Homemade Classic Easter Egg Recipe

These colorful, hand-crafted Easter eggs evoke the spirit of the season, perfect for family gatherings and celebrations.

Prep Time 30

Cook Time 20

Total Time 50

Course Dessert

Cuisine American

Servings 12 servings

Calories 150 kcal

400 grams Dark Chocolate Choose chocolate with at least 70% cocoa for a robust taste.
200 milliliters Coconut Cream Chill before using for the right consistency.
100 grams Powdered Sugar Adjust the amount to taste if you prefer a less sweet option.
1 teaspoon Vanilla Bean Paste Alternatively, use natural vanilla flavor if paste is unavailable.
Food Coloring Use a selection of food coloring gels for a festive appearance.
Decoration Sprinkles Edible sprinkles or shredded coconut for decoration.

Prepare your workspace by gathering all ingredients and tools, ensuring molds are clean and dry.
Melt the dark chocolate using a double boiler, stirring continuously until smooth. Allow to cool slightly.
Spoon melted chocolate into molds, coating the sides evenly. Let set in the refrigerator for 15-20 minutes.
Prepare the coconut cream filling by whisking together chilled coconut cream, powdered sugar, and vanilla bean paste until smooth.
Remove chocolate from molds, trim excess chocolate if needed, and fill each shell with coconut cream filling.
Reheat leftover melted chocolate and pour over filled halves to seal. Smooth the top and return to the refrigerator for 30 minutes.
Once set, remove eggs from molds and decorate with food coloring or sprinkles as desired.
Arrange decorated eggs on a serving platter and enjoy!

Store leftovers in an airtight container in the refrigerator for up to five days.

Keyword Chocolate, Easter