# 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
# Cooking Steps:
01 - In a large bowl, beat together powdered sugar, butter, cream cheese, vanilla extract, and salt until smooth. Divide the mixture as desired and incorporate shredded coconut, peanut butter, or chopped dried fruit to create flavored centers.
02 - Form the mixture into small egg shapes about 1 inch each using your hands. Arrange the shaped eggs on a parchment-lined baking tray and refrigerate for 20 minutes to firm.
03 - Melt the chopped chocolate with coconut oil or vegetable shortening in a heatproof bowl set over simmering water, stirring until smooth. Remove from heat and allow to cool slightly.
04 - Dip each chilled egg into the melted chocolate coating, allowing excess to drip off. Return them to the parchment-lined tray.
05 - While the chocolate remains soft, embellish the eggs with sprinkles, icing pens, edible pearls, or sugar flowers according to preference.
06 - Refrigerate the decorated eggs for 15 minutes to allow the chocolate coating to set firmly.
07 - Arrange the decorated eggs on a serving platter or within a basket for an appealing Easter centerpiece.
