Filled chocolate eggs are a simple yet striking dessert idea, perfect for Easter gatherings. To make them you’ll need the classic chocolate eggs: just cut them in half and fill them with my egg-free mascarpone cream, then decorate with berries and strawberries for a splash of color and freshness.
They are very easy and quick to prepare, ideal even at the last minute when you want to bring a show-stopping dessert to the table without turning on the oven. You can personalize them with whatever fruit you prefer, creating different spring-like combinations each time. Try them yourself: they will win over adults and children at first bite!
Here are other delicious ideas:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 25 Minutes
- Portions: 12 Pieces
- Cooking methods: No-bake
- Seasonality: Easter
- Energy 222.73 (Kcal)
- Carbohydrates 14.98 (g) of which sugars 11.98 (g)
- Proteins 1.53 (g)
- Fat 18.08 (g) of which saturated 6.07 (g)of which unsaturated 0.60 (g)
- Fibers 0.31 (g)
- Sodium 16.36 (mg)
Indicative values for a portion of 57 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 6 milk chocolate eggs (or dark)
- 1 1/8 cup mascarpone (about 250 g)
- 1 cup heavy cream (for whipping) (about 250 ml)
- 1/2 cup powdered sugar (about 55 g)
- mixed berries (raspberries, blueberries, strawberries or others)
Tools
- Bowl
- Hand mixer
- Piping bag
Preparation
First, prepare the cream: mix the mascarpone with the powdered sugar, then whip the cream with the mixer until light and firm.
Fold the whipped cream into the mascarpone using gentle upward motions so it doesn’t deflate. You’ll get a soft but fairly stable cream.
Transfer the cream into a piping bag and place it in the fridge to chill.
Meanwhile, gently wash the berries and dry them with paper towel. If you have strawberries, cut them into pieces.
With a small knife, open the eggs in half, taking care not to break them.
Fill each half-egg with the mascarpone cream, making small swirls on the surface.
Finally, garnish with blueberries, raspberries and strawberries. If you like, add a few small mint leaves.
The filled chocolate eggs are ready; store them in the refrigerator if you’re not serving them immediately.
Tips and notes
If you want the eggs to keep for 1–2 days, I recommend adding the fruit only at the last minute.
You can use either classic milk chocolate eggs or dark chocolate ones (as long as they are hollow inside).
You can garnish with fresh fruit as you like.
FAQ (Questions and Answers)
Can I fill them with other types of cream?
Sure, you can use diplomat cream, chantilly cream, or a chocolate ganache. The important thing is that the cream is well chilled from the refrigerator before use.
