# Components:
→ Candy Centers
01 - 2 cups powdered sugar
02 - 113 grams unsalted butter, softened
03 - 56 grams cream cheese, softened
04 - 1/2 teaspoon vanilla extract
05 - 1/4 teaspoon salt
→ Flavored Fillings (optional, select one or more)
06 - 30 grams shredded coconut
07 - 64 grams creamy peanut butter
08 - 30 grams chopped dried fruit (apricots, cherries, or cranberries)
→ Chocolate Coating
09 - 340 grams 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
# Method Steps:
01 - Beat powdered sugar, butter, cream cheese, vanilla extract, and salt in a large bowl until smooth. Optionally, divide and fold in coconut, peanut butter, or dried fruit to make varied flavored centers.
02 - Shape the mixture into approximately 1-inch egg forms with your hands. Place on a parchment-lined tray and refrigerate for 20 minutes to firm.
03 - Melt chocolate and coconut oil together over simmering water in a heatproof bowl, stirring until smooth. Remove from heat and let cool slightly.
04 - Dip each chilled egg into the melted chocolate, letting excess drip off. Return to parchment-lined tray.
05 - While the chocolate coating is still soft, adorn eggs with sprinkles, icing pens, edible pearls, or sugar flowers as desired.
06 - Refrigerate coated eggs for 15 minutes until chocolate is set.
07 - Display decorated eggs on a platter or in a basket for an appealing Easter centerpiece.
