These fun and festive chocolate eggs are perfect for Easter or any special occasion. A hollow chocolate shell is created using a mold, then filled with your favorite candies or treats. The best part is breaking the egg open with a small mallet for a delicious surprise!
Prep Time20 minutesmins
Chilling Time1 hourhr
Total Time1 hourhr20 minutesmins
Course: Candy, Dessert
Cuisine: American
Keyword: Breakable Chocolate Egg, chocolate egg
Servings: 1
Calories: 1869kcal
Author: Kellie
Cost: $5
Equipment
1 Silicone Egg Mold
1 mixing bowl
1 piping bag
Ingredients
1 12-ouncepackage milk chocolateI used Wilton Candy Melts for this recipe
4-6cupsconfectioners' sugar
4tablespoonsmilk
1/4teaspoonyour favorite food coloring
Candy for filling and decorating
Instructions
In a microwave safe bowl, melt the 1/2 the chocolate in the microwave in 30 second intervals mixing well each time until the chocolate is smooth.
Carefully spoon about 2-3 tablespoons into each cavity of the egg mold and tilt around until the entire surface of the egg has a light coating of chocolate. Chill in the refrigerator until hard, approximately 5-10 minutes.
Melt the remaining chocolate in the microwave and repeat the procedure to coat the mold with another layer of chocolate. Chill until hardened.
Remove the mold from the refrigerator and carefully remove the chocolate from the mold.
If you have leftover melted chocolate, you can dip the edges into the chocolate to use as the glue OR you can heat a pan and lightly touch the edges of the dome to melt slightly. The pan method does ensure a cleaner seam but you need to be quick and careful that you don’t melt too much of your sphere.
Fill half the egg with your favorite candy.
Using the remaining dome, top your filled halves and seal gently. Hold in place for a few seconds to give the chocolate a chance to set before moving the fridge to harden.
While the egg is chilling, mix the sugar and milk in a large bowl using a hand mixer on med speed until smooth. If the icing is too loose, add more sugar. If the icing is too crumbly, add more milk. The icing needs to be stiff so it doesn't slide off the egg. Mix in the food coloring until desired shade is achieved.
Using a pastry bag fitted with a straight tip, pipe the name on the top of the egg and add a little dot as the "glue" for your decoration, if using. Change the tip on the pastry bag to a star tip and pipe little stars around the seam of the egg. Allow the icing to harden before packaging or placing in a basket.
Notes
Eggs can be made up to five days before enjoying. Serve with a small mallet to crack open. Store in a cool dry place.Nutrition facts are for the whole egg, great for sharing!