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Easter wouldn’t be easter without a chocolate egg, but why not break with tradition and make your own this year?
Forget forking out for a mass-produced branded egg, all you need is some quality chocolate and a mould, which you can pick up online or at some larger supermarkets. Use the best quality chocolate you can afford (at least 80% cocoa solids) to really make all the difference. The amount you’ll need will depend on the size of your mould, which should come with instructions to guide you.
HOW TO MAKE A CHOCOLATE EASTER EGG
- Break your chocolate into rough chunks, then finely chop into small pieces – the finer the better!
- Half-fill a small pan with water and bring to a gentle simmer over a low heat. Rest a heatproof bowl on top, add the chopped chocolate to the bowl, then allow to melt, stirring occasionally.
- Using oven gloves, remove the bowl from the heat and leave to cool to 35ºC. Check the temperature with a cooking thermometer.
- Spoon the chocolate into your mould, one tablespoon at a time, tilting the mould so the chocolate covers the surface. Don’t worry if you make a mess! Tip any excess chocolate back into the bowl.
- Allow the chocolate to cool slightly, then, using a butter knife, scrape around the rim of the mould to get a clean edge.
- Lay out some greaseproof paper and place the mould flat-side-down on top for 15 minutes, or until the chocolate has completely set.
- Meanwhile, repeat steps 4 to 6 with the second mould.
- Once the chocolate has set, repeat the process a few times until you’ve built up a layer of chocolate around ½cm thick.
- Put both moulds in the fridge for a further 10 minutes to allow the chocolate to set completely.
- To remove your eggs from their moulds, squeeze the casing gently, working your way around the edge (the warmth from your hands will help).
- Brush the remaining melted chocolate around the rim of each of the chocolate egg halves, then gently press them together so they stick in place. Leave for a few minutes until the chocolate sets, then it’s ready!
A homemade treat like this is a super-cute present for friends and family. If you’re feeling creative, why not jazz it up with icing, ribbon or more melted chocolate?
If chocolate eggs aren’t your thing, then embrace regular eggs instead! As well as being packed with protein, they can be just as fun. Paint them with the kids or team them up with asparagus for delicious soldiers with a twist.
How to make a chocolate Easter egg - Recipes
Easter is all about the eggs, baby. Hard-boiled eggs dyed in bright spring shades, eggs turned into herby omelets and ham frittatas for Easter brunch and, of course, candy eggs in Easter baskets. Sure, you can buy your Reese’s Peanut Butter Eggs, Cadbury Eggs and caramel eggs at the store — but what’s the fun in that?
You can easily make your own copycat Reese’s Peanut Butter Eggs at home! Read on for tips, or jump to the video or recipe.
Truly, peanut butter eggs only require a few basic baking ingredients: peanut butter, confectioners' sugar, butter, melting chocolate wafers and a little bit of vegetable oil. Make sure you use chocolate wafers for melting and not chocolate chips — the latter will make the end result extremely soft and prone to melting, which is not what you want here. And if you really want to replicate Reese’s famous Peanut Butter Eggs, use Reese’s brand peanut butter (but really, any brand will be good).
This peanut butter chocolate egg recipe doesn’t require an egg-shaped candy mold, but it does require a little bit of know-how. First of all, after mixing together the peanut butter and confectioners’ sugar, put it in the fridge for at least two hours but ideally overnight or up to one day.
The egg-shaping process works much better when working with chilled ingredients, so it’s also important to work quickly when shaping the eggs. If you have one, an oval-shaped cookie cutter could help to speed along this process, but we used our hands to shape them and found that worked well too.
A tip: Get your egg close to the desired shape, put it on the wax paper and then smooth it out with your fingers. Freeze when done shaping the eggs.
For dipping, it’s also important to work with rock-hard peanut butter eggs. Take them out of the freezer about 10 at a time to dip.
You can then drizzle them with melted peanut butter wafers, dyed white chocolate wafers for some Easter flare or decorate them with sprinkles or sugar decorations. Have fun with it and do what you see fit! And after you're done with that, use more chocolate for these delicious chocolate dessert recipes
Not sure how to make it work? Watch the video below (via The Daily Meal’s YouTube channel).
- 4 ounces cream cheese, softened
- 4 tablespoons (½ stick) unsalted butter, softened
- 1 7 oz. bag sweetened flaked coconut (about 3⅓ cups)
- ½ teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
- 1 pound confectioners&rsquo sugar (about 3¾ cups)
- 4 (4-oz.) 60% cacao chocolate bars, chopped
- 1 (12-oz.) pkg. white chocolate chips
Beat cream cheese and butter in bowl of a stand mixer fitted with paddle attachment on high speed until light and fluffy, about 5 minutes. Reduce speed to low add coconut, vanilla, and salt, beating until incorporated. Gradually add powdered sugar, beating until incorporated. Turn coconut mixture out onto a sheet of parchment paper. Shape into a 1-inch-thick 7- x 6-inch rectangle. Refrigerate until firm, about 2 hours.
Cut rectangle into 36 pieces. With clean hands, roll each piece into a ball flatten each slightly to create an oval-egg shape. Freeze until ready to use.
Place half the chocolate in a heatproof bowl set over a saucepan of gently simmering water. Remove from heat once melted, and stir in remaining chocolate, in batches, until melted. (Place pan back over simmering water to melt the chocolate, if needed.) Stir until a candy thermometer reaches 89°F. Dip coconut cream eggs into melted chocolate. Place on a parchment paper-lined baking sheet, and let stand until chocolate is firm, about 10 minutes.
Melt white chocolate in a microwavable bowl on HIGH until completely melted, about 90 seconds, stirring at 30 second intervals. Drizzle melted white chocolate over eggs. Refrigerate until chocolate is set, about 10 minutes.
Easter Homemade Chocolate Recipes
Chocolate Egg shells with marshmallow filling.
Homemade crunchy chocolate Easter Eggs.
With a preparation time of 15 minutes. These Easter Eggs feature graham crackers, coconut and peanut butter.
Filled inside an egg shell of chocolate and butterscotch.
Great idea for Easter. Hidden surprise inside the chocolate Easter Eggs.
Chocolate eggs made with Candiquik chocolate. And silicon Egg-shaped baking molds.
Homemade Easter Egg with plain chocolate and white chocolate.
Homemade Cadbury Creme Chocolate Easter Eggs recipe.
Make chocolate Easter Eggs at home. And fill them with trail mix.
Delicious Chocolate Mousse Easter Eggs easy recipe.
Egg shell made with melted dark chocolate. Filled with Nestle Diet Chocolate Mousse. And topped with honeycomb chocolate bar.
Homemade Lindor Hazelnut Chocolate Truffles for Easter.
Chocolate Easter Eggs filled with pudding.
Made with instant pudding mix. Use food color (to make colorful eggs) with vanilla pudding.
Coat with melted chocolate using the dipping method.
Homemade chocolate coated Gluten-Free Easter Eggs.
Chocolate eggs with peanut butter and coconut fillings.
Fill Chocolate Easter Eggs with pudding containing passion fruit.
Quick and Easy Chocolate Mousse Recipe.
These will be fun to make with your kids.
Dip peeps in melted chocolate. And use sprinkles to decorate.
Rich chocolate mousse recipe for the filling in dark chocolate eggs.
Mixed dark chocolate and white chocolate half eggs.
Melt and pour chocolate into the molds. Easy and quick chocolate Easter Eggs.
Made with Betty Crocker® Rich & Creamy chocolate frosting. And creamy peanut butter or marshmallow creme.
Easter homemade chocolate eggs with cheesecake filling.
Mke Easter Egg Marshmallow truffles with marshmallow creme. Coat it with chocolate and sprinkles.
Coconut Cream Eggs – Delicious Easter Egg Recipes
If at all possible, I like to make our treats at home, homemade. Not only does this allow me to know what’s in them, but I have two very eager girls who are always wanting and willing to help out, too.
How hard is it to make homemade Easter eggs?
Honestly, it’s not that hard at all. With just a few simple ingredients and a little bit of patience, you’ll find that these Easter Egg recipes are quite simple to do.
Are coconut cream eggs easier to make than buttercream Easter eggs?
While I’m not an expert, I find that the coconut cream eggs are easier for me and my cooking ability. I always tend to have shredded coconut on hand, which makes for a simple recipe in my mind. If you do choose to make buttercream Easter eggs, find a recipe that you can easily follow along with.
Can you make this recipe for white chocolate eggs rather than using milk chocolate?
Go for it! If you like white chocolate instead, switch up the recipe to whatever works for you and your taste buds. I’m a firm believer in altering a recipe that whatever your own family will love.
Tempering Pure Chocolate
When you purchase chocolate it will be in temper. It should look shiny and it should snap when broken.
Once you melt pure chocolate above certain temperatures it will go out of temper. You can carefully melt your chocolate so that it doesn’t go above these temperatures (88-91 °F for dark chocolate 86-88°F for milk and 82-84°F for white) but that can be tricky.
If the chocolate gets heated a degree or two over those temperatures, your chocolate will be out of temper, which means the chocolate will not harden properly and will stick inside the molds. So, I recommend using the seeding method to temper your chocolate.
Seeding method of tempering
- Melt 3/4’s of your finely chopped chocolate.
- You need to heat dark chocolate to 115°-120° Fahrenheit, milk chocolate to 110°-115° F, or white chocolate to 105-110° F.
- Begin to cool the chocolate by stirring in about 1/2 of your reserved chocolate. Continue to stir, scraping down the sides of the bowl until all of those chocolate pieces have melted.
- Check the temperature of the chocolate.
- Your goal is to get the chocolate to 88-91 °F for dark chocolate 86-88°F for milk and 82-84°F for white.
- Continue to sprinkle in small amounts of the chocolate and stir to cool the bowl of chocolate until you reach the high end of the temperatures listed above.
- Once the chocolate reaches that temperate, remove any unmelted chocolate pieces and check the temper by dipping a metal spatula, spoon, or knife into the chocolate. Shake off any excess chocolate and set it aside for 3-5 minutes. If the chocolate has hardened and looks shiny, it is in temper.
- If the chocolate doesn’t harden on the spatula then your chocolate is too hot and needs to be cooled further.
- If the chocolate looks streaky or spotty, then the chocolate has cooled too much, and you’ll need to heat it up a bit, just be careful it doesn’t go above the top temperature listed above for each type of chocolate.
- If the chocolate goes below the tempering temperatures (example: below 88 degrees F for dark chocolate), you can carefully reheat it in the microwave (3-5 seconds) or in the double boiler just until it reaches the higher temperature ( example: 91 degrees F for dark chocolate).
- During the process of making these chocolate eggs, you will need to retemper your chocolate so it’s good to have more chocolate on hand so that you can reheat the chocolate in your bowl and seed it with more solid (tempered) chocolate.
Read more detailed information about the types of chocolate and how to melt and temper chocolate on my chocolate-making tips page.
HOW TO SHAPE YOUR BUTTERCREAMS
And a note about shaping: dust your hands and workspace with powdered sugar. These bad boys are STICKY, and dusted hands make this job a million times easier.
Plus, adding more sugar to the buttercreams won&rsquot do anything to them but make them easier to handle, as opposed to possibly adding too much flour to rolled out sugar cookie dough which will definitely affect them in the oven.
Though I do encourage large peanut butter egg shaping, because, well&hellip If I&rsquom going to toot my own horn here, I would be willing to call them better than Reese&rsquos.
Small eggs or rounds are totally acceptable, though.
Once your buttercreams are shaped, they&rsquoll need to chill for an additional 2 hours before they get a dunk in chocolate.
And then dunking in chocolate is easy peasy, too! Just make sure you&rsquore using quality baking chocolate and not chips.
WHAT IS THE BEST METHOD FOR COATING BUTTERCREAMS IN CHOCOLATE?
I find it easiest to use a fork to dunk and a spoon or spatula to help get the chocolate on the buttercreams. A quick dunk, in and out, then tapping of the fork gently on the side of the bowl is a recipe for perfectly smooth and beautiful buttercreams.
If you&rsquore looking to jazz up the outsides, use sprinkles while the chocolate is still wet. If you want to drizzle with more chocolate, wait until the chocolate has set a bit and then decorate away. I love comboing different chocolates for taste and aesthetic purposes alike!
I think what I love most about these buttercreams is that they&rsquore GOOD. They&rsquore not sickeningly sweet (though they are sweet, don&rsquot get me wrong) and they taste fresh and non-artificial.
You can tell they&rsquore made with quality ingredients and I know exactly what&rsquos in them, so they seem less like a conglomeration of sugar and more of a cohesive treat worthy of the calories.
Push that crappy, tasteless chocolate to the side this year and indulge in homemade buttercreams. You won&rsquot be sorry and you&rsquoll be surprised at how easy they are once you&rsquove gotten into your groove.
My taste testers agreed (and there were a TON of them&ndash I made about 7 dozen buttercreams all together writing this recipe): this is the way to do Easter candy this year. ALMOST too cute to eat, but hard to put down once you&rsquove gotten a taste.
Challenge yourself this year, and let me see your cutie &lsquocreams! (#freshaprilflours)
A chocolate Scotch egg is the diet-breaking snack we need in our lives
When Fortnum & Mason invented the Scotch egg in 1738, they created a truly magical piece of food. A boiled egg wrapped in sausage meat and coated in deep-fried breadcrumbs, what could be better?
Well, a chocolate version might have just pipped its savoury counterpart to the post.
Introducing the chocolate Scotch egg&hellip potentially the most sugary &ndash and decadent &ndash sweet snack we&rsquove ever seen.
We first saw them on food blog Amuse Your Bouche and were taken aback by the (very) sweet simplicity of the treat. A Cadbury Creme Egg wrapped in chocolate brownie cake crumbs and then coated in sprinkles. Mmm&hellip
And the best part is, you can play around with the recipe in whatever way you want, trying out different sweet variations of the &lsquosausage meat&rsquo and &lsquobreadcrumbs&rsquo.
But the basic format is as follows:
1. Crumble your sausage meat alternative into a bowl (this can be a brownie or a basic sponge). Or give it a quick blitz in the food processor, if you prefer.
2. Add a binding agent (anything from buttercream to jam has been used in variations of the recipe), and mix together.
3. Take a small amount of the mixture and mould it around the Creme Egg &ndash do this until the egg is completely covered.
4. Brush (or dip) the egg in a coating of melted chocolate and roll in breadcrumbs of your choice (we think sprinkles or coconut shavings are a good shout).
5. Leave to set in the fridge.
Et voila, your very own chocolate Scotch egg!
Here are some eggs people have made at home (and we&rsquore impressed):
- 1 (16 ounce) package confectioners' sugar
- 1 cup creamy peanut butter
- ¼ cup butter
- 1 tablespoon milk
- 8 (1 ounce) squares semi-sweet chocolate
- 1 tablespoon shortening
In a mixing bowl, combine confectioners' sugar, peanut butter, butter and milk (if needed for moisture) until blended. Shape mixture into two 1/2 pound eggs or make a bunch of smaller eggs. Freeze eggs for 1 hour.
While the eggs are freezing, cut semi-sweet chocolate into small pieces and place in top of double boiler with shortening. Melt over medium heat, stirring frequently until smooth. Stick a long-tined fork in top of each peanut butter egg, dip it in melted chocolate to cover then drain on waxed paper. When the eggs are cooled and set, decorate the eggs to suit your fancy.
How to Make Hollow Chocolate Easter Eggs
Makes five 4-inch hollow chocolate eggs
- 12 ounces chocolate candy melts
- 12 ounces white candy melts
- 2 teaspoons shortening, divided (optional, to thin the melted candy)
- 2 cups powdered sugar
- 2 teaspoons meringue powder (or powdered egg whites)
- 3 tablespoons water
- Sugar flowers or Easter candy for decorating
Note: Make sure the bowl and utensils you use are completely dry. One drop of water can cause chocolate to &ldquoseize&rdquo and turn hard.
1. In a small microwave-safe bowl, carefully melt the chocolate candy melts in the microwave for 30 seconds, and then in increments of 15 seconds, stirring between each cycle. Stop when most of the candy is melted and let the bowl sit for a couple of minutes the heat of the bowl will continue to melt the candy. Add 1 teaspoon shortening and stir well. If the chocolate isn&rsquot completely melted, return to the microwave for an additional 15 seconds.
2. Working with one mold at a time, put approximately 2 tablespoons of melted candy in the bottom of the mold and tilt the mold to roll the candy around the sides. Coax it along with the back of a spoon if necessary. Make sure the entire mold is covered with a thin layer, all the way up to the top of the mold, and try to keep it from pooling at the bottom. If it does, remove a little with the spoon.
3. Repeat until you&rsquove coated 10 molds, and place the mold in the refrigerator for 10 minutes, or until the candy is firm.
4. Using the instructions in #1, melt the white candy melts, adding 1 teaspoon of shortening. Let it cool until just barely warm but still fluid, and add a layer on top of the first layer. You may not need quite as much candy for this layer. Work quickly so the first layer doesn&rsquot have a chance to melt. Again, make sure you bring the white layer all the way to the top of the mold, using the back of a spoon if necessary.
5. When all 10 eggs are coated, return the mold to the refrigerator until very firm &ndash about 30 minutes.
6. Turn the mold over on a baking sheet or towel and flex gently. If the eggs don&rsquot fall out easily, chill a little longer.
7. After unmolding eggs, gently trim any extra candy from the top edge with a sharp knife or vegetable peeler, handling the eggs as little as possible. You may want to wear thin plastic gloves or use a paper towel to avoid leaving fingerprints.
8. Fill 5 of the eggs with candy or treats.
9. Make royal icing by combining the powdered sugar and meringue powder, and then adding the water a little at a time, beating continuously. Beat on medium high for 3 minutes, adding a little more water if necessary to get an icing with good piping consistency.
10. Pipe a thin line of royal icing around the top edge of the filled eggs and carefully place the top egg shell over it, pressing gently. Remove any excess icing from the outside with a knife.
11. Using a pastry bag fitted with a #21 open star tip (or other decorative tip) pipe around the egg, covering the line where the top and bottom meet. Allow the icing to dry thoroughly before moving or decorating the egg.
12. Tint some of the icing green for leaves and pipe with a small leaf tip. Add decorations of your choice. You can find tips for making flowers with royal icing here.
You can pipe names onto the hollow chocolate eggs and use them in place of name cards on your Easter dinner table. They will do triple duty as edible name cards, Easter table decor, and treat for your guests to take home with them.
When your family and friends break open their chocolate eggs they will be surprised to discover the treats you have hidden inside!