Homemade Easter Eggs
Making homemade Easter eggs is one of the most fun, rewarding ways to celebrate Easter. Whether you fill them with classic cream, peanut butter, or crushed cookies, these treats will be a huge hit!
Equipment
- Egg Molds
Ingredients
- 2 cups Semi-sweet chocolate Use dark or milk chocolate as well
- 1 cup White chocolate For drizzling or coating
- 1 tbsp Coconut oil Optional, creates a smoother, shinier shell
- 2 cups Powdered sugar Adjust for sweetness
- ¼ cup Unsalted butter Softened, adds richness
- 1 tsp Vanilla extract Enhances the flavor
- 2 tbsp Heavy cream Adjust for desired consistency
- ½ cup Peanut butter Mix with sugar for texture
- ½ cup Caramel sauce Use thick caramel to avoid leaks
- ½ cup Crushed cookies Adds crunch and flavor
- ½ cup Coconut flakes Gives a tropical twist
Instructions
- Chop the chocolate into smaller pieces for quicker melting.
- Use a double boiler or microwave to melt the chocolate in 30-second intervals, stirring each time.
- Coat the inside of the egg molds with the melted chocolate using a spoon or pastry brush.
- Chill the coated molds in the fridge for 10-15 minutes to harden.
- Mix powdered sugar, softened butter, vanilla extract, and heavy cream to make the filling.
- If the filling is too thick, add more cream; if too thin, add more sugar.
- Add any fun variations (peanut butter, caramel, crushed cookies) to the filling.
- Spoon the filling into the chocolate shells, leaving space at the top for sealing.
- Cover the filling with another layer of melted chocolate and chill for at least 20 minutes.
- Gently unmold the eggs and decorate with white chocolate, coconut flakes, or icing.
Notes
Don’t overfill the eggs, as it can make sealing difficult and lead to leaks. Use high-quality chocolate for the best results.