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Easter Eggs ….. with a nostalgic look!

Easter Eggs

As I have recently got into chocolate making, I thought I should try and make some handmade chocolate Easter Eggs for my family as gifts this year.
I bought some low cost plastic moulds from Lakeland for my first try. The moulds although designed for home use, proved to produce very professional results.
For this project I decided to use dark chocolate for the shells with white chocolate swirls laid into the cases. The first step was to temper a small batch of organic white chocolate and gently swirl it into the shell cases until they set.

Easter Egg

The next step was to temper some dark chocolate and coat the shells and leave for 15 mins until they set. After this I refrigerated the shells for 15 minutes so that the shells would release easily from the cases.

Easter Eggs

I wanted to have a classic old fashioned feel to the eggs, so I decided to fill each finished egg with four white chocolate covered milk chocolate ganache truffles. Each egg would also have tissue paper padding inside harking back to yesteryear before plastic became ubiquitious.

Easter Eggs

The last step was to gently warm a small quantity of dark chocolate to 31 deg C to use to join the half egg shells together.

Easter Eggs


Easter Eggs

The finished result was a batch of nostalgic Easter Eggs, adding cellophane and ribbons gave them a classic look with a professional finish….. Yum!

Easter Egg Chocolates

Easter Egg Chocolates
I wanted to tryout a small mould (Lakeland) I was given recently to see if I could produce miniture filled Easter Egg Chocolates from them. The mould is made from silicone and is really intended for solid chocolate decorations to cakes.

Silicon Easter Egg Chocolates MouldEaster Egg Chocolates Mould

However I thought it would be fun to try and produce a small test batch of filled easter egg chocolates. I chose Milk Chocolate as we had family friends with their children coming over and it would be interesting to have them all try these. Dark Chocolate would be a little too grown up!
I had not worked with Milk Chocolate before and decided it would be a challenge due to the different tempering temperatures involved. Also the mould was quite small so it would be very tricky to produce a filled chocolate. My original idea was to make filled half shells and then join them together with melted chocolate.
In the end I decided to leave the finished chocolates as filled half easter eggs. It was agreed by all that the easter egg chocolates tasted great and were a success…. and still only a test batch!


Milk Chocolate Ganache

(makes approx 30 in small moulds)


100ml Double Cream (or Heavy Cream).
50g Unrefined Golden Caster Sugar.
300g Organic Milk Chocolate finely chopped (Green & Black)
60 ml (¼ Cup) Corn Syrup to stop crystallisation of the ganache.


Small Easter Egg Mould (Lakeland).
Chocolate tempering thermometer (Lakeland).
Small Marble or Granite Tempering slab (Lakeland).
Chocolate Scraper.
250mm long S/Steel Palette Knife.
Piping Bag or Funnel for Filling Cases (Lakeland).
200mm dia (1 litre) Heat Proof Glass Bowl (Pyrex)
Mixing Bowl (metal or heat proof glass)
Small Metal Saucepan (to act as bain marie)
Non Stick Baking Parchment.


1    Temper 100g of the Milk Chocolate. This gives the finished chocolate its distinctive snap and shine.
For method please press on this link temper.


2    Spoon the Milk Chocolate into the mould until each aperture is filled. Then tap the side of the mould 2 or 3 times to release any air bubbles. Next angle the mould over the bowl of chocolate and use the scrapper to pour to the bowl and smooth off the top of the mould. Turn the mould face down on a piece of non stick baking parchment for 15 minutes. Scrape the face and sides of the mould and place the mould on a tray and put into a refrigerator for a further 15 minutes. This is so the individual chocolates will release easily from the moulds. Then leave covered on the worktop awaiting the ganache filling.


3    Place 200g of the Milk Chocolate which has been broken into small squares or finely chopped into a mixing bowl.


4    Add 100 ml Double Cream (Heavy Cream) along with 50g of Caster and 60ml ¼ cup of Corn Syrup to the saucepan. Bring very gently to the boil stirring to incorporate.


6    Now pour the mixture over the Milk Chocolate pieces in the mixing bowl. Leave for a few minutes for the chocolate to begin to melt, then stir or gently whisk until a silky smooth ganache forms. Allow to cool to around 27 deg C.


7    Spoon the ganache into a piping bag or use a chocolate filling funnel. Now pipe or funnel the ganache carefully into the moulds. Ensure the filling is at least 2 mm below the rim of each heart shaped aperture to allow for the chocolate capping.


8    Leave mould with the ganache filling in a cool place for at least 2 hours (in a cool kitchen if possible, not the refrigerator!). This will allow the surface of the soft ganache to harden slightly and make capping off successful.


9    Now for capping off of the chocolates. Temper some milk chocolate and then spoon gently into each aperture then level off mould using a palette knife. Set the mould down on a worktop and leave for 20 to 30 minutes to set.

Easter Egg ChocolatesFinished Filled Easter Egg Chocolates

10    Once the chocolate has set, turn over the mould and place on a piece of non stick baking parchment. Now tap the mould and release the chocolates. You should now have shiny glossy chocolates.

Silicone Easter Egg Chocolates MouldEaster Egg Chocolates Mould