Nut-Free Homemade Chocolate Eggs
Indulge in the sweetness of *Nut-Free Homemade Chocolate Eggs*, a delightful treat crafted for everyone to enjoy, especially those with nut allergies. This easy-to-make recipe combines the rich decadence of high-quality dark chocolate with the creamy sweetness of condensed milk and a hint of vanilla for a luscious, melt-in-your-mouth filling. Prepared in just 30 minutes of active time, these handcrafted chocolate eggs are perfect for Easter celebrations, thoughtful gifts, or an everyday indulgence. With no nuts in sight and simple ingredients, this recipe is a safe, allergy-friendly option that doesn't compromise on flavor. Each step guides you to achieve perfectly smooth chocolate shells and a velvety filling, all set in charming chocolate molds. Serve them as a sweet surprise, or store them in an airtight container to savor later—either way, these nut-free delights are an irresistible crowd-pleaser!
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Ingredients
- 300 grams high-quality dark chocolate
- 50 grams unsalted butter
- 100 ml sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 set small chocolate molds
Directions
Step 1
Prepare your workspace by cleaning and drying your chocolate molds completely to ensure that the chocolate does not stick.
Step 2
Chop the dark chocolate into small, even pieces and place it in a heatproof bowl.
Step 3
Set up a double boiler by filling a saucepan with a small amount of water and bringing it to a gentle simmer. Place the bowl of chocolate on top of the pan, ensuring the bottom of the bowl does not touch the water.
Step 4
Stir the chocolate frequently with a spatula until it is completely melted and smooth.
Step 5
Take the chocolate off the heat and let it cool slightly while stirring to maintain a smooth consistency.
Step 6
Using a small pastry brush, coat the inside of the chocolate molds thoroughly with the melted chocolate to form a thin shell.
Step 7
Refrigerate the molds for about 10 minutes to set the chocolate.
Step 8
Meanwhile, in another saucepan, melt the butter over low heat. Add the sweetened condensed milk and vanilla extract, and stir until well combined and smooth.
Step 9
Allow this mixture to cool to room temperature, then spoon a small amount into each set chocolate shell, being careful not to overfill. Leave a border for sealing the eggs with chocolate.
Step 10
Re-melt any remaining chocolate if it has thickened, and pour or spoon over the filled chocolate shells to seal them. Use the back of a spoon to spread the chocolate evenly and ensure it reaches the edges.
Step 11
Chill the molds in the fridge for an additional 30 minutes until completely set and firm.
Step 12
Carefully unmold the chocolate eggs by gently flexing the mold or tapping it on a flat surface.
Step 13
Store the chocolate eggs in an airtight container in a cool, dry place for up to two weeks.
Nutrition Facts
| Serving size | 492.7 grams (492.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2539 |
| Total Fat 177.00g | 227% |
| Saturated Fat 103.60g | 518% |
| Polyunsaturated Fat 0.40g | |
| Cholesterol 154mg | 51% |
| Sodium 173mg | 8% |
| Total Carbohydrate 206.40g | 75% |
| Dietary Fiber 30.50g | 109% |
| Total Sugars 145.40g | |
| Protein 31.00g | 62% |
| Vitamin D 10IU | 52% |
| Calcium 586mg | 45% |
| Iron 25mg | 141% |
| Potassium 2516mg | 54% |
Source of Calories