Easter Chocolate Eggs Made with a Mold recipe

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Ingredients

18 ounces good-quality milk chocolate, chopped
egg-shaped plastic mold(s)

Nutrition Info

449.4 calories
carbohydrate: 49.9 g
cholesterol: 19.3 mg
fat: 24.9 g
fiber: 2.9 g
protein: 6.4 g
saturatedFat: 13.7 g
servingSize: -
sodium: 66.4 mg
sugar: 43.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place 3/4 of the milk chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted and has a temperature of 113 degrees F (46 degrees C), about 5 minutes. Remove from heat.

  2. Stir in the remaining 1/4 of the milk chocolate. Stir well until smooth and chocolate has a temperature of 86 degrees F (30 degrees C).

  3. Spread 1 layer of chocolate evenly in the Easter egg mold halves using a pastry brush and refrigerate for 10 minutes. Remove from the refrigerator and add another layer of chocolate to each egg half. Chill for 10 minutes. Brush a third time with chocolate and chill for a final 10 minutes.

  4. Unmold egg halves carefully and trim the edges with a sharp knife. Brush the edges with a little melted chocolate, then carefully bring two halves together to form a single egg. Set back in the mold carefully and chill until set, 10 to 15 minutes.

Recipe Yield

6 servings

Recipe Note

This recipe explains how to make chocolate Easter eggs with a mold. You can make 1 giant easter egg or a number of smaller eggs, depending on your egg mold size(s). You can fill the egg with candy, chocolates, or small toys.

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