chocolate easter eggs recipe

Written ByJenny Smyth Posted on
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The Best chocolate easter eggs recipe

I’m so excited to share with you my favorite chocolate Easter eggs recipe! This classic dessert is a staple in our household during the Easter season.

The combination of rich, velvety chocolate and the simplicity of the egg-shaped molds makes it a crowd-pleaser. My kids love helping me make these treats, and I love watching them enjoy the process of creating something delicious from scratch.

We often have these as an after-dinner treat or as a special surprise for our guests when they come over for gatherings. Plus, they’re surprisingly easy to make and require minimal ingredients, making them perfect for any occasion.

As an added bonus, these chocolate Easter eggs are also relatively healthy compared to traditional desserts, thanks to the use of dark chocolate and minimal added sugars. The best part?

They’re incredibly versatile and can be made in advance, making them perfect for busy households like mine. Whether you’re looking for a fun activity to do with your kids or a show-stopping dessert for your next gathering, this recipe is sure to please.

So go ahead, give it a try, and see why it’s become a beloved tradition in our household!

Chocolate Easter Eggs

4.8 from 1247 votes

Homemade chocolate Easter eggs filled with a creamy ganache. Perfect for Easter celebrations and gifting.

Prep Time30 mins
Cook Time15 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chocolate Shell

200g dark chocolate
200g white chocolate

For the Ganache Filling

100g dark chocolate
100ml heavy cream
1 tbsp butter

👨‍🍳Directions

1Melt the dark and white chocolate separately in a double boiler over medium heat.
2Stir continuously until smooth.
3Be careful not to overheat.
4Then pour the melted chocolate into separate bowls and let it cool slightly.
5Grease the Easter egg molds with a small amount of butter.
6This will help the chocolate to release easily.
7Then pour the melted dark and white chocolate into the molds.
8Tap the molds gently on the counter to remove any air bubbles.
9Refridgerate for 10 to 15 minutes.
10While the chocolate is setting, prepare the ganache filling.
11Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
12Remove from heat and pour over the chopped dark chocolate.
13Let it sit for 2-3 minutes to soften the chocolate.
14Then stir until smooth and glossy.
15Add the butter and stir until fully incorporated.
16Let the ganache cool to room temperature.
17Once the chocolate shells are firm to the touch, remove them from the molds.
18Spoon a small amount of ganache into one half of the egg.
19Place the other half on top and press gently to seal.
20Repeat with the remaining eggs.
21Place the finished eggs in the refrigerator to set for 10 to 15 minutes.

🔧Equipment

Double boiler
Easter egg molds
Spatula
Refrigerator

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 25g💛Saturated Fat: 15g❤️Cholesterol: 20mg🧂Sodium: 50mg🌾Total Carbs: 30g🥦Dietary Fiber: 2g🍬Sugars: 28g🥩Protein: 3g

📝Notes

Tips: For a more festive look, decorate the eggs with edible glitter or colored sprinkles. Store in an airtight container in the refrigerator for up to one week.

Watch Video Of How Chocolate Easter Eggs Works

These chocolate Easter eggs are always a good idea for any occasion – whether you’re celebrating Easter or just need a sweet treat to brighten up your day.

They’re easy to make ahead of time and can be stored for up to 2 weeks in the refrigerator or 5 days at room temperature.

When serving them at gatherings or events, consider pairing them with fresh fruit or whipped cream for an extra-special touch.

❓ Frequently Asked Questions About Chocolate Easter Eggs

Q: What type of chocolate should I use for this recipe?

For this recipe, I recommend using high-quality dark chocolate with at least 70% cocoa solids. This will give your chocolate Easter eggs a deeper, richer flavor that’s perfect for the Easter season.

Q: Can I use milk chocolate instead?

While milk chocolate is delicious in its own right, it won’t provide the same level of depth and complexity that dark chocolate does. If you prefer milk chocolate, feel free to use it – just keep in mind that the flavor will be slightly sweeter.

Q: How do I temper my chocolate properly?

Tempering your chocolate is crucial for achieving a smooth, even finish on your Easter eggs. To temper your chocolate, melt it in a double boiler or in the microwave in 30-second increments, stirring between each interval until melted smooth. Then, let it cool to around 82°F (28°C) before using.

Q: Can I make these Easter eggs ahead of time?

Yes! One of the best things about this recipe is that you can make the chocolate Easter eggs ahead of time and store them in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 2 weeks.

Q: How do I store leftover chocolate Easter eggs?

If you have leftover chocolate Easter eggs, you can store them in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 2 weeks. When storing them in the refrigerator, make sure they’re wrapped tightly in plastic wrap or aluminum foil to prevent drying out.

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