Saturday, April 7, 2012

Chocolate Peanut Butter Eggs








Molded Peanut Butter Cup Eggs
From top left to right

1.  Fill candy molds with melted chocolate discs or
tempered couverture chocolate.
2.  Completely coat inside of mold then turn upside
down to remove excess chocolate. Turn over and
scrape off excess chocolate with an offset spatula.
3.  After the chocolate has hardened in the fridge
fill with peanut butter filling.  Do not fill to the top -
leave 1/8 inch so additional chocolate can be added
to cover the filling.  Spoon or pipe additional chocolate
on being sure to seal it at the sides of the mold.  
Remove excess chocolate with your offset spatula.
4.  Return to the fridge to set the chocolate then turn
over onto the countertop.  Remove any excess chocolate
around the edges with a knife. Smooth the edges with your
fingers, using the heat of your hands. 
Be careful as the heat of your hands will
melt the chocolate so hold the candy just by the edges.

Peanut Butter Filling
(The ones I have made in the past have graham cracker crumbs
in them but my daughter found this recipe at Hey Jen Renee and we loved it
too.)

1 C. creamy peanut butter
1/4 C. soft butter
2 C. powdered sugar
1-2 T. milk
Mix everything together.  If it seems too dry add a little
additional milk.  It should be the consistency of play dough.


I made 36 small eggs (2 1/4 x 1 1/8) and 2 large
eggs (about 3 1/2 x 2 1/4 ) with this recipe of filling and
I probably used 2 lb. of chocolate discs.


We used to have a wonderful cake and candy store in town
named Shepherds Cake and Candy,
but they are gone now.  That is where I bought most of my
candy molds from.  You can buy molds online - just Google
plastic candy molds.

click on the above to purchase if you can't buy it locally.  
It isn't like the old molding discs where it tastes bad.  
I am picky about my
chocolate and usually use couverture chocolate but it is
finicky for beginners and I highly recommend Guittard's 
"chocolate" discs.  These tasted great.  The above link
also contains great candy molds.



I will be posting these with

Jacqueline
Jacqueline

Chocolat - French for Chocolate. I adored chocolate from a young age when I had to sneak in the cupboard to find where my mother had hidden the Nestle's Chocolate Chips. Having read about the famous chocolat shoppes in Paris, when I finally got there I was determined to try a chocolate from every Paris shoppe. I invite you to share my adventures in creating, in travel, and in life.

13 comments:

  1. Very pretty Jacqueline! I'd love to find one (or two) of these in my basket! Happy Easter:@)

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  2. Hey J - My craft store was all out of egg molds :(. Love the way your eggs turned out - cute embellishments too. Hubby would gobble them all up - he's crazy for peanut butter eggs!

    Happy Easter!!

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  3. Those look amazing! I love how you decorated them, they look perfect. That would be the only treat I would want hidden in my easter egg!

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  4. Yammie !!!...happy easter blessings darling...love from me...xxx...

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  5. How beautiful. Mine usually look like they came from the Island of Misfit Toys...

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  6. Hi Jacqueline
    These peanut butter eggs look decadent and I'd love to have one. Not too many calories I hope?
    Wishing you and family a Happy Easter.
    Judith

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  7. wow those look amazing...I could eat a couple right now...yummy

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  8. I can only imagine how YUMMY your peanut butter chocolate eggs are! I have those same flower "sprinkles". They are such a nice pop of color on the eggs:) Thanks for the link to the chocolate. Have a wonderful Easter, Jacqueline!

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  9. Jacqueline, it must be a treat to visit your house. You are always creating some delicious goodie. Pretty too!
    Wishing you and your family a special Easter Sunday. ~ Sarah

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  10. Beautiful and so delicious-looking! Hope you are having a wonderful Easter, Jacqueline!

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  11. Delicious!! :-)

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