Sugared Chocolate Eggs Recipe

Name: Sugared Chocolate Eggs Recipe | Recipes
Prep time: 30 min
Total time: 30 min
Yield: 12 coated eggs
Ingredients: HERSHEY'S EGGIES Milk Chocolate Eggs; 1/2 cup HERSHEY'S CHIPITS White Creme Chips (125 mL); 1 tsp shortening (do not use butter, margarine, spread or oil) (5 mL); granulated sugar; liquid food colouring; 1 tbsp warm water (15 mL); 1 tsp pasteurized dried egg whites (meringue powder) (5 mL)

Details

Timing
Timing
Total:
Prep:: 30 Min.
Skill Level:: Intermediate
Yields:: 12 coated eggs

Whether it's Easter or just for an everyday treat, HERSHEY'S Sugared Chocolate Eggs is sure to impress!

Ingredients & Directions

Prep Time: 30 minutes

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

HERSHEY'S EGGIES Milk Chocolate Eggs
1/2 cup

HERSHEY'S CHIPITS White Creme Chips (125 mL)
1 tsp

shortening (do not use butter, margarine, spread or oil) (5 mL)
granulated sugar
liquid food colouring
1 tbsp

warm water (15 mL)
1 tsp

pasteurized dried egg whites (meringue powder) (5 mL)

Key Ingredients

HERSHEY'S EGGIES Milk Chocolate Candy Coated Eggs, 220g bag - Front of Package

Where to Buy

HERSHEY'S CHIPITS White Creme Chips, 200g bag - Front of Package

Where to Buy

Directions

Equipment Needed 

Tray

Wax Paper & Paper Towels

Microwave-Safe Bowl

Microwave

Mixing Bowl

Whisk

Line tray with wax paper.

Place white creme chips and shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chips are just melted when stirred.

Using fork dip chocolate candies in melted white creme chips. (If mixture is too hot the chocolate will start to melt. Cool until chocolate does not begin to melt when dipped.) Tap fork on edge of container to remove excess white coating. (If coating becomes too thick, microwave at MEDIUM 10 seconds and stir.) Place on prepared tray. Allow coating to harden.

Meanwhile, tint sugar with food colouring, if desired. Place sugar into individual small bowl for each colour desired. Add several drops liquid food colouring. Stir until sugar is uniform colour.

With sharp knife scrape or cut away "foot" that forms and any bits of hardened coating that are irregular. Lightly buff surface of coated egg with paper towel to smooth out any bumps.

Whisk together meringue powder and water until light and foamy. Using small brush lightly coat outside of chocolate pieces with meringue mixture. Roll in or sprinkle with sugar; place on prepared tray to dry. Store sugared chocolates in cool, dry place.