Chocolate Covered Easter Eggs
tsp vanilla extract
cup butter — softened
lb confectioners’ sugar
oz cream cheese — softened cheese
cup peanut butter (creamy)
cup cocoa powder (unsweetened)
cup coconut — flaked
tsp vegetable oil
cups semisweet chocolate — cut into pieces
How to make Chocolate Covered Easter Eggs
- Add vanilla, cream cheese, and butter in a bowl and mix them well. Add the confectioners’ sugar and stir to make a dough. Use your hands to mix well.
- Divide the dough equally into 4 parts. Keep one part aside and to the second, add peanut butter. To the third part, add coconut and cocoa powder to the remaining one.
- Roll each dough into the shape of eggs and place them on a cookie sheet prepared with waxed paper. Refrigerate them for 1 hour at least to allow them to turn hard.
- Take a heat-proof bowl and place it in a pan of simmering water. To this bowl add chocolate chips and allow them to melt while stirring. To soften the chocolate, add vegetable oil and stir continuously till it thins as required.
- Dip the chilled eggs into the chocolate and place them back on the paper-lined sheet. Allow them to set. Refrigerate, again, this time for half an hour to allow them to harden.
- Did you know that a research in Germany showed that people who consumed 7.5 g chocolate daily on an average had a lower risk of heart attack and a lower blood pressure? The research was conducted as a part of a comparison between people who ate a lesser quantity of chocolate, say an average of about 1.7 g of chocolate daily.
- The aroma of chocolate is known to increase the theta waves of the brain which are associated with triggering the relaxation of the mind!