Smooth dark chocolate eggs with a sweet surprise inside. These Chocolate Covered Creme Brûlée Eggs are simple to make and are completely habit forming. One bite into the luscious, creamy filling and you will want to keep them for yourself.

Chocolate Creme Brulee Eggs in a pink bowl with easter grass and jelly beans.


Chocolate Covered Creme Brûlée Eggs

Creme brûlée is one of my favorite things on the entire planet. I know I say this about a lot of food but really…who doesn’t like creme brûlée. It’s creamy and wonderful…and it’s fun to bust through that hard, sugary top with your spoon. Almost every time I go out to dinner it ends with creme brûlée.

So, I did what any self respecting dessert lover would do and I stuffed them into a chocolate egg. Again and again and again…until I got the perfect little chocolate egg. These Chocolate Covered Creme Brûlée Eggs needed to be created and now you can easily make them at home for your friends or family.

Chocolate eggs on a white platter with a bowl filled with easter grass and more chocolate eggs.

How to Make Chocolate Creme Brûlée Eggs

Chocolate Creme Brûlée Eggs are simple to make. You can purchase a candy mold at any craft store or online. I made the custard on the stovetop, no baking required and the chocolate was melted in a double boiler. For this recipe, you want to use a good quality dark or milk chocolate, I like to use the chocolate melting wafers.

  1. Make the custard. Cook the sugar, cream and vanilla until steaming. Whisk the egg yolks with sugar and then add the mixture slowly to the cream. Cook until thickened.
  2. Melt the chocolate. Using a double boiler or the microwave. Melt the chocolate.
  3. Create the eggs. Using a candy mold. Pour the melted chocolate to lightly coat the sides of the wells. Chill.
  4. Fill the eggs. Add the custard to the egg shells and top with melted chocolate being sure not to overfill with the custard.
  5. Chill. Refrigerate the eggs until solid.

I like to use these silicone candy molds for chocolate making and to make fun bath bombs. They’re also amazing for Easter themed cake pops. Economical and easy to clean!

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Silicone candy mold filled with creme brûlée custard.

Storage

Store your chocolate easter eggs in an airtight container in the refrigerator for up to 5 days. I do not recommend freezing them.

Creme Brûlée Eggs with a bite taken out of it on a bed of easter grass in a pink bowl.

More Easy Easter Treats

If you want to wow someone this Easter, make a bunch of these Chocolate Covered Creme Brûlée Eggs. If you’re trying to coax someone to put a ring on it….give them a box of these eggs. If you want a raise….share some Chocolate Creme Eggs with your boss.

For more festive dessert ideas, follow us on Instagram and Facebook!

Creme Brûlée Eggs with a bite taken out of it on a bed of easter grass in a pink bowl.

Get the Recipe: Chocolate Covered Creme Brûlée Eggs Recipe

Yield: 36 eggs
Prep Time: 5 minutes
Cook Time: 20 minutes
A fantastic and decadent chocolate egg stuffed with a creme brûlée filling. Simple to make and makes a great hostess gift for Easter
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Ingredients

  • 2 cups heavy cream
  • 1/2 cup granulated sugar, divided
  • 3 tablespoons vanilla bean paste
  • 4 egg yolks
  • 16 ounces high quality dark chocolate, I used 70%
  • Special equipment:
  • 1 candy mold

Equipment

  • 1 Double boiler
  • 2 silicone candy molds
  • 1 saucepan

Instructions 

  • In a medium saucepan, heat the cream, 1/4 cup sugar and vanilla bean paste until steaming, stirring occasionally. Do not boil.
  • In a small bowl, whisk the egg yolks and remaining sugar until light in color and ribbons have formed. (Ribbons are thick bands of sugary yolk that slowly extend from your whisk to the bowl when you lift the whisk out of the bowl.)
  • Slowly add a small amount of the cream to the eggs while whisking constantly (this is to temper the eggs so they don't scramble when you add them to the hot liquid.) Once the eggs are tempered, add the remaining cream in a very slow stream to the egg mixture whisking vigorously.
  • Return the cream/egg mixture to the saucepan and turn the heat to med-low. Heat the mixture, stirring constantly, until it begins to thicken and coats the back of a spoon. Allow the custard to come to room temperature and then cover with plastic wrap. Chill in the refrigerator for an hour or up to 36 hours.
  • In the top of a double boiler, break the chocolate into small pieces and melt. Stir the chocolate every couple minutes until smooth. Spoon small amounts of chocolate into the cavities of the mold and spread to cover with a thin, even layer. Chill in the refrigerator until hardened.
  • Spoon 1/2 teaspoon (or less depending on the size of your molds) of the creme brûlée custard into the molds and top with a smooth, even layer of melted chocolate. Chill in the refrigerator until hardened. (Do not overfill the wells with the custard, make sure to leave enough room for the chocolate so the custard doesn't seep out.)
  • Pop the candy out of the molds and store in an airtight container until ready to serve. Or eat immediately. 🙂 Repeat process until all the custard has been used.

Notes

Custard can be made up to 36 hours in advance. Store in an airtight container in the refrigerator until ready to use.
Do not overfill the wells with the custard, make sure to leave enough room for the chocolate so the custard doesn’t seep out.
Serving: 0g, Calories: 143kcal, Carbohydrates: 9g, Protein: 1g, Fat: 10g, Saturated Fat: 6g, Cholesterol: 40mg, Sodium: 8mg, Potassium: 102mg, Fiber: 1g, Sugar: 6g, Vitamin A: 230IU, Vitamin C: 0.1mg, Calcium: 20mg, Iron: 1.5mg
Author: Kellie
Course: Candy
Cuisine: American