Easter Egg Memories and A Recipe! #LMDConnector

I have always been a fan of the Laura Secord buttercream egg in the yellow box. When I was a little girl, my Grandmother would gift one to my Mother every Easter and I was always excited for my Mother to open the box and share a slice with us.  It was so rich and creamy!


Fast forward to present day.  I can now buy my own Laura Secord buttercream egg but sheesh... they're a bit pricey!  For roughly the price of one and a half Laura Secord eggs, I can whip up a batch of 20-24 eggs and eat them until I am egg-ed out.

Granted, things that taste this good are not at all nutritious for us.  Nope, uh uh, not at all. (But it's EASTER!)  Using only 5 ingredients, I whipped up yummy truffle eggs in the microwave.  Yes, you heard right-- the microwave. (See this recipe for another fun microwave treat.)

I began with this recipe from the 'Life Made Delicious' website for Fudgy Truffle Eggs. I had a hard time tracking down vanilla or chocolate melting wafers (why was it so hard to find them?), so I used milk chocolate chips with a teaspoon of organic coconut oil.  This time I went with the truffle ingredients, but in the future I would use a vanilla buttercream icing mixed with white chocolate chips to obtain a true 'Laura Secord' facsimile.  I also added a dollop of yellow food colouring for that yolk-ish colour.

You'll need:

- 2 cups (500 ml) semi-sweet chocolate chips
- 1 tub Betty Crocker Creamy Deluxe Chocolate Frosting
- 1 tsp vanilla
- 1/4 cup (50 ml) creamy peanut butter or marshmallow creme
- 24 oz (680g) vanilla or chocolate flavoured melting wafers/candy coating

Feel Free to Add:

- yellow food colouring to the marshmallow creme

- nuts to the centre or the outside coating
- mixed up versions of milk, semi-sweet and white chocolate

  • In a large microwaveable bowl, melt chocolate chips uncovered on High for 1 minute.  Stir until melted.
  • Microwave the frosting uncovered on High for 20 seconds. Stir into the melted chocolate chips. Stir in vanilla. Cover- refrigerate 30 minutes.
  • Drop chocolate mixture onto parchment paper. Flatten and fill with peanut butter or marshmallow. Fold chocolate mixture over the filling, making an egg shape. Freeze 30 minutes.
  • In a large bowl, microwave wafers/candy coating uncovered on High 1 minute to 1 minute 30 seconds, stirring until smooth. Dip the eggs (using two forks) into the chocolate and return to a cookie sheet. Refrigerate until set- about 15 minutes.

Now that I've made this recipe once, I can see myself having plenty of fun with future ingredients.  I also think that this recipe has the potential to be a much healthier version, but here's to everything in moderation.

Hoppy Easter!


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