Making them at home is easier than you think
These eggs have a hard chocolate shell and are filled with a creamy center.
Fill your Easter basket this year with homemade chocolate cream-filled eggs. Making them at home is easier than you think — and is even a fun project do with kids. Everything is better when it’s homemade and these eggs are no exception. With a few ingredients and some tools, you can whip these up before the egg hunt is over.
These eggs have a hard chocolate shell and are filled with a creamy center. For our recipe, we’ve used Wilton milk chocolate candy melts, which are ideal for melting and molding candies. Try looking for these or another brand of candy-coating or confectionery coating chocolate. It’s also best to use a plastic or silicone egg mold that can be found at any craft or baking store, especially around Easter.
So, this Easter, try making your own candies at home. Fill your Easter baskets with these homemade treats and make sure to have them for dessert after Easter dinner. This is a great weekend kitchen project — and one that yields a chocolate cream dessert!
Emily Jacobs is the Recipe editor at The Daily Meal. Follow her on Twitter @EmilyRecipes.
- 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.
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 .
Dry Again, Decorate, and Assemble
At this point, the eggs need to dry out further before they can be completed. You can leave them for another 2 to 3 hours at room temperature, or place them back in the 200 F oven for about 45 minutes. Place them on their backs this time to let the inside portion dry.
The Spruce / Julia Hartbeck
Once the egg halves are dry and very hard, you can decorate the inside with a beautiful Easter scene. Pipe a small amount of royal icing into the bottom portion of the intact egg half. This is to anchor everything else you add. Add a layer of green-tinted coconut or Easter grass, if desired, and press gently to adhere it to the frosting. Add toys, pictures, small candies, or sugar decorations. It is easiest to add a dab of royal icing to the back or bottom of your decorations to help them stick.
The Spruce / Julia Hartbeck
Now it is time to glue the two halves of the egg together. Pipe a thin line of royal icing around the lip of the bottom half of the egg. Press the top half down onto the bottom, making sure that they line up evenly. Run your finger around the seam where the eggs meet to remove any excess frosting. You want to do this right away so that it will not begin to harden into unsightly shapes. Allow the egg to sit for about 30 minutes until the frosting has hardened enough to move the egg without damaging it.
The Spruce / Julia Hartbeck
Now it's time to put the finishing touches on your egg. Pipe a decorative border around the seams where the two egg halves were joined together. A nice touch is to also pipe a border around the opening of the window, to better frame the scene inside and to hide any uneven edges. A border is not usually piped on the very bottom of the egg, as this is where it will rest in the egg holder. If you are not using an egg holder or have alternate display plans for your egg, decorate the entire thing.
The Spruce / Julia Hartbeck
If you have frosting flowers or other decorations for the outside of the egg, now is the time to put them on. Use a small dab of royal frosting to secure them to the egg. Add leaves, stems, or any other decorative touches you desire.
The Spruce / Julia Hartbeck
If you are using an egg base, pipe some royal icing into the base to secure the egg. Place the egg in the base and prop it against a wall or other straight object to balance it until the icing is firm enough to hold it. Once it has set, your egg is complete.
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.
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):
Which Fried Noodles to Use for Easter Bird Nest
Any fried noodles available in the market can be used to make chocolate birds nest for easter. They are mostly available at any supermarkets or online store. In the United States mostly crispy chow mein noodles are easily available.
If fried noodles are not available in the market then Hakka Noodles can also be used. The Hakka noodles are first given a boil and dried, and finally, they fried in oil till golden color and crispy.
- 1 medium dark chocolate easter egg (or 4 small eggs)
- 250 g (9 oz) of dark chocolate. We reccomend Ghirardelli 60% dark chocolate
- 30 g (1 oz) of unsalted butter
- 250 ml of fresh heavy whipping cream
You can use either 1 medium easter egg or 4 small eggs. In this recipe, for convenience, we used only 1 medium egg for 4 people.
Step 1) – Start Easter Eggs filled with Chocolate Ganache recipe by chopping the dark chocolate into small pieces. Once this is done, take a small saucepan and place in the whipping cream and the butter. Bring ALMOST to a boil on low heat so DON’T boil the cream. When you see that the butter has melted and the first bubbles appear around the edges of the saucepan, turn off the heat.
Step 2) – Remove from heat and add the dark chocolate. Stir until the chocolate has completely melted.
Step 3) – When ready, let it cool for 10 minutes, stirring the mixture from time to time. If you wanted to use the classic recipe of chocolate ganache as topping or decoration, it would be ready. BUT since we have to fill Easter eggs, then, at this step of the recipe, we have to whip it.
Step 4) – So place the melted chocolate in a large bowl and whisk it with an electric stand mixer for ten minutes or until it is puffy and soft.
Step 5) – Meanwhile, heat the blade of a knife on the fire, then cut the Easter egg exactly at the junction point of the two halves. The hot blade will melt the chocolate, so that it doesn’t break.
Step 6) – Now the chocolate ganache is ready and you’ve got a beautiful chocolate easter egg bowl. So fill the chocolate egg with the ganache, then decorate with strawberries and cookies, as you like. Serve Easter Eggs filled with Chocolate Ganache on Easter Sunday as a dessert, you will really impress your guests!
Steps to Make It
Begin by preparing the eggshells. Take a straight pin or thumbtack and poke a hole in the bottom of an eggshell. Continue to work the tack around the hole, enlarging it, until it is about the size of a pencil eraser. Insert a toothpick or skewer and work it around to break up the egg yolk.
Pour out the egg, using the skewer to help if necessary, into a container to save for another use. Repeat with remaining shells.
Once all of the eggs have been drained, rinse the inside of the shells with hot water several times. Place the eggshells in an oven heated to 300 F for 10 minutes to dry them out and kill any bacteria.
Allow the eggshells to cool while you prepare the chocolate. Chop it finely and place it in a microwave-safe bowl. Microwave in 30-second increments until melted, stirring after every 30 seconds to prevent overheating.
Once the chocolate is completely melted and smooth, place it in a pastry bag fitted with a round tip (make sure that the tip is small enough to fit in the holes in the eggshells.) Alternately, place the melted chocolate in a plastic bag and snip off a small corner of the bag.
Stand the egg shells up in an egg carton with the holes on top. Pour the melted chocolate into the shells, tapping them several times to remove any air bubbles. Make sure that you fill the chocolate to the top of the shell.
Once all of the eggshells are filled with chocolate, refrigerate the carton to set the chocolate, for several hours or overnight.
Once set, the chocolate eggs can be given as gifts as they are, or you can carefully peel them from the bottom and decorate them with melted chocolate, candied flowers, ribbons, etc.