Nut-Free Homemade Chocolate Eggs
Delight in the sweet simplicity of *Nut-Free Homemade Chocolate Eggs*, a perfect treat for chocolate lovers and those with nut allergies. Crafted with high-quality dark chocolate, sweetened condensed milk, and a touch of vanilla for indulgent flavor, these luxurious eggs are as elegant as they are easy to prepare. The recipe walks you through tempering chocolate to form glossy, professional-looking shells, and filling them with a creamy, nut-free mixture that melts in your mouth. With just 20 minutes of prep and minimal cooking time, you can make up to 12 beautifully handcrafted eggs without any special equipment beyond small molds. Ideal for gifting or festive celebrations, these chocolate eggs are sure to impress while catering to dietary needs. Keywords: nut-free chocolate eggs, homemade chocolate candy, easy chocolate recipe, festive treats, allergy-friendly desserts.
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Recipe Information
Ingredients
- 300 grams high-quality dark chocolate
- 50 grams unsalted butter
- 100 ml sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 set small chocolate molds
Instructions
Prepare your workspace by cleaning and drying your chocolate molds completely to ensure that the chocolate does not stick.
Chop the dark chocolate into small, even pieces and place it in a heatproof bowl.
Set up a double boiler by filling a saucepan with a small amount of water and bringing it to a gentle simmer. Place the bowl of chocolate on top of the pan, ensuring the bottom of the bowl does not touch the water.
Stir the chocolate frequently with a spatula until it is completely melted and smooth.
Take the chocolate off the heat and let it cool slightly while stirring to maintain a smooth consistency.
Using a small pastry brush, coat the inside of the chocolate molds thoroughly with the melted chocolate to form a thin shell.
Refrigerate the molds for about 10 minutes to set the chocolate.
Meanwhile, in another saucepan, melt the butter over low heat. Add the sweetened condensed milk and vanilla extract, and stir until well combined and smooth.
Allow this mixture to cool to room temperature, then spoon a small amount into each set chocolate shell, being careful not to overfill. Leave a border for sealing the eggs with chocolate.
Re-melt any remaining chocolate if it has thickened, and pour or spoon over the filled chocolate shells to seal them. Use the back of a spoon to spread the chocolate evenly and ensure it reaches the edges.
Chill the molds in the fridge for an additional 30 minutes until completely set and firm.
Carefully unmold the chocolate eggs by gently flexing the mold or tapping it on a flat surface.
Store the chocolate eggs in an airtight container in a cool, dry place for up to two weeks.
Nutrition Facts
Calories |
2539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.0 g | 227% | |
| Saturated Fat | 103.6 g | 518% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 173 mg | 8% | |
| Total Carbohydrate | 206.4 g | 75% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 145.4 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 586 mg | 45% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 2516 mg | 54% | |
*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.
