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1
In small bowl, stir together peanut butter and confectioner's sugar until smooth. Add melted butter. Stir until incorporated. Cover bowl. Chill for two days.
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2
Line a baking sheet with parchment paper. Place tempered chocolate (or melted confectionery coating, see note) into a pastry bag fitted with a small piping tip, or a disposable plastic bag with the end snipped off. Fill each egg cavity about 2/3 of the way with chocolate.
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3
Turn mold over onto prepared baking sheet. Shake and rotate the mold. The melted chocolate should coat each cavity. After shaking out the excess chocolate, inspect each cavity. If there are any bare spots, dot a little melted chocolate onto them with either a small brush or your finger.
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4
Quickly sweep a metal spatula across the mold. This clears excess chocolate from the edges of the mold. After you do this, the mold might look smeared with chocolate.That's fine. The thin chocolate breaks easily away from the finished eggs.
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5
Allow the chocolate to set up. Don't refrigerate.
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6
Fill each cavity with peanut butter filling until it's about 1/8th-inch below the edge of the mold. Amount varies depending on the size of your mold.
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7
Cap each mold with melted chocolate. Use a zig zag or circular pattern to close each cavity. When the cavity is almost closed, stop. Tap the mold gently. The chocolate should flow a little and close the mold. If it doesn't, pipe a little extra chocolate into the mold to close.
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8
Chill for about 10 minutes. Invert mold. Tap gently. Eggs should come out easily. If they don't, the chocolate might not be set. Return to the refrigerator for a further 15 minutes and try again until they all come out cleanly. Set peanut butter eggs on a wire rack set in a rimmed baking sheet and drizzle with more chocolate if desired. Finished eggs can be stored in a sealed container at room temperature for up to 2 weeks.
