Name: Chocolate Easter Eggs
Prep time: PTM
Cook time: PTM
Ingredients: ; 10 ounces Organic milk chocolate baking wafers; 8 ounces Cream cheese, softened; 1 cup Florida Crystals® Regenerative Organic Powdered Sugar; 1 cup Heavy whipping cream; 1 teaspoon Pure vanilla extract; ; ; Dried mango and pineapple; Shredded coconut; Freeze dried strawberries and bananas; Chocolate candy of your choice; 

Farming to Help Save the Planet

As the largest Regenerative Organic Certified® farm in the U.S., we lead the fight for a cleaner, greener future. By farming regeneratively, we rebuild the soil, clean the air, and promote biodiversity. Join us in cultivating a thriving planet for generations to come.

Why Regenerative?

Ingredients

10 ounces Organic milk chocolate baking wafers
8 ounces Cream cheese, softened
1 cup Florida Crystals® Regenerative Organic Powdered Sugar
1 cup Heavy whipping cream
1 teaspoon Pure vanilla extract

As Decoration

Dried mango and pineapple
Shredded coconut
Freeze dried strawberries and bananas
Chocolate candy of your choice

Instructions

Step 1

Melt chocolate wafers over a double boiler. Pour 3-4 tablespoons of melted chocolate into the cavity of 8 chocolate egg molds. Using a food-safe paintbrush, brush the chocolate in a thick layer up the sides of the eggs.

Step 2

Refrigerate eggs for 30 minutes or until chocolate is firm, then carefully remove chocolate eggs from the molds.

Step 3

While the chocolate is in the refrigerator, prepare the cream filling. In a medium bowl, beat cream cheese and sugar until smooth, while gradually adding cream and vanilla. Beat until stiff peaks form.

Step 4

Decorate one egg half with dried fruit or chocolate candy, using melted chocolate to glue the ingredients to the egg. Fill the other half of the egg with cream and top with desired ingredients. Serve immediately.

Serving Tip

Filled eggs can be refrigerated for 8 hours. Before serving, make sure they are room temperature.

Additional Tips

For a variety of colors and flavors, use white chocolate to make the eggs. The filling cream can be flavored with crushed freeze-dried strawberries, cocoa, lemon, or almond extract. It’s up to you to get creative!

Servings
Prep Time
Cook Time

Melt chocolate wafers over a double boiler. Pour 3-4 tablespoons of melted chocolate into the cavity of 8 chocolate egg molds. Using a food-safe paintbrush, brush the chocolate in a thick layer up the sides of the eggs.
Refrigerate eggs for 30 minutes or until chocolate is firm, then carefully remove chocolate eggs from the molds.
While the chocolate is in the refrigerator, prepare the cream filling. In a medium bowl, beat cream cheese and sugar until smooth, while gradually adding cream and vanilla. Beat until stiff peaks form.
Decorate one egg half with dried fruit or chocolate candy, using melted chocolate to glue the ingredients to the egg. Fill the other half of the egg with cream and top with desired ingredients. Serve immediately.
Filled eggs can be refrigerated for 8 hours. Before serving, make sure they are room temperature.