Chocolate Dessert Recipe | Easter Chocolate Eggs Made with a Mold

This recipe explains how to make chocolate Easter eggs with a mold. You can make 1 giant easter egg or a number of smaller eggs, depending on your egg mold size(s). You can fill the egg with candy, chocolates, or small toys.

Ingredients

• 18 ounces good-quality milk chocolate, chopped
• egg-shaped plastic mold(s)

Cooking Directions

1. Place 3/4 of the milk chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted and has a temperature of 113 degrees F (46 degrees C), about 5 minutes. Remove from heat.
2. Stir in the remaining 1/4 of the milk chocolate. Stir well until smooth and chocolate has a temperature of 86 degrees F (30 degrees C).
3. Spread 1 layer of chocolate evenly in the Easter egg mold halves using a pastry brush and refrigerate for 10 minutes. Remove from the refrigerator and add another layer of chocolate to each egg half. Chill for 10 minutes. Brush a third time with chocolate and chill for a final 10 minutes.
4. Unmold egg halves carefully and trim the edges with a sharp knife. Brush the edges with a little melted chocolate, then carefully bring two halves together to form a single egg. Set back in the mold carefully and chill until set, 10 to 15 minutes.

Nutrition Facts

• calories449.4
• carbohydrateContent49.9 g
• cholesterolContent19.3 mg
• fatContent24.9 g
• fiberContent2.9 g
• proteinContent6.4 g
• saturatedFatContent13.7 g
• sodiumContent66.4 mg
• sugarContent43.3 g