Chocolate Easter Eggs
Delight your senses this spring with homemade Chocolate Easter Eggs—an irresistible treat that’s as fun to make as it is to eat! This festive recipe combines layers of silky milk and dark chocolate with a luscious, creamy filling made from sweetened condensed milk, butter, and a hint of vanilla. Perfect for Easter celebrations, these eggs are crafted using simple techniques like painting chocolate into silicone molds and sealing them with a final glossy finish. Customize your eggs with optional mix-ins like sprinkles or mini chocolate chips for an extra burst of flavor and texture, and don’t forget to drizzle with white chocolate for a decorative touch. With just 45 minutes of prep time and charming, bite-sized portions, these Chocolate Easter Eggs are perfect for gifting, festive dessert spreads, or a fun family activity.
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Recipe Information
Ingredients
- 500 grams Milk chocolate
- 200 grams Dark chocolate
- 100 grams White chocolate
- 200 grams Sweetened condensed milk
- 50 grams Unsalted butter
- 1 teaspoon Vanilla extract
- 50 grams Mini chocolate chips or sprinkles (optional)
Instructions
Prepare silicone Easter egg molds by ensuring they are clean and completely dry. Set them aside.
Chop the milk chocolate and dark chocolate into small, even pieces. Use a double boiler or a heatproof bowl set over simmering water to gently melt the chocolate, stirring continuously until smooth.
Once melted, remove the chocolate from the heat and allow it to cool slightly for a few minutes, while still remaining pourable.
Spoon a small amount of melted chocolate into each egg mold cavity. Use the back of a spoon or a clean pastry brush to spread the chocolate evenly, ensuring the entire mold is coated, leaving no gaps. Reserve some melted chocolate for sealing later.
Place the molds in the refrigerator for 10 minutes or until the chocolate is firm and set. Apply a second layer of chocolate to ensure the eggs are sturdy. Refrigerate again for 10 minutes.
In a saucepan over low heat, combine the sweetened condensed milk, unsalted butter, and vanilla extract. Stir constantly to create a smooth, creamy filling. Remove from heat and let the mixture cool completely.
Optional: Stir in mini chocolate chips or sprinkles for added texture and flavor.
Once the filling has cooled, spoon a small amount into each chocolate-coated mold cavity, leaving some space at the top for sealing.
Reheat the reserved melted chocolate if necessary, and spoon a thin layer over the filling to seal the eggs. Smooth out the surface with the back of a spoon or spatula.
Refrigerate the molds for 20-30 minutes, or until fully set.
Carefully remove the chocolate Easter eggs from the molds by gently flexing the silicone and popping them out.
If desired, use melted white chocolate to drizzle designs over the finished eggs or decorate with sprinkles.
Store the chocolate Easter eggs in an airtight container at a cool room temperature or refrigerate until ready to serve.
Nutrition Facts
Calories |
5559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 321.6 g | 412% | |
| Saturated Fat | 191.7 g | 958% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 326 mg | 109% | |
| Sodium | 780 mg | 34% | |
| Total Carbohydrate | 611.9 g | 223% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 572.1 g | ||
| Protein | 75.7 g | 151% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 1863 mg | 143% | |
| Iron | 37.7 mg | 209% | |
| Potassium | 4347 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
