Dark Chocolate Peanut Butter Eggs

# What you'll need:

→ Peanut Butter Filling

01 - 1 cup creamy peanut butter

02 - 2 tablespoons unsalted butter, softened

03 - 1 cup powdered sugar

04 - 1/2 teaspoon pure vanilla extract

05 - Pinch fine sea salt

→ Chocolate Coating

06 - 8 ounces dark chocolate, 60–70% cocoa, chopped

07 - 1 tablespoon coconut oil, optional

→ Topping

08 - 1 teaspoon flaky sea salt

# Preparation steps:

01 - Line a baking sheet with parchment paper.

02 - In a mixing bowl, blend peanut butter, softened butter, powdered sugar, vanilla extract, and a pinch of salt until a smooth and thick consistency is achieved.

03 - Portion out roughly 2 tablespoons of filling and mold into egg shapes using your hands. Transfer each formed egg onto the prepared baking sheet. Repeat until all filling is used.

04 - Freeze the shaped eggs for 30 minutes or until firm.

05 - In a heatproof bowl set over simmering water or using a microwave, melt the chopped dark chocolate and coconut oil, stirring regularly, until smooth.

06 - With a fork, immerse each frozen peanut butter egg into the melted chocolate, letting excess chocolate drip off. Return each coated egg to the baking sheet.

07 - While the chocolate remains unset, immediately sprinkle each egg with flaky sea salt.

08 - Place the eggs in the refrigerator for a minimum of 15 minutes, allowing the chocolate coating to fully solidify. Serve chilled or at room temperature.

# Expert advice:

01 -

These chocolate eggs taste like a peanut butter cup, but fresher and more decadent.
You can make them ahead, and the sea salt makes every bite sing.

02 -

If your filling is too warm, the eggs will flatten—always freeze them thoroughly before dipping.
Using a fork instead of a spoon for dipping encourages a smoother chocolate coat and fewer drips.

03 -