Easter Egg Buttercream Candies (Print Version)

# Ingredients:

→ Buttercream Filling

01 - 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
02 - 4 cups (480g) confectioners' sugar
03 - 3 Tablespoons (45ml) heavy cream or half-and-half
04 - 1 and 1/2 teaspoons pure vanilla extract
05 - 1/2 teaspoon almond extract
06 - Pinch of salt, to taste

→ Chocolate Coating

07 - 16 ounces (450g) semi-sweet chocolate bars (four 4-ounce bars), coarsely chopped
08 - 1 teaspoon vegetable oil

# Instructions:

01 - In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add the confectioners' sugar and beat on low for 1 minute. Add the cream, vanilla and almond extracts, then beat on high for 3 minutes or until completely smooth and creamy. Taste, then beat in a pinch of salt if needed. (It's supposed to be very sweet!)
02 - The mixture will be very sticky. Cover the bowl tightly with aluminum foil or plastic wrap and chill in the refrigerator for at least 1 hour and up to 1 day. Chilling makes shaping the buttercream filling a little easier.
03 - Line 1-2 large baking sheets with parchment paper or silicone baking mats. Set aside.
04 - Once chilled, remove the mixture from the refrigerator. Scoop 1 Tablespoon of the buttercream mixture and roll into a ball. Flatten the ball between your palms and use your fingers to thin out one end into an egg shape. The egg should be roughly 1/2 – 3/4 inch thick. Place on the prepared baking sheet. Repeat with remaining buttercream mixture. If the mixture becomes too soft to handle, chill in the refrigerator for 15 minutes. Alternatively, you can powder your hands with confectioners' sugar.
05 - Chill the shaped buttercream eggs in the refrigerator for at least 1 hour and up to 1 day.
06 - During the last few minutes of chilling time, melt the chocolate and oil together. You can use a double boiler or microwave. If using the microwave: place the chocolate and oil in a medium heat-proof bowl or liquid measuring cup. Melt in 20 second increments, stirring after each, until completely melted and smooth. Let the warm chocolate sit for 6-8 minutes to slightly cool before dipping.
07 - Working with one buttercream egg at a time, submerge into the chocolate and then carefully lift out using a fork. Tap the fork gently on the side of the bowl to rid excess chocolate. Use a toothpick or a second fork to help slide the candy off of the fork and onto the baking sheet.
08 - If you have leftover chocolate, drizzle over candies. You can reheat the chocolate and use a squeeze bottle for precision.
09 - Refrigerate buttercream eggs for 30 minutes or until chocolate has completely set before serving.
10 - Layer buttercream eggs between sheets of parchment or wax paper and store in an airtight container in the refrigerator for up to 2 weeks.

# Notes:

01 - These Easter egg buttercream candies combine a thick and creamy buttercream filling with rich dark chocolate.
02 - You can customize the flavor by using different extracts in place of or in addition to the vanilla and almond extract.
03 - For the best looking and tasting candies, use baking chocolate bars, not chocolate chips, as chips contain stabilizers preventing them from melting into the correct consistency.
04 - Due to the fresh ingredients in the filling, these candies must be refrigerated.

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