For the past few years, chocolate eggs have been an Easter staple. I love to use these pretty treats as “place cards” at the Easter meal.
To make these, I fill egg molds with candy melts instead of chocolate so I don’t have to worry about tempering. Once I have the shells, I fill them with treats and seal them with chocolate or royal icing. Then I use royal icing to add names and decorations.
Since I always have extra royal icing, I use the rest to decorate pretty little sugar cookies…just in case someone wants even more desserts!