# What You’ll Need:
→ 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 oz 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 - In a large bowl, beat together powdered sugar, butter, cream cheese, vanilla extract, and salt until smooth. Optionally, divide the mixture and blend with coconut, peanut butter, or dried fruit to create varied flavored centers.
02 - Form the mixture into small egg shapes approximately 1 inch each. Arrange them on a parchment-lined tray and refrigerate for 20 minutes to firm.
03 - Combine chopped chocolate and coconut oil in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and allow to cool slightly.
04 - Immerse each chilled egg into the melted chocolate, letting excess drip off. Return the coated eggs to the parchment-lined tray.
05 - While the coating remains soft, adorn each egg with sprinkles, icing pens, edible pearls, or sugar flowers as desired.
06 - Refrigerate the decorated eggs for 15 minutes until the chocolate sets firmly.
07 - Arrange the finished decorated eggs on a platter or in a basket for a vibrant Easter centerpiece.
