Ingredients
- 2 cups Semi-sweet chocolate Use dark or milk chocolate as well
- 1 cup White chocolate For drizzling or coating
- 1 tbsp Coconut oil Optional, creates a smoother, shinier shell
- 2 cups Powdered sugar Adjust for sweetness
- ¼ cup Unsalted butter Softened, adds richness
- 1 tsp Vanilla extract Enhances the flavor
- 2 tbsp Heavy cream Adjust for desired consistency
- ½ cup Peanut butter Mix with sugar for texture
- ½ cup Caramel sauce Use thick caramel to avoid leaks
- ½ cup Crushed cookies Adds crunch and flavor
- ½ cup Coconut flakes Gives a tropical twist
Equipment
Method
- Chop the chocolate into smaller pieces for quicker melting.
- Use a double boiler or microwave to melt the chocolate in 30-second intervals, stirring each time.
- Coat the inside of the egg molds with the melted chocolate using a spoon or pastry brush.
- Chill the coated molds in the fridge for 10-15 minutes to harden.
- Mix powdered sugar, softened butter, vanilla extract, and heavy cream to make the filling.
- If the filling is too thick, add more cream; if too thin, add more sugar.
- Add any fun variations (peanut butter, caramel, crushed cookies) to the filling.
- Spoon the filling into the chocolate shells, leaving space at the top for sealing.
- Cover the filling with another layer of melted chocolate and chill for at least 20 minutes.
- Gently unmold the eggs and decorate with white chocolate, coconut flakes, or icing.
Nutrition
Calories: 220kcalCarbohydrates: 24gProtein: 2gFat: 12gSaturated Fat: 7gCholesterol: 15mgSodium: 10mgPotassium: 90mgFiber: 1gSugar: 18gVitamin A: 4IUCalcium: 5mgIron: 2.5mg
Notes
Don’t overfill the eggs, as it can make sealing difficult and lead to leaks. Use high-quality chocolate for the best results.
Tried this recipe?Let us know how it was!