Variations & Tips
For a more old-fashioned, candy-shop look, drizzle a little melted white chocolate over the set eggs in thin zigzags, then chill again to firm up. If your family likes a stronger peanut flavor, stir in 1/4 cup of finely chopped roasted peanuts to the filling before shaping the eggs. For a sweeter, milkier bite, swap half of the semisweet chocolate with milk chocolate. You can also make smaller, bite-sized eggs by using teaspoon portions of filling, which are perfect for little hands and big dessert tables. If your kitchen is warm, keep the shaped eggs in the fridge longer so they’re very firm before dipping; this helps them hold their shape and keeps the chocolate coating smooth. To give them a bit of a salty-sweet contrast, sprinkle a tiny pinch of flaky salt over the tops right after dipping, before the chocolate sets. And if you’re making these ahead for a busy holiday, prepare and chill the peanut butter centers one day, then dip them in chocolate the next—just like Grandpa Tom did when he had a whole crowd to feed.
