Homemade chocolate Easter eggs are easier than they look, and they come out glossy, snappy and filled with whatever surprise you like: candy-coated chocolates, jelly beans or little truffles. The only secret is tempering the chocolate, and here is how to do it at home with nothing more than a thermometer. In Latin America, giant chocolate eggs are the star of Easter Sunday, and this is how families make them.
Recommended for this recipe
Rigid polycarbonate gives a chocolate-shop shine, and the eggs release on their own.
The key to tempering: it tells you exactly when the chocolate is ready to use.
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Ingredients
- 14 oz (400 g) good-quality milk or semisweet chocolate (couverture if you can find it)
- 1 cup candy-coated chocolates, jelly beans or small truffles for filling
- 2 oz (50 g) white chocolate for decorating (optional)
- Pastel sprinkles or sugar pearls (optional)
Instructions
- Polish the mold with a dry cotton ball so it has no marks; this is what makes the eggs shiny.
- Finely chop all the chocolate. Set aside one third.
- Melt the other two thirds over a double boiler, without letting the water touch the bowl, or in the microwave in 20-second bursts, stirring between each. Bring it to 113°F (45°C) for milk chocolate or 122°F (50°C) for semisweet.
- Remove from the heat, add the reserved chocolate and stir constantly until it melts and cools to 84-86°F (29-30°C) for milk or 88-90°F (31-32°C) for semisweet. That is tempered chocolate.
- Pour chocolate into each half of the mold and swirl to coat the whole surface. Turn the mold upside down over the bowl to let the excess drip out, then scrape the edges clean with a spatula.
- Chill 10 minutes, then add a second coat, building up extra chocolate around the rims where eggs usually break. Chill 15 to 20 minutes more, until the chocolate looks pulled away from the mold.
- Turn the mold over onto a clean counter and tap gently: the halves will pop out. Handle them as little as possible, or wear gloves, to avoid fingerprints.
- Fill one half with candy. Warm a plate in the microwave, touch the rim of the other half to it for a second to melt it slightly, and press it on top. Hold a few seconds to seal.
- Decorate with drizzles of melted white chocolate and sprinkles if you like. Let set, then wrap in cellophane with a ribbon.
Tips for the best results
No thermometer? Dip the tip of a knife in the chocolate and leave it at room temperature for 5 minutes: if it sets shiny and streak-free, it is tempered. Never let even a drop of water get into the chocolate, or it will seize and turn grainy.
Nutrition per serving
Daily values are based on a 2,000-calorie diet.
Estimated values per 1.75 oz (50 g) serving, with filling.
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Scrapes the mold rims clean so the halves seal evenly.
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