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1
Mix the butter and cream cheese together.
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2
(I put in the microwave for 30-45 secs. to soften).
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3
Add the confectionary sugar about 1 cup at a time, along with vanilla, and mix well. (I use my hands).
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4
Place the mixture in the freezer to chill for at least 20 minutes (You want it firm, but not frozen, so check it from time to time).
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5
Form the mixture into egg shapes with your hands. (It is helpful to put some confectionary sugar on your hands so the eggs don't stick to them).
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6
When you are done making the eggs, put them in freezer again for at least 25 minutes.
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7
Melt the chocolate in a a double boiler.
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8
Dip the bottom of the egg into the chocolate, then place it on a small flat dish. Take a spoon, and spoon some melted chocolate on top, spreading around with a butter knife. (Make sure you don't get it on too thick, or you won't have enough for the whole batch).
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9
Arrange the chocolate coated eggs on an aluminum foil paper lined tray.
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10
When done making eggs, put in the freezer for a few minutes to harden eggs.
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11
Place each egg in a pastel colored paper cupcake cup.
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12
Store in the refrigerator, covered with aluminum foil.
