Homemade Chocolate Easter Eggs
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Ingredients5 h 30 m servings 111 cals
Original recipe yields 20 servings (20 chocolate eggs)
- Place chocolate, cream, and butter in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
- Remove from heat and stir in rum, followed by confectioners' sugar. Cool briefly, then cover and cool in the refrigerator until firm, about 5 hours.
- Shape chocolate mixture into oval eggs. Place cocoa powder and coconut flakes in separate small bowls. Roll 1/2 of the chocolate eggs in the cocoa powder and the other 1/2 in coconut flakes. Transfer to the refrigerator.
Per Serving: 111 calories; 7.9 g fat; 10.1 g carbohydrates; 1.1 g protein; 9 mg cholesterol; 3 mg sodium. Full nutrition