Homemade Chocolate Eggs

Create a touch of magic in your kitchen with these indulgent Homemade Chocolate Eggs — a perfect treat for festive celebrations or a luxurious edible gift. Crafted with rich, glossy dark chocolate and a hint of creamy white chocolate for an elegant marbled effect, these eggs are filled with the irresistible crunch of toasted hazelnuts. With just 20 minutes of prep time and easy-to-follow steps, you’ll learn how to make smooth chocolate shells with the help of a handy mold and the subtle shine of coconut oil. Whether you’re savoring them yourself or gifting them to loved ones, these homemade chocolate eggs, featuring a balance of textures and flavors, are sure to delight. Perfect for Easter or any special occasion, this recipe offers a creative way to combine artistry and culinary expertise into a mouthwatering dessert.

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 250 grams dark chocolate
• 50 grams white chocolate
• 1 tablespoon coconut oil
• 50 grams hazelnuts

Directions

Step 1

Chop the dark chocolate into small, even pieces and place it in a heatproof bowl.

Step 2

Divide the white chocolate into two separate heatproof bowls, 25 grams each.

Step 3

Add the coconut oil to the dark chocolate; this will help it melt smoothly and give it a glossy finish.

Step 4

Melt the dark chocolate with coconut oil over a pot of simmering water or in the microwave in 30-second intervals, stirring continually until smooth.

Step 5

Pour a thin layer of the melted dark chocolate into each half of an egg mold, using the back of a spoon to spread it evenly. Rotate the mold to ensure an even coating.

Step 6

Chill the molds in the refrigerator for 10 minutes to set.

Step 7

Melt the white chocolate in the same manner, being cautious not to overheat.

Step 8

Remove the egg molds from the fridge, and using a clean, dry brush or small spoon, drizzle some melted white chocolate inside the molds for a decorative, marbled effect. Set aside a small amount of both white chocolate melts.

Step 9

Toast the hazelnuts lightly in a pan or in the oven at 175°C (350°F) for about 5 minutes, then chop them coarsely.

Step 10

Once the chocolate in the mold has set, sprinkle the chopped hazelnuts over one side of the mold, pressing them gently into the chocolate.

Step 11

Apply a second layer of the melted dark chocolate over the hazelnuts to encase them, ensuring that the edges are well coated to form a solid shell.

Step 12

Chill the molds again for another 30 minutes until fully set.

Step 13

To remove the chocolate eggs, gently tap the mold on the counter and carefully peel the mold away from the chocolate.

Step 14

Heat a non-stick pan briefly and use it to warm the edges of one half of each egg, then press two halves together to form a complete egg.

Step 15

Optionally, use a little of the melted white chocolate to secure any gaps at the seams and to attach additional decorative elements if desired. Allow to set fully before serving or wrapping.

Nutrition Facts

Serving size	364 grams (364.0g)

Amount per serving	% Daily Value*
Calories	2083

Total Fat 139.60g	179%
Saturated Fat 67.10g	335%
Polyunsaturated Fat 0.20g
Cholesterol 28mg	9%
Sodium 79mg	3%
Total Carbohydrate 188.60g	69%
Dietary Fiber 23.00g	82%
Total Sugars 154.80g
Protein 27.70g	55%

Vitamin D 0IU	0%
Calcium 330mg	25%
Iron 32mg	177%
Potassium 1907mg	41%

*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.

Source of Calories

Fat: 59.2%

Protein: 5.2%

Carbs: 35.6%