# 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 ounces 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 - Beat together powdered sugar, butter, cream cheese, vanilla extract, and salt in a large bowl until the mixture is smooth. Optionally, divide and blend in coconut, peanut butter, or dried fruit to create flavored centers.
02 - Form the mixture into approximately one-inch egg shapes using your hands. Arrange on a parchment-lined tray and refrigerate for 20 minutes to firm.
03 - Melt chopped chocolate and coconut oil together in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and let cool slightly.
04 - Dip each chilled egg into the melted chocolate, allowing excess chocolate to drip off. Place eggs back onto the parchment-lined tray.
05 - While the chocolate remains soft, adorn eggs with sprinkles, icing pens, edible pearls, or sugar flowers as desired.
06 - Refrigerate the decorated eggs for 15 minutes until the coating is firm.
07 - Arrange the finished decorated eggs on a platter or in a basket for presentation.
