My mother loves Peeps. And cheap white cake. And candy corn. Which is ironic because she is a dental hygienist. Her sweet tooth goes into overdrive during the Spring when she dives into her stash of Chocolate-Peanut Butter Eggs with abandon. But those over-the-counter eggs could just be so much better with a few tweaks, so I made her these homemade Chocolate-Almond Butter Eggs.
Because Easter is just a few days away, I decided to pull out these snazzy mini egg molds and decorated Easter egg molds that I found online, but these taste just as wonderfully when made in mini cupcake tins so don't feel the need to go out of your way. While you could temper the chocolate if you wanted them to "not melt in your hand" and were looking for serious fancy-time, chocolatier-worthy chocolate, I find that they get eaten so quickly, that melting isn't really a problem.
stir as needed to incorporate oil (feel free to use your favorite nut butter instead)
or maple syrup
or vanilla bean paste
Combine graham cracker crumbs or almond meal, powdered sugar, nut butter, honey or Maple syrup, vanilla, and sea salt in a stand mixer fit with a paddle attachment or in a large bowl. Mix on medium speed with a stand mixer or a handheld mixer until filling is well combined, breaks into large chunks, and resembles cookie dough.
Divide filling into 24 (1-teaspoon) balls or larger as needed to fit your chocolate candy molds or mini muffin pans, then form into round, flat egg shapes if putting in the candy molds or discs if putting in the muffin tins. Set aside. Meanwhile, break up the chocolate, place in a stainless steep or glass bowl and nest overa pot of simmering water (make sure the bowl doesn't touch the water) and stir until chocolate is melted and smooth.
When the filling is in the wells, there should be enough room to cover it with chocolate.
Using a small pastry brush, paint the chocolate inside each well of the muffin pan or the candy molds. Do your best to make your coating as even as possible, aiming for about 1/16-inch thick. Place the chocolate in the fridge until its just set.
Place fillings in the mini muffin wells or candy molds but dont push too hard or youll crack the coating. Spoon more chocolate over each filling until completely covered. Scrape across the top of the pan with a pastry knife or a flat spatula to remove excess chocolate and even out candy tops.
Place the molds in the freezer for 15 to 20 minutes to set up. To remove candies, place a towel or a silicone baking mat on a counter and hit one edge of the muffin pan against the counter. Let come to room temperature before serving.
Food styling and photography by Aida Mollenkamp