Go Back
+ servings
Homemade chocolate easter eggs decorated with fruit, nuts, jelly sweets and mini eggs
Print Recipe
5 from 3 votes

Homemade Easter Eggs

Homemade candied Easter eggs are immensely fun, entirely bespoke and very simple to throw together. Delight your recipients and learn how to temper chocolate in the process.
Prep Time20 minutes
Cook Time0 minutes
Total Time20 minutes
Course: Dessert, food gift, Snack
Cuisine: Worldwide
Servings: 2
Calories: 380kcal

Ingredients

  • 160 g/ 1 cup Dark/ Milk/ White Chocolate exact amounts will depend on the size of your mold - check how much they will hold

Toppings - one or a few or some of the following

  • Mini Cookies Jammie Dodgers/ Iced Gems/ Party Rings
  • Dried fruit Cherries, cranberries, apricots etc
  • Nuts Almonds, pistacios etc
  • Sprinkles
  • Mini eggs Cut a few open for visual interest
  • Pretzels
  • M&Ms
  • Aero balls Cut in half
  • Crushed honeycomb
  • fudge pieces
  • Sugarcraft decorations

Instructions

  • Select your toppings and ensure they will fit well inside of your egg mold without it looking overcrowded or too sparse - it's a good idea to lay them out in the mold before chocolate is added to be sure
  • Check your mold instructions for how much chocolate will be needed to fill it - reduce the amount of chocolate by ⅕ of this amount to avoid overflowing the mold once toppings are added. (My molds hold 150g (large) and 50g (small) of chocolate, so I scaled that back to 120g and 40g to account for the additional toppings)
  • Temper or melt the chocolate - I highly recommend using tempered chocolate for this recipe, since it will give far better results - see my guide to tempering chocolate
  • Pour the chocolate into your egg mold and gently tilt the mold from side to side until the chocolate reaches the edge then lay on a flat surface
  • Add the topping(s) to the egg, working quickly, as the chocolate will begin to set within a couple of minutes
  • Leave to set then carefully remove from the mold

Video

Notes

Cooking Tips

  • Ensure all of your toppings are assembled and chopped (if necessary) before you bin melting the chocolate. It can set quickly, so there will not necessarily be time to chop toppings once the chocolate has been poured into the molds
  • You can melt the chocolate rather than tempering it, but this may result in bloom on the surface of your eggs. Please keep this in mind before deciding to take this approach (I whole-heartedly recommend tempering your chocolate for the best result)
  • Vegan chocolate can be used, but it's worth doing a little research before you buy to double-check your brand is suited to tempering though
  • The chocolate mold will overflow if too many toppings are added. Sometimes less is more - keep an eye on the chocolate level and moderate your design if it looks in danger of spilling out at the sides
  • Sprinkles are very lightweight and can easily fill empty spaces in your design without making the chocolate overflow
  • If using biscuits, honeycomb or sugarcraft decorations as a topping in this Easter egg recipe, do remember to store the egg in an airtight container once made and gift it quickly, to avoid them going soft or stale

 

Storage Instructions

Store these chocolate eggs in an airtight container at room temperature. The length of time these eggs can be stored for depends wholly on the topping selected.
 
Nutritional information will vary widely for this recipe depending on the size of your molds, type of chocolate used and topping selections. Please use my estimate purely as a guide. Needless to say, these are a treat. They are not remotely healthy.

Nutrition

Serving: 1g | Calories: 380kcal | Carbohydrates: 45g | Protein: 3g | Fat: 26g | Saturated Fat: 15g | Sodium: 12mg | Potassium: 218mg | Fiber: 4g | Sugar: 39g | Calcium: 18mg | Iron: 2mg