream cheese
Add at least 2 boxes of powdered sugar a little at a time
(you'll need a third box to add powdered sugar to thicken the batter after you've added the flavorings)

Mix all ingredients together well.

Divide and add as desired:
- coconut & vanilla
- peanut butter
- walnuts & maple flavoring
- well-drained (almost dry) chopped cherries & almond flavoring
NOTE: If eggs are too sweet, add a pinch of salt.

Chocolate coating:
Melt large package chocolate chips & 1/2 cake of wax in double boiler.

Shape cream cheese mixture into eggs and dip in melted chocolate. Place on waxed paper to set.
NOTE: Do not allow eggs to touch while chocolate is setting or some of the coating will peel away. Save leftover chocolate for patching holes.

Decorate with icing leaves and color-coded icing flowers.

Tips for Chocolate-Covered Easter Eggs:
1. Refrigerate the rolled eggs before dipping. Do not remove from refrigerator until immediately before dipping.
2. When rolling "soft" egg batter, like the cherry ones, dust your hands with powdered sugar and work quickly so the heat of your body does not soften the batter so it can't be shaped.
3. Melt the chocolate at LOW temperature in a double boiler. You can even shut the heat off while you are dipping - the water will retain the heat for a while and keep the chocolate melted. If the chocolate is too hot, the eggs will begin to dissolve while dipping them.
4. Use a cream cheese icing as the flower color code, not buttercream. The overly sweet nature of buttercream clashes with the slightly sour cream cheese-based egg filling.