6 Tbs. Butter
3 oz. Cream Cheese
1 lb. Powdered Sugar
1/2 tsp. Maple Extract
1/3 cup Walnuts (finely chopped)
12 oz. Semi-Sweet Chocolate
1 tsp. Solid Vegetable Shortening
Line a cookie sheet with wax paper.
Beat butter, cream cheese and maple in a medium bowl with a mixer at medium speed until well blended. Gradually add confectioners (powered) sugar and walnuts beating until smooth. Mixture will be stiff.
With your hands roll mixture into egg shapes. Place on was paper and refrigerate for one hour or until cold and very firm.
Melt chocolate in saucepan on low heat stirring frequently. Stir in shortening until well blended. Let the melted chocolate sit at room temperature for about 15-minutes.
With egg on fork use a spoon or spatula to coat the maple centers with chocolate. Use the spatula to push the egg off of the fork and back onto the wax paper lined cookie sheet. (Reheat chocolate if it gets too thick.)
I found it hard to coat the entire egg while on the fork. I had extra chocolate so after coating the tops and sides of the eggs I put the cookie sheet with chocolate coated eggs in the refrigerator for 15-20 minutes until the chocolate had hardened. I then took and dipped the bottom of the eggs in the remaining chocolate so that the entire egg was coated in chocolate. I then refrigerated them for another 15-minutes before boxing them up.
Refrigerate when storing.
(The recipe says it makes 6 eggs but I made 20+ so I guess it depends on how big you want them.)
|Maple cream centers before adding the chocolate coating.|