Homemade Chocolate Easter Eggs recipe

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Ingredients

9 ounces 85% dark chocolate, chopped
¼ cup heavy whipping cream
3 tablespoons unsalted butter
1 tablespoon rum
¼ cup confectioners' sugar, or to taste
¼ cup unsweetened cocoa powder, or as needed
¼ cup coconut flakes, or as needed

Nutrition Info

111.1 calories
carbohydrate: 10.1 g
cholesterol: 9.3 mg
fat: 7.9 g
fiber: 1.4 g
protein: 1.1 g
saturatedFat: 3.2 g
servingSize: -
sodium: 2.8 mg
sugar: 7.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place chocolate, cream, and butter 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, about 5 minutes.

  2. Remove from heat and stir in rum, followed by confectioners' sugar. Cool briefly, then cover and cool in the refrigerator until firm, about 5 hours.

  3. Shape chocolate mixture into oval eggs. Place cocoa powder and coconut flakes in separate small bowls. Roll 1/2 of the chocolate eggs in the cocoa powder and the other 1/2 in coconut flakes. Transfer to the refrigerator.

Recipe Yield

20 chocolate eggs

Recipe Note

These chocolate easter eggs are made without a mold. They are basically oval chocolate truffles. I usually coat half in cocoa powder and the other half in coconut flakes. Store in the fridge for up to 1 week, but they never last that long in my house!

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