This recipe demonstrates how to create an Easter chocolate egg using a mold. Depending on the size of your egg molds, you can either construct one enormous Easter egg or multiple smaller eggs. The egg might be filled with candies, chocolates, or little toys.
| Prep Time: | 20 mins |
| Cook Time: | 5 mins |
| Additional Time: | 40 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 6 |
Ingredients
- 18 ounces good-quality milk chocolate, chopped
- egg-shaped plastic mold(s)
Instructions
- Place 3/4 of the milk chocolate in the 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.
- Stir in remaining milk chocolate until smooth and chocolate has a temperature of 86 degrees F (30 degrees C).
- Spread one layer of chocolate evenly in the Easter egg mold halves using a pastry brush; 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.
- 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.
- Tempering the chocolate isn’t necessary, but it will prevent your chocolate egg from blooming, turning a matte, grayish color after a few days. Tempering ensures your chocolate egg will be shiny and look more professional! To prevent finger marks, wear rubber gloves when handling the eggs.
Nutrition Facts
| Calories | 449 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 19 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 14 g |
| Sodium | 66 mg |
| Sugars | 43 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |