Want to be the coolest kid at Easter brunch? Well now you can with these extremely fancy chocolate-covered buttercream eggs. They’re an advanced recipe so, if you don’t have time to make them this year, you can save these bad boys for next year’s Easter brunch.

Advanced Course

Prep Time: 1 hour
Cook Time: 10 hours 30 seconds
Total Time: 11 hours 30 seconds

Servings: 20 eggs

1 lb softened salted butter
1 can sweetened condensed milk
1 tablespoon vanilla
1 teaspoon salt
1 tablespoon lemon juice
10-12 cups sifted icing (powdered) sugar

1.  Cream softened butter with sweetened condensed milk.

2. Add vanilla, salt, and lemon juice.

3. Gradually add 5 cups of the sifted icing sugar. Then gradually add the remaining icing sugar 1 cup at a time, until the mixture is stiff, no longer sticky and can hold its shape.

Note: you may not need all 10-12 cups of icing sugar so add 1 cup at a time and assess.

4. On a clean, dry surface dusted with icing sugar, knead the creamed butter mixture until smooth and not sticky. Be careful, it dries out very quickly.

5. For the egg yolks, cut off 1/3 of the mixture and color it with yellow food dye. Knead the tinted dough until smooth and color is evenly distributed.

7. Divide yellow dough into 20 equal yolks and cover with plastic wrap.

8. Divide the original white butter cream mixture into 20 equal parts. Wrap all pieces that you’re not working on in plastic wrap.

9. Cut a single piece in half, flatten and form into ovals, place one egg yolk between the two ovals and then form into an egg shape. Voila!

10. Now place on a drying rack for 4-6 hours. Flip and dry for another 4 hours. If you skip this step, the eggs will be difficult to work with and will not bind the chocolate coating.

11. Melt chocolate in the microwave for 30 seconds.

11. Dip eggs into melted chocolate and when the chocolate is still wet, sprinkle with Easter-colored sprinkles.

12. You can also wait until the chocolate is set and then drizzle zigzag patterns of colored chocolate on the eggs to make them look extra festive. Voila!

This buttercream egg recipe is courtesy of MacKenzie’s Mum, Margaret.

For more Easter sweets: