Homemade Belgian Chocolate Easter Eggs
Homemade Chocolate Easter Eggs are easy to make. Two variations Peanut Butter and Coconut Cream, made with 4 simple ingredients and they are no bake. Easy, quick, and so much better.
Servings Prep Time
12eggs 30min
Passive Time
30 min
Servings Prep Time
12eggs 30min
Passive Time
30 min
Ingredients
Peanut Butter Filling
Coconut Cream Filling
Instructions
Melting Chocolate Wafers
  1. Add 2 cups of melting chocolate to a glass measuring cup.
  2. 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. 
  3. 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. 
  4. Put in the fridge and let chill while you make your filling.
Peanut Butter Filling
  1. 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
  2. Dust hands with icing sugar, roll peanut butter mixture into small fingers. Place on a piece of parchment paper, until needed.
Coconut Cream Filling
  1. 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
  1. Once you have your fillings made, remove your chocolate lined moulds from the fridge.  Pop the filling of your choice inside. 
  2. Once your chocolate has the filling, continue by filling up the entire mould with chocolate.
  3. 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. 
  4. 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.

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