Chocolate Easter Egg Recipe with Peanut Butter or Coconut Filling
The quality of large corporate chocolate has changed quite a bit from the chocolate I remember, now they have too much wax and flavouring instead of real chocolate. The better chocolate brands like Lindt or Purdy are pretty good and the price tag to match. You can find good quality real Belgian Chocolate at a bulk food store , or you can sometimes buy good quality melting chocolate at a local chocolate shop. Try making these homemade chocolate Easter eggs with the real Belgian chocolate instead of candy melts, I promise you will notice the difference.
Homemade chocolates Easter eggs are very easy to make and no bake, its just mixing, melting and pouring. In today’s post I am showing you two simple varieties in two sizes. At the end of the post I will share some other flavour suggestions you may want to play with. Homemade chocolates can be made any time of the year, but they are especially nice for Easter eggs.
Making Homemade Chocolate Easter Eggs
You will need some sort of Easter egg shaped moulds (molds for my American friends), you can purchase them at most craft stores and the dollar store. I got a pair of moulds for small Easter eggs, about the size of a chocolate, and one mould for large Easter eggs that are about the size of a chocolate bar.
Why Make Homemade Chocolate Easter Eggs?
Do you remember as a kid getting an amazing chocolate Easter egg with excitement and then realizing it was hollow? Or have you noticed that purchased chocolates from the grocery store have loads of wax and not the smooth chocolate you remember as a child? Easter egg chocolate is different from chocolate bar chocolate, it often has more wax so it can mold better.
Making your own homemade chocolate Easter eggs allows you to choose the quality of chocolate, these are made with good belgian chocolate. You can make them hollow, but why would you when the fillings are fairly inexpensive, and its a great way to add variety.
Ingredients for Homemade Chocolate Easter Eggs
Ingredients for 6 large or 12 small Easter Eggs
Chocolate Coating Ingredients
2 cups Belgian Chocolate wafers
Peanut Butter Easter Egg Filling Ingredients
1 cup peanut butter, 3/4 cup icing (confectioners) sugar, 1/2 cup peanuts (optional)
Creamy Coconut Easter Egg Filling Ingredients
1 cup unsweetened coconut, 1/3 can condensed milk
Melting the Chocolate for Easter Eggs
My preferred way to melt chocolate is in a microwave. There are specialty plastic melting containers you can use for chocolate but I prefer to use a 2 cup glass measuring cup. Fill it with two cups of high quality Belgian chocolate wafers. Microwave on defrost temperature for 6 minutes, after four minutes check it. Once done stir the chocolate to finish melting it. If your chocolate wafers are not all melted, defrost for another minute.
Spoon the melted chocolate into your Easter egg moulds, about a tsp for a small mould, and a tbsp for the large moulds.
Using a spoon spread the chocolate so that it goes up to the rim of each egg mould. Make sure the bottom is covered with chocolate. Put in the fridge and let chill while you make your filling.
Peanut Butter Filling
1 cup peanut butter, 3/4 cup icing sugar, 1/2 cup peanuts (optional)
Mix the peanut butter and the icing sugar together until well incorporated. Its too small an amount for me to get out and wash up a mixer. I use a medium bowl and a spoon and just mix them together.
Begin by dusting your fingers in icing (confectioners) sugar, this reduces the stickiness. For the small Easter eggs take a about a tsp of the peanut butter mixture and instead of rolling it into little balls, roll it into little fingers. For the larger Easter eggs do the same thing, but use a Tbsp of the peanut butter mixture. Once formed, place on parchment paper and set aside. (Note: you can just scoop the peanut butter mixture into the chocolate molds but I find it easier to roll it first.)
Once the fingers are formed cover and keep in the fridge until your ready to fill the Easter eggs.
Easter Egg Coconut Cream Filling
You will need 1 cup of unsweetened shredded coconut, and 1/3 of a jar of condensed milk. You don’t need to be fussy measuring it accurately. Place the coconut in a small bowl, pour about 1/3 of the jar of condensed milk over the coconut. Mix to combine. Set aside.
The coconut filling is too sticky to roll into fingers ahead of time. Just cover and set it aside and go grab your moulds filled with chilled chocolate.
Assembling the Homemade Easter Eggs
The chocolate hardens in the fridge within a a few minutes (5-10min ). Once you have your fillings made, remove your chocolate lined moulds from the fridge. Pop the filling of your choice inside.
Once your chocolate has the filling, continue by filling up the entire mould with chocolate.
Lift the mould up about half an inch and drop it. This removes the air bubbles in your chocolate and you will see the chocolate in the mould go smooth. Cover and place the filled chocolate moulds in the fridge until the chocolates are set. The time differs depending on size, but an hour is plenty of time.
Remove them from the moulds and serve. Homemade Belgian chocolate does contain some wax so you don’t need to refrigerate it. Just make sure it doesn’t get warm or it will melt on you.
Other suggestions for fillings.
Cream cheese is great mixed with icing (confectioner) sugar, and jam. Peanut butter, icing (confectioners_ sugar and rice krispies. My favorite is international flavoured powdered instant coffee mixes and cream cheese, or cocoa with cream cheese and icing (confectioners) sugar.
Homemade Chocolate Easter Eggs
- 2 cups Belgian melting chocolate
Peanut Butter Filling
- 1 cup peanut butter
- ¾ cup icing sugar
- ½ cup peanuts optional
Coconut Cream Filling
- 1 cup unsweetened coconut
- ⅓ can sweetened condensed milk
Melting Chocolate Wafers
- Add 2 cups of melting chocolate to a glass measuring cup.
- Microwave on defrost temperature for 6 minutes, after four minutes check it. Once done stir the chocolate to finish melting it. If your chocolate wafers are not all melted, defrost for another minute.
- Using a spoon spread the chocolate so that it goes up to the rim of each egg mould. Make sure the bottom is covered with chocolate.
- Put in the fridge and let chill while you make your filling.
Peanut Butter Filling
- In a medium bowl with a spoon, mix the peanut butter and the icing sugar together until well incorporated. Add peanuts if you like. Set aside
- Dust hands with icing sugar, roll peanut butter mixture into small fingers. Place on a piece of parchment paper, until needed.
Coconut Cream Filling
- Place the coconut in a small bowl, pour about 1/3 of the jar of condensed milk over the coconut. Mix to combine. Set aside.
Filling the Chocolate Moulds
- Once you have your fillings made, remove your chocolate lined moulds from the fridge. Pop the filling of your choice inside.
- Once your chocolate has the filling, continue by filling up the entire mould with chocolate.
- Lift the mould up about half an inch and drop it. This removes the air bubbles in your chocolate and you will see the chocolate in the mould go smooth.
- Place the filled chocolate moulds in the fridge until the chocolates are set. The time differs depending on size, but an hour is plenty of time.