Homemade Chocolate Eggs
Indulge in the joy of crafting your own **Homemade Chocolate Eggs**, a delightful treat that's perfect for holidays, special occasions, or as a decadent everyday indulgence. This recipe combines the richness of dark chocolate and the creamy sweetness of white chocolate, enhanced by the subtle gloss and smoothness imparted by coconut oil. With roasted, crunchy hazelnuts nestled inside, each bite offers a satisfying balance of texture and flavor. The marbled white chocolate design adds a beautiful decorative touch, making these eggs as visually stunning as they are delicious. This recipe only requires a few simple steps, from molding and layering to assembling, and yields six gourmet chocolate eggs that are sure to impress. Whether gifting or enjoying yourself, these homemade creations elevate any dessert platter. **Perfect for DIY enthusiasts and chocolate lovers alike!**
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Recipe Information
Ingredients
- 250 grams dark chocolate
- 50 grams white chocolate
- 1 tablespoon coconut oil
- 50 grams hazelnuts
Instructions
Chop the dark chocolate into small, even pieces and place it in a heatproof bowl.
Divide the white chocolate into two separate heatproof bowls, 25 grams each.
Add the coconut oil to the dark chocolate; this will help it melt smoothly and give it a glossy finish.
Melt the dark chocolate with coconut oil over a pot of simmering water or in the microwave in 30-second intervals, stirring continually until smooth.
Pour a thin layer of the melted dark chocolate into each half of an egg mold, using the back of a spoon to spread it evenly. Rotate the mold to ensure an even coating.
Chill the molds in the refrigerator for 10 minutes to set.
Melt the white chocolate in the same manner, being cautious not to overheat.
Remove the egg molds from the fridge, and using a clean, dry brush or small spoon, drizzle some melted white chocolate inside the molds for a decorative, marbled effect. Set aside a small amount of both white chocolate melts.
Toast the hazelnuts lightly in a pan or in the oven at 175°C (350°F) for about 5 minutes, then chop them coarsely.
Once the chocolate in the mold has set, sprinkle the chopped hazelnuts over one side of the mold, pressing them gently into the chocolate.
Apply a second layer of the melted dark chocolate over the hazelnuts to encase them, ensuring that the edges are well coated to form a solid shell.
Chill the molds again for another 30 minutes until fully set.
To remove the chocolate eggs, gently tap the mold on the counter and carefully peel the mold away from the chocolate.
Heat a non-stick pan briefly and use it to warm the edges of one half of each egg, then press two halves together to form a complete egg.
Optionally, use a little of the melted white chocolate to secure any gaps at the seams and to attach additional decorative elements if desired. Allow to set fully before serving or wrapping.
Nutrition Facts
Calories |
2083 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.6 g | 179% | |
| Saturated Fat | 67.1 g | 335% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 79 mg | 3% | |
| Total Carbohydrate | 188.6 g | 69% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 154.8 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 330 mg | 25% | |
| Iron | 31.8 mg | 177% | |
| Potassium | 1907 mg | 41% | |
*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.
