We offer you a fascinating culinary recipe for making chocolate eggs. This beloved delicacy can be prepared from natural bitters or milk. White chocolate or black does not matter.
You will need:
- Plastic or silicone molds
- 5-10 chocolate bars
- Cooking thermometer
The most important thing in this recipe is convenient forms, which will determine the future appearance of your creation. Make your own chocolate eggs possible in several ways. Some people use chicken egg shells, but this method is quite labor-intensive. Therefore, we suggest buying ready-made forms for reusable use. As a budget option, you can take halves of Kinder Surprise plastic packaging.
How to make chocolate eggs
First you need to prepare the molds themselves - wash them, dry them with a towel and grease them with a drop of oil. Thanks to this, you can easily remove the finished products from the molds.
Grate 5 bars of your chosen chocolate. Place it in a convenient bowl and heat it in a water bath. Let the chocolate melt and stir constantly. To ensure the surface of chocolate eggs is flawless, it is important to heat the chocolate to 43 degrees. Determine the temperature of the chocolate using a food thermometer. Cool the melted chocolate to 35 degrees and pour into molds. Tilt the mold each time to evenly distribute the chocolate. Repeat the procedure several times if you want to make the walls of the chocolate eggs strong enough. Let the chocolate set for 20 minutes between layers. Run a knife along the top edge of the pan to even out the edges of the chocolate halves. Then put the chocolate eggs in the refrigerator for several hours. When the eggs have hardened, you can put filling or a surprise toy in half of the blanks. Then cover these blanks with the remaining chocolate halves. In order for the halves to stick together, the edges of the halves can be preheated by placing them on a warm baking sheet for a few seconds.
Now you know, how to make chocolate eggs at home! What to do with them next is up to you. You can place them inside, pack them in beautiful foil and give them to a child, or put them in a basket and offer them to guests for dessert. You can use cream, yogurt, pieces of fruit and berries as fillings for this dessert.
Any holiday is an excellent occasion to please loved ones, and especially children, with pleasant gifts. But if you can’t surprise anyone with ordinary household items and various cute trinkets, then you always have culinary experiments in your arsenal. But they certainly will not leave anyone indifferent, and will definitely be remembered. Try making chocolate eggs and see for yourself.
DIY kinder surprise
This delicacy can be made in all sorts of sizes, from different types of chocolate, with or without decoration. It all depends solely on your imagination. Of course, preparing chocolate eggs will require a lot of time and effort, but believe me, the result will please you.
How to make this sweetness? First of all, you will need a form. It can consist of two parts and be made of plastic. But such a device is suitable if you only need to make a few sweets, otherwise their preparation time will be very long.
For those who are going to please their loved ones with a large amount of dessert, silicone molds are suitable. Another significant advantage is their wide selection. Internal containers can be either smooth or have all kinds of patterns and ornaments.
Before using the mold, you need to thoroughly wash, dry and grease with a small amount of oil so that the finished treat can be easily removed.
Basic recipe
The basis of chocolate eggs is, of course, chocolate. It is advisable to take high-quality tiles (72% cocoa), so you can be sure that the base will keep its shape. On average, you will need from 5 to 10 tiles.
You will also need a cooking thermometer and a brush.
First, melt the chocolate in a double boiler. While doing this, monitor its temperature. When the thermometer shows 45 degrees, it’s time to remove from heat. After this, the container with the mass must be left to cool to 35 degrees.
Without hesitation, so that the mixture does not harden, pour a little into each mold and distribute evenly with a brush. Place in the refrigerator for 15 minutes. If you want the shell to be more reliable and not crumble, then repeat the process again.
When the base has hardened, you can join the halves.
To diversify the dessert, make eggs with a surprise by putting small toys for children, money, candy or leaves with pleasant predictions inside.
What to fill with?
If you have the time and desire to make sweets even more interesting, then we suggest you prepare a delicious filling for them:
- Dairy. Pour a small amount of gelatin (up to 10 g) with milk (80 ml) and heat until the gelatin dissolves, but do not let it boil. When the mixture has cooled, add heavy cream whipped with powdered sugar (1/2 cup cream and 1/3 cup powder).
Refrigerate for 30 minutes, then fill the egg halves with the filling and place in the refrigerator for another 40 minutes.
- Berry mousse. Fresh or frozen berries are suitable for it - strawberries, raspberries, currants. Puree them by adding heavy cream and sugar. Take the time to whip the cream until thick so that the filling does not spread as a result.
- "Cheesecake." Guests will definitely like the delicate, creamy taste. The recipe for this filling is very simple. Mix cream cheese (200 g) with powdered sugar and vanilla. Add a little lemon juice and beat thoroughly with a mixer until fluffy.
Separately, beat 150 ml of heavy cream to the same consistency and add to the cheese filling. Place the resulting soufflé into the egg halves.
Chocolate eggs prepared at home, with love and soul, will definitely provide serious competition to store-bought products. In addition, you will always be sure that their composition is safe for children. Surprise your guests with an exquisite dessert with a unique taste.
Chocolate eggs with sprinkles
Easter is a holiday on which it is customary to exchange colored eggs. But regular boiled eggs, while traditional, are pretty commonplace. In addition, dozens of them remain after the Easter feast. And children almost always don’t like them.
It's a matter of chocolate eggs! With the advent of Kinder surprises in our lives, they are often presented to children on this bright holiday. And yet, a store-bought chocolate egg is the same as a store-bought cake. Not comme il faut, I tell you. The chocolate is cheap and incomprehensible, and the surprise is dubious.
It is much better to prepare such a sweet gift yourself, at home, with your own hands. Ultimately putting my soul and imagination into it. Both kids and adults will definitely be happy with this gift. Moreover, in modern cooking there are a lot of possibilities. See what molds for chocolate eggs you can buy. And the simplest ones, made of transparent plastic, and colored silicone ones with various patterns. If you try, you can even find it with the letters ХВ - Christ is Risen.
Chocolate egg molds
So let's find out how to make chocolate eggs for Easter, just for fun or as a gift, what to fill them with, stuff them with... There will be several recipes for chocolate egg cream for every taste. Let's start by preparing the chocolate base itself.
Chocolate eggs recipe
Ingredients you will need:
- Chocolate, good, dark, at least 72% cocoa
- Egg molds
- culinary brush
- Unscented vegetable oil
- Napkin or cloth
- kitchen thermometer
- chocolate bowl
- water bath pan
1. To make it easier to remove chocolate from the molds, moisten a napkin with oil and wipe them from the inside. This little trick will also ensure the finished shells have a glossy shine.
2. Heating to the desired temperature will help achieve the desired consistency of the chocolate mass. Heat water in a saucepan; it should not boil. Place a bowl of chocolate broken into small pieces into it. While stirring, wait until it melts. The temperature of the chocolate should be 45 degrees. Remove from heat and cool to 35 degrees. Now the chocolate mixture for making eggs is ready.
How to make chocolate eggs for Easter
3. Take the molds and pour a couple of spoons of chocolate into each. Using a brush, spread evenly over the entire half of the egg. Place in the refrigerator for 10 minutes. Repeat this two or three times to obtain the desired thickness of chocolate layer. I think we all remember what it’s like for store-bought eggs from this product. Homemade eggs can be made thicker. After applying each layer, take the time to run a knife along the edge to remove any chocolate splatters and get a smooth edge for gluing the halves together. Reheat the chocolate if necessary.
4. Remove the chocolate halves from the molds. Now you need to put a surprise in one of them. Chocolate eggs without a surprise are boring. And children can simply be disappointed with such a gift. You can invest a toy (a fluffy chicken), candy, money, whatever you want. If you are a groom, you can present the girl with an engagement ring in a chocolate egg. What a surprise, what a surprise!
DIY chocolate eggs for Easter
5. Brush the edges with the remaining chocolate and glue the egg halves together. Let the chocolate harden and decorate the egg. For example, put it in a gift bag or tie it with a ribbon to hide the junction. Or pack in colored foil.
Chocolate eggs in foil
Recipes for filling chocolate eggs
1. Soak 7-8 g of gelatin in 70-80 ml of milk for half an hour. Heat it over low heat until the gelatin dissolves. You can't boil! Let cool to room temperature. Whip 100 ml of 33% cream, gradually adding a third of a glass of powdered sugar. Quickly stir in the milk and refrigerate for 20 minutes. After filling the chocolate eggs, place them in the refrigerator again for half an hour.
2. For 100 ml of heavy cream, take 100 g of mascarpone and 2 tablespoons of powdered sugar. Whip the cream as in the previous recipe, then add the cheese and mix at low mixer speed. Fill the chocolate eggs.
3. Mix 2 tablespoons of full-fat milk with 2 tablespoons of sugar. Bring to a boil and cool slightly. Beat the egg, pour in the milk in a thin stream, add 200 g of softened butter and a little vanilla sugar. To fill the eggs, use a piping bag.
How to fill chocolate eggs with cream? You can cut off the tops of the eggs in a zigzag or carefully crack them open. Or just don't glue the halves together.
Chocolate eggs with cream
Easter chocolate eggs with cream can be decorated with fresh berries or, to imitate the yolk, put a spoonful of thick apricot or orange jam or liquid caramel in the center. Bon appetit!
Easter chocolate eggs
It's so easy to make children happy! For example, by preparing a delicious and easy-to-prepare holiday treat with your own hands!
All you need to create chocolate eggs is chocolate with at least 80% cocoa content and round or oval molds, which you can buy online or in a large supermarket.
The amount of chocolate depends on the size of your molds, as well as the number of eggs you plan to cook. Next, follow the chocolate making instructions below.
How to make chocolate eggs?
1. Cut the chocolate into hard pieces first and then cut them into small pieces, the thinner the better.
2. Take a small frying pan, fill it halfway with water and bring the water to a boil over low heat.
3. Place a fireproof bowl in the frying pan (you can use a small saucepan), add chopped chocolate to it and leave it there to melt, remembering to stir occasionally.
4. Using oven mitts, remove the bowl of chocolate from the pan and let cool.
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5. Spoon outpour chocolate into the mold, tilting the mold so that the chocolate covers the entire surface. Don't worry if the chocolate doesn't lie flat. Simply scrape the excess chocolate back into the bowl.
6. Let the chocolate cool slightly. Then, using a butter knife, scrape the chocolate from the edges of the ramekin until they are clean.
7. Turn the mold over and place it on the paper, leaving it like that for 15 minutes or until the chocolate has completely hardened.
8. Meanwhile, repeat steps 4-7 with another ramekin.
9. Place 2 molds in the refrigerator for 10 minutes to allow the chocolate to cool and harden completely.
10. If you are making a surprise egg, now is the time to put a small toy in it.
11. To release the egg from the mold, carefully press the halves together.
12. Brush any remaining melted chocolate from each edge of the egg and press the edges together, pressing lightly to seal well.
Leave the egg for a few minutes to harden. And voila, your first chocolate Easter egg is ready!
You can make as many chocolate eggs as you want. Your whole family will be delighted with such a delicious homemade treat!
I wish you a delicious holiday,
Ekaterina Akhmetzyanova, author of the article.
Chocolate Factory. The basis of all recipes is dark, white and milk chocolate and additives in the form of dragees, honey, nuts, corn flakes, flour and cocoa powder. In essence, we invite you to turn your kitchen into a chocolate factory for an hour or two, where broken bars melt, mix, hot chocolate flows into molds and takes on a completely new look. Who said that this is only possible in production?
Chocolate candies on sticks
For the base:
Chocolate (dark, white or milk) - 100 grams
Flavors:
- Mint extract or rose water - 0.5 teaspoons
- Lemon, lime or orange (zest) - 1 piece
- Pepper - 1 pinch
- Coarse sea salt - 1 pinch
Fillers:
- Dried fruits - to taste
- Nuts - to taste
- Sweets - to taste
- Seeds - to taste
- Candied ginger - to taste
- Cake sprinkles - to taste
Cooking method
- Line two large baking trays with baking paper.
- Break the chocolate of your choice into pieces and melt in a water bath or in the microwave.
- Add flavorings to taste, stir.
- Sprinkle the tops of the circles with your chosen fillings and let them harden.
- Store candy in the refrigerator.
Chocolate Easter egg
Ingredients
- White chocolate – 25 grams
- Dark chocolate (highest quality) - 250 grams
- Ready-made chocolate mini eggs
Cooking method
- Break the dark and white chocolate into pieces and place in separate bowls.
- Place the bowl of white chocolate in a water bath for 20-30 seconds, remove and stir with a spatula. Repeat the process a few more times, skimming and stirring. Don't overheat the chocolate or it will lose its shine.
- Using a teaspoon, drizzle the inside of both egg mold halves with white chocolate, creating random patterns or stripes. Let it harden.
- Place 1 tbsp. l. melted chocolate on a baking sheet with paper in the form of a circle. Place a stick on the circle and pour a little more chocolate on it to seal. Repeat with the remaining chocolate.
- Melt the dark chocolate in the same way. Using a pastry brush, apply the dark chocolate over the white chocolate to both halves of the egg pan in a single layer. Let it harden, then apply the next layer, etc. - a total of 4 layers. Leave for 1 hour to set. Using a knife, carefully separate the edges of the chocolate from the mold and turn the shells over onto the paper on the table.
- Wear gloves to avoid leaving marks on the surface and fill one half of the shell with the mini eggs. Brush the edges of both shells with melted chocolate and press together to assemble the egg. Place it on paper and let it dry.
- Tie the egg with a bright ribbon or braid. Place in a box with straw or a basket and decorate as desired. Can be stored at room temperature for 1 week.
Take care of the packaging. Any of the chocolate products can become a gift if you figure out how to present it. Mini boxes, small jars for homemade chocolate and nut butter, decorated with colored ribbons, paper “noodles” in the form of a nest for a chocolate egg - take a closer look at the recipe photos and come up with new interesting packaging options.
Chocolate bars with marzipan
Ingredients
- White chocolate – 200 grams
- Dark chocolate – 200 grams
- Puffed rice – 15 grams
- Light marzipan – 225 grams
- Mini chocolate eggs – 100 grams
Cooking method
- Line a large baking tray with baking paper.
- Break white chocolate into small pieces and melt in a water bath or in the microwave. Add puffed rice to the melted chocolate and stir.
- Spread the white chocolate mixture in a thin layer in the form of a rectangle on a baking sheet with paper.
- On a table sprinkled with powdered sugar, roll out the marzipan into a thin rectangular layer and place it on a layer of white chocolate, pressing with your hands.
- Melt the dark chocolate and place it in a layer on the marzipan layer, leveling with a silicone spatula. Sprinkle with mini egg pieces and let set, 2 hours.
- Break the finished tile with your hands into 18 unequal pieces. Serve in a glass or wrap in colored foil for gifts.
Delicate product. Be careful: when melting chocolate in a bowl over a double boiler, do not let the bottom of the bowl touch the boiling water, otherwise the chocolate will overheat and will no longer be as manageable as you need.
Homemade chocolate-nut butter
Ingredients
- Peeled almonds - 100 grams
- Milk chocolate – 350 grams
- Dark chocolate – 100 grams
- Powdered sugar - 75 grams
- Vegetable oil - 125 milliliters
- Vanilla extract - 0.5 teaspoons
Cooking method
- Preheat the oven to 190C. Place the almonds in an even layer on a baking sheet and toast in the oven for 5-10 minutes. Remove and let cool.
- Place all the chocolate in a bowl, place in a water bath and melt, removing from heat and stirring with a spatula several times for 30 seconds. You can melt the chocolate in the microwave, several times for 20 seconds, at high power, removing from the oven and stirring.
- Grind the nuts in a processor, add powdered sugar, grind again, 10 seconds. Add melted chocolate, vegetable oil, vanilla extract to the nuts and mix in a processor until smooth.
- Place the paste in sterilized jars and store in the refrigerator.
