Make your own colourful chocolate Easter eggs

Name: Make your own colourful chocolate Easter eggs
Prep time: 30 min
Cook time: 30 min
Total time: 90 min
Yield: 10
Cuisine: Switzerland
Ingredients: 200 g hazelnut filling; 300 g couverture chocolate, white, tempered

Homemade colourful Easter eggs

Easter is just round the corner! That means chocolate bunnies, chocolate bars and, above all, chocolate eggs. But to make sure we don’t end up with the same old eggs on the table as every year, we’ve come up with some cool new Easter eggs. To add that special element of surprise, some of the eggs are even filled. In our latest video, we’ll show you how it all works and how you can make your own Easter eggs!

Key figures

Quantity: 5 or 10 pieces

Cooling time: approx. 30 minutes

Level of difficulty: Easy

Ingredients

Hazelnut filling

Couverture \| white, tempered
various cocoa butter colours

Sprinkle the chocolate mould

Place the cocoa butter colours in a bain-marie at a maximum temperature of 35 ºC.

Whilst the colours are melting, you can give the moulds a thorough polish so that your finished product has a lovely shine.

Now pour a little liquid cocoa butter colouring into a container, dip a toothbrush into it and run your finger over the bristles to create tiny dots on the chocolate mould. For the next colour, unscrew the lid completely, dip a wooden stick into it and use it to create slightly larger splashes of colour on your chocolate egg moulds. Continue in this way with the other colours until you’re happy with the result.

Now take a metal spatula and scrape off most of the excess colour from the mould. Finally, turn the polycarbonate mould upside down and wipe it over a kitchen roll or paper towel to clean it even more thoroughly.

Finally, place the mould in the fridge for about 10 minutes.

Cocoa butter sun yellow

Ready-to-ship quantity: more than 20 pieces

CHF15.90

Cocoa butter sunset orange

Ready-to-ship quantity: more than 20 pieces

CHF15.90

Cocoa Butter Sangria Red

Ready-to-ship quantity: more than 20 pieces

CHF15.90

Chocolate mold chicken egg, 10 pieces

Ready-to-ship quantity: more than 20 pieces

CHF19.90

Metal horn

Ready-to-ship quantity: more than 20 pieces

CHF14.90

Silicone brush, 20 cm

Ready-to-ship quantity: more than 20 pieces

CHF16.90

Filling a chocolate mould

Once the cocoa butter colours have set, you can now brush the moulds with tempered couverture. This is simply essential to ensure there are no air bubbles in the mould. Once you have completely brushed both moulds, you can now pour tempered couverture into one of the moulds until it is half full. Scrape off any couverture that hasn’t ended up in the egg mould using a metal scraper to keep the mould as clean as possible. Now place the second mould over the first and secure them with two clips on each of the two long sides. Now rotate the clamped mould in a circle along the seam, tapping it repeatedly with a spatula as you go. We recommend doing it this way, as it ensures the seam is sealed properly and the tapping prevents air bubbles from forming.

Now you simply need to keep the mould moving constantly for about 5 minutes, turning and rotating it in all directions.

This ensures the eggs have as even a chocolate shell as possible.

After 5 minutes, you can place the mould in the fridge for a further 5 minutes or so. After this short time, you need to remove the clips and leave the eggs to cool for a further 15–20 minutes.

Once the cooling time is up, you can take the mould out of the fridge and easily remove the eggs from the moulds.

And there you have it – your own homemade, colourful Easter egg.

Make your own chocolate mould – 1 mould

With a single mould, the principle is relatively similar to that of using two moulds clamped together. You must polish them thoroughly beforehand, decorate them with the liquid cocoa butter colours and then brush them with tempered couverture.

Now it’s time to pour. You must fill the single mould completely to the brim with couverture. Then tap the chocolate egg mould lightly with a spatula so that any air bubbles rise to the top.

Now pour all the couverture back into your container. As you pour, tap the edge of the mould and make circular movements so that the chocolate flows out evenly.

Use a metal spatula to scrape along the bottom edge to remove any excess couverture and clean the mould.

Now place the mould, with the opening facing downwards, onto a baking tray lined with baking paper. This helps to form a slightly wider rim, which is very useful when sticking the moulds together. Place the mould in the fridge for 15–20 minutes.

Once the chilling time is up, you can start by bringing a pan of water to the boil and placing a baking tray on top of it.

Remove your homemade egg halves from the mould. Fill two of the four halves with marshmallows, sprinkles, chocolates, gummy bears or even just a personal note. Press the top half of the shell briefly onto the warmed cake tray to melt the rim slightly, then place this half onto the already filled bottom half of the egg.

And there you have it – a beautiful, homemade Easter surprise egg!

Storage & Shelf life

Once moulded, the chocolate eggs will keep for up to 6 months in a cool, dry place away from direct light.

Lindt Couverture White 0.5 kg

Ready-to-ship quantity: more than 20 pieces

CHF19.90

miniSchoggi tempering device for couverture and chocolate

Ready-to-ship quantity: more than 20 pieces

CHF99.00

Sauce spoon 30 cm

Ready-to-ship quantity: 2

CHF11.50

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