Easter Egg
Delight in the festive charm of homemade **Easter Eggs**, a decadent treat that’s perfect for celebrating spring! This recipe combines silky-smooth melted milk or dark chocolate with a dreamy, buttery fondant filling, delicately flavored with vanilla and optionally tinted in pastel hues for extra seasonal cheer. Crafted using a silicone mold, these chocolate eggs are easy to shape and customize with edible glitter or sprinkles for a personal touch. With just 40 minutes of prep time and minimal cooking, these eggs are ideal for gifting, Easter egg hunts, or as a show-stopping addition to your holiday dessert spread. Whether you’re a chocolate lover or a fan of creative confections, these **easter egg candies** are sure to add a sweet sparkle to your celebration!
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Recipe Information
Ingredients
- 400 grams Milk chocolate (or dark chocolate)
- 250 grams Powdered sugar
- 50 grams Unsalted butter
- 120 milliliters Sweetened condensed milk
- 1 teaspoon Vanilla extract
- 2 drops Food coloring (optional, for pastel centers)
Instructions
Prepare a silicone Easter egg mold by making sure it is clean and dry. Set it aside.
Chop the chocolate into small pieces and melt it using a double boiler or in the microwave in 20-second increments, stirring in between until smooth and fully melted.
Carefully spoon a small amount of melted chocolate into each cavity of the egg mold. Use a pastry brush or the back of a spoon to spread it evenly, ensuring the entire surface is coated. Refrigerate the mold for 10 minutes to set.
Repeat the process to add a second layer of chocolate to each cavity, making the shells sturdy. Chill in the refrigerator again for another 10 minutes.
While the chocolate is setting, prepare the fondant filling by creaming the butter in a bowl until it is soft and smooth.
Gradually mix in the powdered sugar and condensed milk, alternating between the two until a thick, smooth fondant forms. Stir in the vanilla extract and food coloring (if using).
Remove the chocolate molds from the refrigerator and gently fill each egg cavity with a small amount of the fondant filling, leaving a little space at the top to seal the eggs.
Re-melt the remaining chocolate if necessary, and spoon it over the filling to seal each egg completely. Smooth out the surface with a spatula or back of a spoon.
Refrigerate the molds one final time for about 20 minutes, or until the chocolate is fully set and the eggs are firm.
Carefully remove the eggs from the mold by gently flexing the silicone mold to pop them out.
Optional: Decorate the completed eggs with additional melted chocolate, edible glitter, or sprinkles as desired.
Nutrition Facts
Calories |
3984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.9 g | 228% | |
| Saturated Fat | 107.5 g | 538% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 524 mg | 23% | |
| Total Carbohydrate | 571.5 g | 208% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 540.1 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 1208 mg | 93% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2085 mg | 44% | |
*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.
