April 4th, 2012 
Jessica As a child, my favorite Easter treat was a slice of one of my grandmother’s chocolate and butter cream Easter eggs. Years after she passed away, I asked my parents for the recipe and I was so glad that they were able to find it! It has become an annual favorite for my family as well. Today I had fun sharing it with Naomi and Oliver for the first time. I hope you’ll try it too!
You’ll Need:
- 1 lb. of Confectioner’s Sugar
- 1/4 lb. of Softened Butter (1 Stick)
- 2 Tbsp. of Milk
- 1 tsp. of Vanilla
- 8 oz. of Baker’s Unsweetened Chocolate
- 8 oz. of Semi-Sweet Chocolate Chips
Directions:
- In a large mixing bowl, alternate adding milk and sugar to softened butter. Add Vanilla. Mix until it can be molded into eggs.
- Put the shaped eggs into the refrigerator to cool.
- Melt all of the chocolates in a double boiler and spoon over the chilled eggs.
- Spoon the chocolate over the top of the eggs and then chill again.
- Spoon the chocolate over the bottom and chill again.
As you can see, Naomi enjoyed licking the chocolate-covered spoon.
We usually leave our eggs as is, but you can get more creative with colored sprinkles or icing decorations. Enjoy!
What special Easter foods does your family enjoy?
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These look really good. I have made butter cream chocolates in a variety of flavors (mint, rasberry, and almond are all really good) in addition to the more traditional vanilla flavor. The recipe I use is basically the same and I usually make them at Christmas time. I dip them all the way into melted chocolate and put them on a cookie sheet to cool though. I think it is really cool that this was your grandma’s recipe, because I learned how to make them from my grandma as well. 🙂
I haven’t made them in egg shapes before, maybe I’ll have to try that sometime.
This year I made chocolate peanut butter eggs for a treat for my kids at Easter.
http://www.thedoityourselfmom.com/2012/04/diy-chocolate-covered-peanut-butter.html
The other flavors you mentioned sound delicious! That’s so cool that you got your recipe from your Grandma too! Maybe it was a popular recipe when they were young. 🙂 I never thought to make them for other holidays, though they sound great for Christmas too!
I got this recipe from my Grandmother, who got it from a church cookbook. Yummy!!
I’m wanting to make some of these but am wondering how much flavoring extract do you use? (Or oils if you use those.) I’d like to do raspberry, mint and vanilla…maybe almond.
Our local store carries milk chocolate morsels and it would be very easy to make these with milk chocolate instead of semi-sweet.
When I made mint patties, I just added a few drops at a time, tested a very small bit, and added more until I felt it was right. The family devoured them so I guess they were good in their opinion.
I was not pleased with my former cream filling. I hope I like this one better. It would be easy to add mint flavoring or oil, coconut to the filling, or other flavors such as peanut butter.
Oh wow… bringing back childhood memories with these. I am DEFINITELY going to make this recipe. Thank you for sharing!
I’m making them a tradition for us too! Sooooo good! 🙂
Thanks for reminding me! I’d completely forgotten about them this year with everything else going on!
[…] Grandma’s Chocolate and Butter Cream Easter Eggs […]
Finally, a recipe for butter cream eggs without cream cheese in the ingredients. Can’t wait to make these with my daughter next week. Thank you so much. Now following you on Facebook and Pinterest.
Thank you! They’re delicious!
[…] hard-boiled eggs, Easter baskets, Easter egg hunts at my grandparents’ house, eating my Grandmom’s Chocolate & Butter Cream Easter Eggs, Easter clothing, family photos (usually in front of a giant yellow forsythia bush), and a big meal […]
[…] hard-boiled eggs, Easter baskets, Easter egg hunts at my grandparents’ house, eating my Grandmom’s Chocolate & Butter Cream Easter Eggs, Easter clothing, family photos (usually in front of a giant yellow forsythia bush), and a big meal […]
So, it has taken me far too long to realize that the insides of these buttercream Easter eggs are the exact same as the recipe for buttercream icing! I figured there was more butter or something that was different, but nope! It’s exactly the same 🙂 I have some leftover icing in the fridge from Norah’s birthday cake, so I’ll just use that! Plus, it’s in different colors, which I also somehow never thought of doing with these eggs before…
Hahaha! I never noticed that! I never thought of doing it in colors either. What a good idea! 🙂
While searching for a butter cream egg recipe, I stumbled upon yours. Thank you. It is delicious. I think this will become a tradition for us, though in the future we will make the eggs smaller so that they are more bite size for the kids. It’s a nice alternative to store bought since that it very expensive and often difficult to find where I live.
[…] recipe is based on a thoroughly unsafe for dairy allergies recipe at The Abundant Wife. It’s similar to what I ate as a child, and I was grateful to have it to use as a base. […]
A lady my mother use to work with made these every Easter they always had our names on them which made them so special. I miss them so so much and have been looking to make them myself. I love some of the other flavor ideas too sounds great.