Easter Eggs

White Chocolate Easter Eggs

Yield: 14 eggs
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Cooling Time: 50 minutes
  • Total Time: 1 hour 15 minutes



  1. Line a cookie sheet with parchment paper.
  2. Place the heavy cream and cream cheese in a small saucepan over medium heat.
  3. Whisk until the cream cheese has melted.
  4. Remove from the heat and add the white chips.
  5. Whisk until the white chips have melted.
  6. Transfer the cream cheese mixture to a medium bowl, cover with plastic wrap, and place in the refrigerator until firm, about 30 minutes.
  7. Divide the erythritol, place in small bowls, and add food coloring, as needed.
  8. Using gloves, knead the erythritol with your hands until well mixed.
  9. Scoop 1 heaping teaspoon of the chilled cream cheese mixture onto the cookie sheet.
  10. Repeat with the remaining mixture.
  11. Shape the cream mixture into eggs by rolling in your hands.
  12.  Chill the shaped eggs in the refrigerator, until firm, about 15 minutes.
  13. Add the eggs, one at a time, into the erythritol mixture and flip to coat.
  14. Shake off the excess erythritol.
  15. If the sugar is not sticking to the eggs, roll them in your hands to warm the outside slightly.
  16. Return the eggs to the refrigerator to firm up, about 5 minutes more.
  17. Serve immediately or store in an airtight container in the refrigerator.