It’s officially Easter morning and the world seems to be awakened to welcome families to get together not just to celebrate the holiday but each other. And let’s get this straight, Easter isn’t complete without its delicious desserts. And for that, we bring you this yummy and easy Easter Egg Chocolate recipe!
Making Easter egg chocolate at home is not only fun but also a great way to get creative with flavors, fillings, and decorations.
Whether you’re making them for kids, as gifts, or just to treat yourself, these homemade chocolate eggs are rich, creamy, and completely customizable. Plus, they taste way better than store-bought ones! So, let’s get started.
Ingredients You’ll Need (Makes about 6 medium-sized eggs)
Here’s a quick list of what you’ll need to make an Easter Egg Chocolate Recipe. Chances are, you already have most of these in your pantry:
For the Chocolate Shell—
- 2 cups (12 oz) high-quality chocolate (dark, milk, or white)
- 1 teaspoon coconut oil or cocoa butter (optional, for a shinier finish)
For the Filling (Optional but Delicious!)—
- ½ cup peanut butter or hazelnut spread (for a creamy center)
- ½ cup caramel or dulce de leche
- ½ cup marshmallow fluff
- Crushed cookies, chopped nuts, or mini marshmallows (for extra texture)
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Step-By-Step Instructions
Here are the step-by-step instructions.
Step 1: Melt the Chocolate. Chop the chocolate into small pieces (this helps it melt evenly). Melt it using a double boiler (a heatproof bowl over simmering water) or microwave in 20-second intervals, stirring each time. If using, stir in the coconut oil or cocoa butter for a glossy, smooth finish.
Step 2: Coat the Egg Molds. Use silicone Easter egg molds and brush or spoon a thin layer of melted chocolate inside each mold. Place the mold in the fridge for 10-15 minutes to set. Repeat this with another layer of chocolate to make the shell sturdy, then chill it again.
Step 3: Add the Filling. (If Using) Once the chocolate shells are firm, add a small spoonful of your chosen filling into each half (don’t overfill!). Cover with more melted chocolate to seal the egg and smooth the top with a spatula. Chill for another 20-30 minutes until fully set.
Step 4: Remove from Molds & Decorate. Gently pop the chocolate eggs out of the mold.
Step 5: Decorate. Drizzle with melted white chocolate, sprinkle with crushed nuts, or add colorful candy sprinkles.
Step 6: Enjoy or Gift Them! Store in an airtight container at room temperature or in the fridge if it’s warm. Wrap in colorful foil or place in a cute Easter basket. And yay! Your Easter Egg Chocolate recipe is ready to serve or to gift!
Tips & Variations
- Want a crunchier shell? Try using tempered chocolate for a perfect snap.
- Want a Dairy-free option? Use dark chocolate and coconut-based fillings.
- Surprise eggs? Place some mini candies inside before sealing.
- Wanna try some Fruity filling? Try raspberry jam or orange-flavored ganache.
Nutritional Facts (Per Medium-Sized Chocolate Egg, Approx. 50g)
These Nutritional values will vary based on the type of chocolate and fillings used. Below is an estimate for a milk chocolate Easter egg with peanut butter filling:
- Calories: ~250 kcal
- Carbohydrates: ~25g
- Sugar: ~20g
- Fat: ~15g
- Saturated Fat: ~7g
- Protein: ~4g
- Fiber: ~2g
- Sodium: ~50mg
Some Healthier Tweaks—
1. You can use dark chocolate (70% cocoa or more) for less sugar and more antioxidants.
2. Can swap peanut butter for almond butter or homemade nut butter to reduce sugar and processed additives.
3. Opt for low-sugar fillings like coconut cream or fruit puree instead of caramel or marshmallow fluff.
Final Thoughts
These homemade Easter Egg Chocolates are perfect for some fun and for adding a personal touch to your easter celebrations.
Trust me, this recipe is a must try. Whether it’s filled with creamy peanut butter, gooey caramel, or just solid chocolate, they’re guaranteed to be a hit for your easter celebration!