Description
Easter candy has always been a vibrant and joyful part of my family’s holiday celebrations—a sweet thread weaving together memories of childhood excitement and festive traditions. Growing up, Easter mornings meant hunting for colorful chocolate eggs hidden in the garden, savoring marshmallow Peeps lined up like little pastel soldiers, and unwrapping shiny foil-wrapped bunnies that melted blissfully on my tongue.
Ingredients
Scale
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- 2 cups high-quality chocolate (milk, dark, or white)
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- 1/4 cup caramel, peanut butter, or ganache (for filling)
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- Colored icing or edible glitter (for decoration)
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- Egg-shaped molds
Instructions
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- Melt the Chocolate:
Break the chocolate into small pieces and melt it using a double boiler or microwave. If using a microwave, heat in 30-second intervals, stirring in between, until smooth.
- Melt the Chocolate:
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- Prepare the Molds:
Lightly grease the egg-shaped molds with cooking spray or a small amount of neutral oil.
- Prepare the Molds:
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- Fill the Molds:
Using a spoon or pastry brush, coat the inside of each mold with a thin layer of melted chocolate. Place the molds in the refrigerator for 10-15 minutes to set.
- Fill the Molds:
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- Add the Filling:
Once the chocolate shells are firm, spoon a small amount of your chosen filling (caramel, peanut butter, or ganache) into each egg. Be careful not to overfill.
- Add the Filling:
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- Seal the Eggs:
Pour another layer of melted chocolate over the filling to seal the eggs. Tap the molds gently on the counter to remove air bubbles.
- Seal the Eggs:
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- Chill and Decorate:
Refrigerate the molds for at least 30 minutes, or until the chocolate is completely set. Carefully pop the eggs out of the molds and decorate with colored icing or edible glitter.
- Chill and Decorate:
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- Serve or Gift:
Arrange the chocolate eggs on a platter or wrap them in colorful foil for a festive touch.
- Serve or Gift:
- Prep Time: 30 min
- Cook Time: 30
- Category: Candy
- Method: Fridge
- Cuisine: American