The stuffed Easter eggs made with dark chocolate, milk chocolate, or maybe with some nuts, are fabulous. Once bought, just carefully open them and fill them with a delicious cream, serving half a chocolate egg for each guest. It’s a perfect dessert for Easter or to use up excess chocolate left over after Easter.
We all know that the Easter egg is always very appreciated and often gifted, especially to children, but at some point, there are too many. So what to do? Here is the delicious stuffed Easter egg that can be kept in the fridge for 2 or 3 days.
If you like chocolate eggs, below I leave you the recipe to make them at home, along with other typical Easter sweets. I love making them, and I used to make many when my nephews were young, but now I’ve become quite lazy and buy them. However, if you have the opportunity, try it because they are much better than store-bought ones.
See you soon with the next recipe, Ana Amalia!
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 4 Pieces
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons, Easter
Ingredients for Stuffed Easter Eggs
- 2 chocolate eggs (dark or milk)
- 1 cup ml heavy whipping cream
- 150 g mascarpone
- 4 tablespoons condensed milk (or 40 g of powdered sugar)
- to taste unsweetened cocoa powder
- 1.5 oz g ladyfingers
- to taste coffee (or milk to soak the ladyfingers)
Tools
- 1 Electric Whisk
- 1 Piping Bag
- 1 Star Tip
Preparation of Stuffed Easter Eggs
1. To prepare the stuffed Easter eggs, first carefully open the chocolate eggs. I usually heat the blade of a knife and gently run it along the seam of the two halves.
2. Whip the very cold heavy cream from the fridge together with the mascarpone and condensed milk, which you can replace with powdered sugar if you prefer.
3. Once the mixture is well whipped and firm, take a few spoonfuls of cream and make dollops on a serving plate where you will fix the chocolate egg halves.
This way, they will stand upright and not move anymore.
4. Place the cream into a piping bag with a star tip and fill the base of each egg.
Soak the ladyfingers in coffee or milk (if the egg is to be eaten by children), but do not soak them too much, or else they will soak the chocolate underneath. Cut them in half and place them on top of the cream.
5. Complete the stuffed chocolate eggs with the remaining cream, adding more soaked and crumbled ladyfingers if desired.
6. Place the stuffed Easter eggs in the fridge until serving time, and before bringing them to the table, sprinkle with unsweetened cocoa powder.
Extra Tip: If you want, you can replace the unsweetened cocoa with chopped pistachios, almonds, hazelnuts, or your preferred topping. This way, they will be more indulgent and have a crunchy contrast on the surface.
How to Store Stuffed Chocolate Eggs
You can store the stuffed Easter eggs in the refrigerator for 2 days.
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FAQ
How can I open the Easter egg without breaking it?
The secret is to slightly heat the blade of a knife (you can pass it over a flame or dip it in boiling water, then dry it) and gently run it along the seam of the two halves. The heat will slightly melt the chocolate, allowing you to split it cleanly.
Can I prepare the stuffed Easter eggs the day before?
Yes, you can prepare them in advance, but I suggest adding the soaked ladyfingers and the final cocoa just a few hours before serving. If they stay in the fridge too long, the chocolate shell might lose some shine, but the taste will remain excellent.
What can I use instead of condensed milk?
If you don’t have condensed milk, you can replace it with 40-50 g of powdered sugar. Make sure to sift it well as you add it to the cream and mascarpone to avoid lumps.
The cream isn’t firm, what did I do wrong?
Make sure both the cream and the mascarpone are very cold from the fridge before whipping them. If the cream is too soft, let it rest in the fridge for 30 minutes in the piping bag before filling the eggs.
Can I use other types of cookies?
Absolutely! Instead of ladyfingers, you can use Pavesini, chocolate cookies, or even cubes of leftover dove cake for an extra Easter touch.
