(1) 8 ounce package full-fat cream cheese, VERY soft
5ouncesunsalted Finlandia butter, at room temperature
2teaspoonspure vanilla extract
(1) 32 ounce bag confectioners' sugar, sifted
24ouncessemi-sweet chocolate, chopped
8ounceswhite chocolate, chopped (optional)
2and 1/2 teaspoons canola or coconut oil, divided
Line a large baking sheet with parchment paper; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in large bowl using a handheld electric mixer, beat the butter and cream cheese on medium-speed until completely smooth, scraping down the sides of the bowl as needed; about 2 minutes. Beat in the vanilla extract and salt. Reduce the mixer speed to low and add in the confectioners' sugar, 1 cup at a time, mixing well after each addition, until all of the sugar has been added. Cover the bowl with plastic wrap and chill for at least one hour. Scoop 2 tablespoon sized portions of the mixture onto your prepared baking sheet. Using your hands, form each round into egg shapes. If the mixture is sticking to your hands, try coating them in a little confectioners' sugar. Once all of the eggs have been shaped, place the pan into the freezer for at least an hour.
For the Chocolates:
In a microwave safe bowl, combine the semi-sweet chocolate and 2 teaspoons of oil. Microwave on low power, in 30 second increments, stirring in between each increment, until completely melted. Set aside to cool for a few moments while you prepare the white chocolate, if using. In a second microwave safe bowl, combine the white chocolate and remaining 1 teaspoon of oil. Microwave on low power, in 30 second increments, stirring in between each increment, until completely melted. Set aside to cool slightly while you dip the eggs in the semi-sweet chocolate.
Carefully dip each butter cream egg in the melted semi-sweet chocolate. I did this by placing each butter cream egg on a small fork, quickly dipping it into the chocolate, then quickly pulling it back out, allowing the excess chocolate drip back into the bowl before placing the egg back on the parchment paper lined baking sheet. Repeat with all of the butter cream eggs. Drizzle a little white chocolate on top of each egg, then set aside until the chocolate has set; about 2 hours. You can speed this up by placing the eggs in the refrigerator.