The filled Easter eggs made with dark chocolate or milk chocolate or perhaps with some dried fruit are fabulous. Once bought, just open them gently and fill them with a delicious cream and serve half a filled chocolate egg for each guest, a perfect dessert for Easter or to use up leftover chocolate after Easter.
We all know the Easter egg is always very appreciated and often gifted, especially to children, but there comes a time when there are too many, so what to do? Here is the delicious filled Easter egg that can be stored in the refrigerator for 2 to 3 days.
If you like chocolate eggs, here below is the recipe to make them at home, and of course other typical Easter sweets. I love making them, and I used to make a lot when my nephews were young, but now I’ve become a bit lazy and buy them. However, if you have the chance, try it because it’s not difficult and they are much better than store-bought ones.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Filled Easter Eggs
- 2 chocolate eggs (dark or milk)
- 7.44 fl oz heavy cream
- 5.29 oz mascarpone
- 4 tbsp condensed milk (or 1.41 oz of powdered sugar)
- to taste unsweetened cocoa powder
- 1.41 oz ladyfingers
- to taste coffee (or milk to soak the ladyfingers)
Tools
- 1 Electric whisk
- 1 Piping bag
- 1 Star nozzle
Preparation of Filled Easter Eggs
To prepare the filled Easter eggs, first gently open the chocolate eggs. I usually heat the blade of a knife and gently pass it along the seam of the two halves.
Whip the heavy cream, well chilled from the fridge, together with the mascarpone and condensed milk, which you can substitute with powdered sugar if you prefer.
Once the mixture is well whipped and firm, take a few spoonfuls of cream and make dollops on a serving platter where you’ll fix the half chocolate eggs.
Doing so, they will stay upright and won’t move anymore.
Place the cream inside a piping bag with a star nozzle and fill the bottom of each egg.
Dip the ladyfingers in coffee or milk (if the egg will be consumed by children), divide them in half, and place them on top of the cream.
Finish the filled chocolate eggs with the remaining cream, adding more soaked and broken ladyfingers if you like.
Place the filled Easter eggs in the refrigerator until it’s time to serve them, and before bringing them to the table, sprinkle some unsweetened cocoa powder.
If you wish, you can replace the unsweetened cocoa with chopped pistachios, almonds, or hazelnuts, or whatever you prefer.
They will be tastier and have a crunchy contrast on the surface.
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How to Store Filled Chocolate Eggs
You can store the filled Easter eggs in the refrigerator for 2 days.
Other Recipes
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