Low Sodium Homemade Chocolate Eggs
Indulge in the rich, velvety decadence of these Low Sodium Homemade Chocolate Eggs—a perfect treat for those seeking a healthier twist on a classic favorite. Crafted with dark chocolate containing at least 70% cocoa, unsalted butter, and just a touch of vanilla extract, these chocolate eggs are a celebration of deep, intense chocolate flavor without unnecessary sodium. Made using simple ingredients and silicone molds, this recipe ensures stunning results with minimal effort, making it ideal for special occasions or guilt-free snacking. With optional powdered sugar for customizable sweetness and a quick prep time of just 15 minutes, these low sodium chocolate eggs are a sweet delight that balances indulgence and mindfulness.
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Recipe Information
Ingredients
- 300 grams Dark chocolate (minimum 70% cocoa, low sodium)
- 2 tablespoons Unsweetened cocoa powder
- 2 tablespoons Unsalted butter
- 1 teaspoon Vanilla extract
- 2 tablespoons Powdered sugar (optional for sweetness)
- 1 set Silicone egg molds
Instructions
Start by setting up a double boiler. Fill a medium saucepan with about an inch of water and bring it to a simmer. Place a heatproof bowl on top of the saucepan ensuring the bottom of the bowl does not touch the water.
Add the 300 grams of dark chocolate to the bowl and melt gently, stirring occasionally until smooth.
Once the chocolate is melted, add the 2 tablespoons of unsweetened cocoa powder and stir until fully combined.
Add the 2 tablespoons of unsalted butter to the melted chocolate mixture, stirring until the butter has completely melted and the mixture is smooth.
Stir in the 1 teaspoon of vanilla extract for flavor. If desired, sift in 2 tablespoons of powdered sugar to enhance sweetness, mixing until fully dissolved.
Once the mixture is smooth and well combined, remove the bowl from the heat.
Pour the melted chocolate mixture into the silicone egg molds, filling each cavity completely.
Gently tap the molds on the counter to remove any air bubbles.
Place the molds in the refrigerator to set for at least 20 minutes or until the chocolate is completely firm.
Once set, carefully remove the chocolate eggs from the molds.
Store the homemade chocolate eggs in an airtight container in a cool, dry place until ready to serve.
Nutrition Facts
Calories |
2000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.5 g | 187% | |
| Saturated Fat | 84.9 g | 424% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 55 mg | 2% | |
| Total Carbohydrate | 152.2 g | 55% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 85.7 g | ||
| Protein | 22.4 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 220 mg | 17% | |
| Iron | 35.7 mg | 198% | |
| Potassium | 2180 mg | 46% | |
*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.
