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Sugared Chocolate Eggs

Chocolate eggs covered in a white chip coating, then decorated for a festive treat.

  • PRINT

PREP TIME : 30  Minutes

  Amount Per Serving % DV *
Calories90
Calories from Fat35
Total Fat3 g5% DV
Saturated Fat3 g15% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium30 mg1% DV
Total Carbohydrates14 g5% DV
Dietary Fiber0.0 g0% DV
Sugars14 g
Protein1 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron0% DV
  Amount Per Serving % DV *
Calories90
Calories from Fat35
Total Fat3 g5% DV
Saturated Fat3 g15% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium30 mg1% DV
Total Carbohydrates14 g5% DV
Dietary Fiber0.0 g0% DV
Sugars14 g
Protein1 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron0% DV
  • 12 HERSHEY'S Solid Milk Chocolate Eggs
  • 1/2 cup HERSHEY'S Premier White Chips*
  • 1 teaspoon shortening
  • 1/2 cup granulated sugar for rolling
  • Liquid food color
  • 1 tablespoon warm water
  • 1 teaspoon pasteurized dried egg whites

  • 1. Unwrap chocolate candies. Line tray with wax paper.
  • 2. Place white chips and shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chips are just melted when stirred.
  • 3. Using fork dip chocolate candies in melted white chips. (If mixture is too hot the chocolate will start to melt. Cool until chocolate does not begin to melt when dipped.) Tap fork on edge of container to remove excess white coating. (If coating becomes too thick, microwave at MEDIUM 10 seconds and stir.) Place on prepared tray. Allow coating to harden.
  • 4. Meanwhile, tint sugar with food color, if desired. Place sugar into individual small bowl for each color desired. Add several drops liquid food color. Stir until sugar is uniform color.
  • 5. With sharp knife scrape or cut away "chocolate foot" that forms and any bits of hardened coating that are irregular. Lightly buff surface of coated egg with paper towel to smooth out any bumps.
  • 6. Whisk together meringue powder and water until light and foamy. Using small brush lightly coat outside of chocolate pieces with meringue mixture. Roll in or sprinkle with sugar; place on prepared tray to dry. Store sugared chocolates in cool, dry place.
  • * This amount will easily coat 12 eggs.

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