Chocolate Egg Indulgent Treat (Printable version)

A classic chocolate shell with crisp texture and optional candies or creams inside. Elegant and fun.

# What you need:

→ Chocolate

01 - 14 oz high-quality dark, milk, or white chocolate, chopped

→ Optional Fillings

02 - 1.75 oz assorted candies (mini marshmallows, jelly beans, etc.)
03 - 1.75 oz praline paste, nut butter, or soft caramel

# How To:

01 - Ensure the chocolate egg mold is clean and dry before use.
02 - Melt two-thirds of the chopped chocolate in a heatproof bowl over simmering water, stirring gently until smooth without allowing water to contact chocolate. Remove from heat, add remaining chocolate, and stir until fully melted and temperature reaches 87.8°F (dark), 84.2°F (milk), or 82.4°F (white).
03 - Pour or spoon tempered chocolate into molds, swirling to coat all surfaces evenly. Invert molds over parchment to let excess chocolate drip out, then scrape edges clean with a spatula.
04 - Refrigerate molds for 10 to 15 minutes until the chocolate sets.
05 - Optionally, repeat the coating and chilling process to achieve a thicker shell.
06 - Place desired fillings on one half-shell, avoiding the edges to ensure proper sealing.
07 - Warm a baking sheet briefly, then press each half-shell edge gently against it to melt and level the edges. Press halves together firmly to seal the egg.
08 - Return assembled eggs to the refrigerator for 10 minutes to set completely.
09 - Carefully remove the chocolate eggs from molds and decorate as desired.

# Expert Advice:

01 -
  • The crisp chocolate shell feels like a secret indulgence you get to share only with your closest friends
  • Filling the eggs with your favorite candies adds a personalized surprise each time
02 -
  • Proper tempering is the key to that glossy finish and snap—don’t rush this step
  • Pressing the edges on a warmed surface is what really seals the deal and keeps fillings safe inside
03 -
  • Practice tempering small batches to get comfortable with temperature control—it makes all the difference
  • The secret to perfect sealing is warming the edges just enough so they melt without squeezing out filling

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