# Components:
→ Candy Centers
01 - 2 cups powdered sugar
02 - 1/2 cup unsalted butter, softened
03 - 1/4 cup cream cheese, softened
04 - 1/2 teaspoon vanilla extract
05 - 1/4 teaspoon salt
→ Flavored Fillings (optional)
06 - 1/4 cup shredded coconut
07 - 1/4 cup creamy peanut butter
08 - 1/4 cup chopped dried fruit (apricots, cherries, or cranberries)
→ Chocolate Coating
09 - 12 oz semisweet or milk chocolate, chopped
10 - 1 tablespoon coconut oil or vegetable shortening
→ Decorations
11 - Assorted pastel sprinkles
12 - Colored icing pens
13 - Edible pearls or sugar flowers
# Directions:
01 - In a large bowl, beat powdered sugar, butter, cream cheese, vanilla extract, and salt until a smooth mixture forms. Optionally, divide the mixture and incorporate shredded coconut, peanut butter, or chopped dried fruit to create varied flavored centers.
02 - Using clean hands, mold the mixture into small egg shapes approximately 1 inch each. Place shaped eggs onto a parchment-lined baking tray and refrigerate for 20 minutes to firm.
03 - In a heatproof bowl over simmering water, melt the chopped chocolate together with coconut oil or vegetable shortening, stirring until smooth. Remove from heat and allow to cool slightly.
04 - Dip each chilled egg into the melted chocolate coating, allowing excess to drip back into the bowl. Return coated eggs to the parchment-lined tray.
05 - While the chocolate coating remains soft, adorn each egg with pastel sprinkles, colored icing pens, edible pearls, or sugar flowers as desired.
06 - Place decorated candies into the refrigerator and chill for 15 minutes until the chocolate is fully set.
07 - Arrange the decorated egg candies attractively on a platter or within a basket for serving.
