Have you ever thought of making a homemade Easter Egg? There’s no better way to impress friends and family during the Easter holidays! With just a few ingredients and a couple of small tricks, you can create a personalized chocolate egg, perfect for gifting or enjoying with family. In this recipe, you’ll find all the steps to achieve a result worthy of true pastry chefs, with tips on how to temper the chocolate and decorate the egg according to your taste.
Whether you want to use dark, milk, or white chocolate, the result will always be surprising. Making a chocolate egg at home is not only fun but also more economical than store-bought ones. Follow me step by step to learn how to make it without stress!
Check out these other recipes, they’re perfect to make during the Easter period!
- Difficulty: Difficult
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 1 Hour
- Portions: 1 egg
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 21 oz dark chocolate
Tools
- Mold Easter Egg Mold
- Spatula Tempering Spatula
- Thermometers Kitchen Thermometer
Steps
Melt the chocolate using a double boiler. Break the chocolate into pieces and place it in a heatproof bowl. Fill a saucepan with some water and bring it to a boil. Place the chocolate bowl on top of the saucepan, ensuring the bottom of the bowl does not touch the water. Melt the chocolate, stirring gently. Bring the chocolate to a temperature of 122°F. Be careful not to let any water drop into the chocolate! Otherwise, the chocolate will lose the right consistency.
Temper the chocolate. Pour 2/3 of the melted chocolate onto a cold, smooth marble surface. If you don’t have marble, use a baking sheet lined with parchment paper. Use a spatula to work the chocolate back and forth until it cools to about 82-84°F. Then, return the tempered chocolate into the remaining chocolate and mix well, bringing it back to a temperature of 88°F.
Fill the molds. Pour the tempered chocolate into the Easter egg molds. Rotate the mold to distribute the chocolate evenly, turn the mold over onto a rack placed over a baking sheet lined with parchment paper, wait a few minutes, and then remove the excess with a spatula.
Cool the eggs. Place the molds in the refrigerator for about 10-15 minutes, or until the chocolate has hardened.
Remove the eggs from the molds. Gently remove the chocolate eggs from the molds.
Join the two halves. Slightly heat the edge of one half of the eggs and place it on the other half, pressing gently to seal them together. If this step is difficult, simply attach the two halves with some melted chocolate.
Decorate the eggs. You can decorate the Easter eggs with colored icing, fondant, sprinkles, or other tempered chocolate.
Happy Easter and bon appétit!
Storage
Store the Easter eggs in a cool, dry place, and enjoy the fruits of your labor!
FAQ (Frequently Asked Questions)
What is tempering?
Tempering is a method that involves controlled heating and cooling of chocolate to achieve a crisp texture and shiny surface. The temperatures vary depending on the type of chocolate used, and for this, a thermometer is necessary.
Do milk chocolate and white chocolate have the same steps and tempering degrees?
While the steps remain the same as listed in this recipe, the tempering degree is not the same.
The melting point of milk chocolate is 122°F, the cooling to 80°F, and reheating to 86°F.
While white chocolate has a melting point of 113°F, the cooling to 79°F, and reheating to 84°F.
