Preparation:
In the bowl of your electric mixer, combine the
butter, cream cheese, and vanilla extract until well mixed. Gradually beat in
the powdered sugar.
Either stir in or use your bread kneading blade of
your electric mixer to add the chopped cherries, pecans, and coconut. Knead the
mixture until it is well blended. It should be easy to handle and shape, and not
very sticky. If needed add additional powdered sugar.
Use the palms of your hand to roll small amounts
of the candy into an egg shape. NOTE: The amount of candy
you use depends on the size and number of candy eggs that you want to make.
Use additional powdered sugar to prevent the dough from sticking to your
hands. NOTE: If the mixture gets too soft to mold
easily, put it in the refrigerator for a few minutes.
Place the candy egg shapes on a wax paper,
parchment paper, or
Silicone Baking Mat lined
cookie sheets.
Refrigerator for several hours or overnight.
Melt the chocolate chips in a microwave oven or in a double boiler (see below).
Double Boiler:
In the top of a double boiler over
hot water, not boiling water (don't
let the bottom of the bowl touch the water, melt chocolate; stirring
until smooth. Be careful boiling water may cause steam droplets to get into
chocolate which can result in "seizing," when the chocolate becomes stiff
and grainy. If you don't have a double boiler
you can improvise one by placing a glass or stainless steel bowl over a pot
of simmering water. Once the chocolate has melted, I turn the heat to
low and leave on the burner while dipping. This keeps the chocolate from setting
up to soon.
Remove the prepared candy eggs from your refrigerator.
Dip
each candy egg in the melted chocolate to coat, then lay on either wax paper,
parchment paper, or
Silicone Baking Mat lined
cookie sheet
and allow the chocolate to harden. TIP: Using a
toothpick to hold the balls, dip each ball into chocolate mixture to coat; place
onto wax paper to harden. If the
candy eggs start getting too soft to cover with chocolate, place them back in the
refrigerator for a few minutes before proceeding.
If desired, you may decorate your chocolate eggs
with pastel colored sprinkles found in the cake/decorating
section at the grocery store.
Makes approximately 48 small Chocolate Easter Egg
Candies.
