Chocolate eggs are easy to make at home, so this Easter, make some and fill them with your favorite candy!

We have this nice tradition in our family – grandma hides chocolate eggs and rabbits around the garden and our kids look for them. Grandma spends two hours hiding the candy, the children find them all in 15 minutes and they have stock chocolate for the next six months (we don’t let them eat candy every day but it’s not always easy to keep it away from them). And because I love to play, one year I just thought I would make the Chocolate Eggs myself.

The principle is very similar to the Chocolate Planet Earth, so if you like this chocolate work, try the Planet Earth as well!

I’ll tell you right away, it’s very easy, no need to be a seasoned chocolate artist. You need to get a silicone mold and some chocolate. I used to use a dome mold because that was the only one I had and I didn’t want to buy another one. I use this mold to make Homemade Tea Bombs and Gelatine Eyeballs. Later on, I got the egg mold, so I’m making egg-shaped eggs now. In this tutorial, you’ll see a combination of both because the process is the same.

The surprise you hide inside the egg can be anything you want if it fits in – candy, dried fruit or a small toy (sterilize it before). I always use candies. A combination of gelatin candies and smarties looks really nice.

Supplies

silicone egg mold
100 g/3.5 oz of milk or dark chocolate
50 g/1.25 oz of white chocolate
candy, fruit, small toy…
brush

How to make the Chocolate Eggs with Surprise

First, you have to temper the milk or dark chocolate – melt half of your chocolate in water bath. Take it off the stove, throw the rest of the chocolate in and let it melt while stirring constantly. Brush all half-eggs in your mold with the chocolate. Work rather fast before the chocolate starts to set. Part of the chocolate will fall to the bottom of the mold, so after you fill all the eggs, brush the chocolate from the center of each mold to the sides again.

Why temper chocolate? It will give the resulting chocolate that nice shine and crunch of a bar of chocolate. The egg fill be more firm and will overall look better.

You can let the chocolate set first but I just pop it into the fridge and sometimes even freezer for two minutes.

Temper also the white chocolate although as it is the second layer, it’s not absolutely necessary. Apply the second layer to the eggs and back to the fridge it goes.

Pop the eggs carefully out of the mold.

Take half of the eggs, you’ll be working only with that half now. Heat up a plate in the microwave and while it’s hot, place each egg on it edges down just for a few seconds. The edges will melt a little and become nice and smooth. Place the egg bottom down, it is now ready for filling. Alternatively, you can heat up a pan (very low heat) and to the same on the pan.