These Peanut Butter Easter Eggs are easy to make, melt in your mouth and are only 4 ingredients! You can choose to temper the chocolate for dipping or use my chocolate coating recipe below.
Can I freeze the peanut butter eggs?
There’s no need to freeze these bad boys, they have an excellent shelf life at room temperature of several weeks.
What if I can’t have peanut butter?
No, worries. You can replace the peanut butter with any other nut butter.
Can I dip them without tempering the chocolate?
If you don’t want to temper the chocolate, or don’t know how, it’s no problem. You can use the chocolate coating recipe below – no tempering required.
When using the coating recipe, the chocolate will need to be stored in the fridge or it will soften / melt at room temperature. The benefit is that you won’t need to temper it.
When you temper chocolate, it’s stable at room temperature and doesn’t require being set or stored in the fridge. I temper my chocolate using cocoa butter silk – the easiest way to temper chocolate.
Click here to learn how to make cocoa butter silk and use it to temper your chocolate.
Alternatively, click here to buy silk in my shop.
What if I don’t have a silicone egg mould?
You can use any silicone mould to form these pralines. If you want an egg shape, but don’t have the mould for it, you can add a little more maple syrup and the mixture will seize up a little so that you can roll it out. The bottoms might flatten a little, if so, roll them again and, as the praline sets, it will become firmer and hold the shape.
Toppings:
Here are some ideas for toppings on your Peanut Butter Easter Eggs
- Sea Salt Flakes
- Chopped Nuts
- Sprinkles*
- Shaved Chocolate
- Cocoa Nibs
- Gold Flake or Powder
*I get mine from Amazon made by Honeyberry.
Watch a video of these being made
Peanut Butter Easter Eggs
Ingredients
- 50g peanut butter or your preferred nut butter
- 10g cocoa butter melted
- 10g maple syrup
- 10g coconut sugar powdered for better texture
- 3 medjool dates optional
Chocolate – Tempered
- 200g dark chocolate
Chocolate – No Tempering
- 200g dark chocolate
- 20g coconut oil
Instructions
- Mix together all ingredients, except the dates.
- Pour into the cavities of your choice of silicone mould ¾ of the way and then top up with chopped medjool dates.
- Set in the fridge until firm, about 20 mins.
- Pop out of the mould and transfer onto a tray lined with baking paper or acetate.
- Dip in tempered chocolate or the chocolate coating.
Chocolate – Tempered
- Temper the chocolate using your preferred method. Mine is using cocoa butter silk.
- Use your preferred shaded of chocolate, mine is dark chocolate. I like to use about 200g-300g chocolate for dipping so that I have more than enough.
- Once tempered, dip them from room temp and set in the fridge for 10 mins and then store at room temp.
- Decorate with sprinkles after each dip – before the chocolate sets.
- These will keep several weeks.
Chocolate Coating – no tempering
- Mix together the oil and chocolate.
- Dip the eggs one by one until they are all coated in chocolate.
- Sprinkle with sprinkles or desiccated coconut right after dipping each one before they set.
- Store in the fridge until ready to eat. These will keep several weeks.
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