Buttercream Egg Candies
This chocolate egg with a buttercream-like filling is a plain recipe, but definitely not boring!
- 115g unsalted butter, softened to room temperature
- 480g confectioners’ sugar
- 3 Tbsp heavy cream or half-and-half
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract
- Pinch of salt, to taste
- 4oz semi-sweet chocolate bars (450g), coarsely chopped
- 1 teaspoon vegetable oil
You will also need:
- Kenwood kitchen machine
- Microwave/pot for melting chocolate
- In a large bowl using a Kenwood kitchen machine, beat the butter on medium speed until creamy, for about 2 minutes. Add the confectioners’ sugar and beat on low for 1 minute. Add the cream, vanilla and almond extracts, then beat on high for 3 minutes or until completely smooth and creamy. Taste, then beat in a pinch of salt if needed (It should be very sweet & sticky).
- Cover the bowl tightly with aluminium foil or plastic wrap and chill in the refrigerator for at least 1 hour and up to 1 day. Chilling makes shaping the buttercream filling a little easier.
- Line 1-2 large baking sheets with parchment paper or silicone baking mats and set aside.
- Once chilled, remove the mixture from the refrigerator. Scoop 1 Tablespoon of the buttercream mixture and roll into a ball. Flatten the ball between your palms and use your fingers to thin out one end into an egg shape. The egg should be roughly 1/2 – 3/4 inch thick. Place on the prepared baking sheet. Repeat with the remaining buttercream mixture. The buttercream mixture may be a little crumbly, but the warmth of your hands will bring it together. If you find the buttercream mixture becoming too soft to handle, chill in the refrigerator for 15 minutes. Alternatively, you can powder your hands with confectioners’ sugar, which helps prevent the buttercream from sticking to your hands.
- Chill the shaped buttercream eggs in the refrigerator for at least 1 hour and up to 1 day. During the last few minutes of the chilling time, begin melting the chocolate and oil together. Melt in 20-second increments, stirring after each increment until completely melted and smooth. Let the warm chocolate sit for 6-8 minutes to slightly cool before dipping.
- Remove buttercreams from the refrigerator. Working with 1 at a time, submerge into the chocolate, then carefully lift out using a fork. Tap the fork gently on the side of the bowl/measuring cup to rid excess chocolate. Use a toothpick or a 2nd fork to help you slide the buttercream off of the fork and onto the baking sheet.
- If you have leftover chocolate, drizzle over candies.
- Refrigerate buttercream eggs for 30 minutes or until chocolate has completely set before serving.
- Layer buttercream eggs between sheets of parchment or wax paper and store in an airtight container in the refrigerator for up to 2 weeks.
Around 20 eggs (depending on size)