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Homemade Chocolate Easter Eggs

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Marianne

"These chocolate easter eggs are made without a mold. They are basically oval chocolate truffles . I usually coat half in cocoa powder and the other half in coconut flakes. Store in the fridge for up to 1 week, but they never last that long in my house!"
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Ingredients

5 h 30 m servings 111 cals
Original recipe yields 20 servings (20 chocolate eggs)

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Directions

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  1. 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.
  2. 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.
  3. 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.

Nutrition Facts


Per Serving: 111 calories; 7.9 g fat; 10.1 g carbohydrates; 1.1 g protein; 9 mg cholesterol; 3 mg sodium. Full nutrition

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