Indulge in these delightful chocolate-coated vanilla cream eggs, perfect for any occasion.
In a mixing bowl, beat the butter and salt together until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Add the vanilla extract and gradually mix in the icing sugar until the mixture is smooth.
Add the sugar slowly to avoid a powdery mess.
Knead the mixture with your hands until it becomes pliable.
Dust your hands with a bit of icing sugar to prevent sticking.
Shape the mixture into small egg shapes and place them on a wax paper-lined tray.
Use a small scoop to ensure uniform sizes.
Chill the eggs in the refrigerator for 4 hours or until firm.
Cover the tray with plastic wrap to prevent the eggs from drying out.
Melt the chocolate in a double boiler until smooth.
Stir the chocolate constantly to avoid burning.
Using a fork, dip each egg into the melted chocolate, letting the excess drip off.
Tap the fork gently on the edge of the bowl to remove excess chocolate.
Place the coated eggs back on the tray and decorate with sprinkles while the chocolate is still wet.
Work quickly to add sprinkles before the chocolate sets.
Let the eggs stand until the chocolate is firm.
Place the tray in a cool area to speed up the setting process.
Store the eggs in an airtight container at room temperature or in the refrigerator.
Layer the eggs with wax paper to prevent sticking.
