Chocolate-Dipped Fondant Easter Eggs for Family or Fundraising

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Ingredients for the fondant:

  • 1 1/3 cup ( 1 can) sweetened condensed milk (NOT evaporated milk)
  • 1 cup butter (1/2 pound)
  • 1 tsp. vanilla
  • pinch of salt
  • 11 cups approximately of icing sugar/confectioners’ sugar/powdered sugar (sifted so there are no lumps)

Directions for mixing fondant:

  1. Melt butter in microwave for better consistency.
  2. Cream together butter, salt and vanilla.
  3. Add sweetened condensed milk.
  4. Beat until smooth.
  5. Gradually beat in icing sugar until beaters no longer move easily then switch to spoon.
  6. Place on board/counter to continue kneading/mixing.
  7. Add enough icing sugar until the fondant easily lifts off the counter.

Shape the Easter eggs:

  1. Shape fondant into a long log.
  2. Divide into 8-12 pieces and shape into eggs with a flat bottom.
  3. Place on cookie sheet lined with waxed paper. Cover with plastic wrap.
  4. Place in fridge at least 6 hours or overnight.

Chocolate Dipping the Easter Eggs


  • 4-6 cups of dark chocolate melting wafers used for making candy
  • 2 tablespoons of melted paraffin wax to help make the chocolate coating smooth

Directions for dipping:

  1. Place chocolate wafers in a glass bowl in a frying pan with a couple of inches of water.
  2. Heat water to a boil then maintain at a simmer. Do not let water boil so rapidly that steam condenses in the chocolate; this thickens it to the point of crumbling.
  3. At the same time, melt paraffin wax in another small bowl in hot water.
  4. When chocolate is melted, add a tablespoon or so of the wax to the melted chocolate.
  5. Stir in quickly. If there are tiny bits of wax showing, just be patient and let the heat of the chocolate eventually melt them.
  6. When chocolate/wax mixture is all smooth and on a very low heat (just enough to keep it smooth), take the eggs out of the fridge (no more than batch at a time).
  7. By hand, first dip the flat bottom of the egg, twisting the wrist to allow excess chocolate to drip off into the bowl.
  8. Place chocolate side up on the counter to dry while doing the rest.
  9. By the time all the bottoms of the eggs are coated, the first ones will be dry.
  10. Dip the top, again using a wrist-turning action to encourage extra chocolate to drop back to the pan.
  11. Place on the counter to dry.

Decorate the Easter Eggs with Royal Icing


  • 2 egg whites
  • 1/4 teaspoon cream of tartar
  • 3 cups approximately of sifted icing/confectioners’/powdered sugar

Directions for decorating Easter eggs:

  1. In a medium mixing bowl, use an electric mixer to beat the egg whites with the cream of tartar until foamy.
  2. Gradually beat in the icing sugar until the mixture becomes quite stiff.
  3. Divide the icing into three small bowls.
  4. Add a different liquid food coloring to each bowl. Just a couple of drops is plenty. Red for pink, pale green and yellow nicely capture the Easter season.
  5. Even a couple of drops of food coloring might make the icing too thin. In that case, add a bit more icing sugar to get a good consistency for decorating.
  6. Use a cake decorating bag with various tips to pipe icing onto the eggs.
  7. An example is to pipe a frame all around the edge with one color, pipe a stem with another color, and a flower with the third. Do not worry about artistic ability. The colored icing will make the eggs look tempting.
  8. Allow to dry thoroughly for 6-8 hours.
  9. Wrap in small plastic bag. An ordinary sandwich bag will do.

Additional Information for Making Decorated Easter Eggs

Once the basic process is mastered, the variations are limited only by a person’s imagination. Here are just a few ideas.

  • Mix yellow food coloring with one quarter of the fondant. Roll it into small balls to tuck into the middle of the white egg so it looks like a yolk.
  • Instead of piping a flower for decoration, write a person’s name or ‘Happy Easter!’.
  • Use different colored chocolate for decorating. Just make sure it is good quality and watch the consistency. White or colored chocolate seems to go crumbly easier.
  • Use peanut butter or butterscotch chips to dip eggs for people who are allergic to chocolate. Work with just enough chips for an egg or two at a time as the consistency is difficult to regulate.

These Easter eggs are like chocolate bars. There is no need to keep them in the fridge. However, do keep them out of direct sunlight as the chocolate will melt easily.

Even though these Easter eggs are expensive to make, there is always a market for them around offices, schools and churches. Making hundreds of them can be a super fundraising project. Because the eggs keep so well once they are finished, it is alright to begin production weeks ahead of time.

Just remember to keep a few for family and friends!