Chocolate Covered Nutella Eggs

Happy Sunday! This week the lovely Carla of Chocolate Moosey is hosting our Easter/Passover themed #SundaySupper. If you’re looking for a recipe to celebrate with family and friends, try these Chocolate Covered Nutella Eggs.

Chocolate Covered Nutella Eggs | www.themessybakerblog.com-6726

When I think of Easter treats, chocolate instantly enters my thoughts. Whether it be in the form of hollow chocolate bunnies, peanut butter eggs, pastel candy-coated morsels, or those ubiquitous Cadbury eggs, chocolate is definitely a prominent theme during the Easter holiday.

I miss the basket and easter egg hunting days. My mom would dress us up in little sailor outfits (this I don’t miss, so much) and take us to our grandparents house for yummy food and Easter egg hunts. My Mom-mom had the best Easter egg hunts. She would fill all of the brightly colored plastic eggs with the best chocolates and money. We would grab our baskets and run around the yard collecting as many brightly colored eggs as we could, each of us trying to out do the other. I remember shaking the eggs to see if I was lucky enough to get one with money. If they jangled, they were filled with quarters. If you were really lucky, you would shake a few silient eggs. They were the eggs filled with dollar bills– jackpot!

Chocolate Covered Nutella Eggs | www.themessybakerblog.com-6723

There was one Easter in particular that I remember very well. It was the Easter my brother and I found a very special  gift in each of our baskets. The “Easter Bunny” brought my brother a hollow chocolate molded airplane, and I received a hollow chocolate molded computer equipped with a mouse and keyboard. It was the coolest gift ever, which is probably why I remember that Easter so well. Then there was the time my mom and dad bought my brother and I a real, live white bunny. We named him Thumper, and he lived outside in a bunny castle crafted by my father.

I decided to make Chocolate Covered Nutella Eggs for this week’s #SundaySupper.

These eggs are so smooth and creamy inside. They literally melt in your mouth as soon as the chocolate center comes in contact with your tongue. They remind me of a truffle, only buttery.

These are a bit tedious to make since the Nutella filling has to stay cold in order to make it easier to handle, but they’re totally worth the work.

Chocolate Covered Nutella Eggs | www.themessybakerblog.com-6728

I topped half of the eggs with festive Easter sprinkles and the other half with toasted hazelnuts. They’re the perfect Easter treat.

Chocolate Covered Nutella Eggs

Yield: 10-12 eggs

Total Time: 1 hour 15 minutes

Prep Time: 1 hour 15 minutes

Cook Time: 0 minutes

Ingredients:

  • 1 cup Nutella
  • 1/4 cup unsalted butter, at room-temperature
  • 4 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 2 cups bittersweet or dark chocolate chips
  • 1 tablespoon shortening
  • 1/4 cup toasted hazelnuts, chopped
  • 1/4 cup colorful sprinkles

Directions:

  1. In a large bowl, add nutella, butter, and cream cheese. Using an electric mixer, beat the ingredients together until smooth.
  2. Gradually add the powdered sugar 1/4 cup at a time, beating well after each addition.
  3. Cover the mixture and place in the refrigerator for 1 hour. Cover a cookie sheet with wax paper.
  4. Using a 1-inch scoop, scoop the nutella mixture onto the prepared cookie sheet. Place in the freezer for 15 minutes.
  5. Roll the balls in the palm of your hands until smooth. Press gently on the balls to flatten slightly. Place back in the freezer for another 15 minutes.
  6. Shape the balls into eggs. I had to place the cookie sheet back in the freezer twice to allow the balls to firm up in between shaping. When you’re finished shaping the balls, place the cookie sheet back in the freezer for 30 minutes.
  7. While the eggs are firming up, melt the chocolate. In a double boiler, or heat-proof bowl over simmering water (do not allow the bowl to touch the water), add the chocolate and shortening. Melt, stirring occasionally, until the mixture is smooth.
  8. Dip the eggs into the chocolate, one at a time, and flip with a fork to coat. Remove it from the chocolate, allowing the excess chocolate to drip off before placing the egg onto a clean wax-covered cookie sheet. Top with colored sprinkles or toasted chopped hazelnuts. Repeat until all of the eggs are finished. Place the eggs back in the freezer if necessary to firm up between dippings.
  9. Allow the eggs to firm up and chocolate to set before placing in an airtight container. Store in the refrigerator for up to 2 weeks.
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