Easter and chocolate go hand-in-hand, right?
You don’t have to be a chocolatier to make delicious chocolate eggs at home.
With just a few simple ingredients, you can whip up a batch in just 30 minutes.
Make them rich and dark, or fill them with peanut butter or coconut. They can also be made with or without a chocolate mold. Even your kids can help!
Chocolate Eggs
You don't have to be a chocolatier to make delicious chocolate eggs at home. With just a few simple ingredients, you can whip up a batch in just 30 minutes. Make them rich and dark, or fill them with peanut butter or coconut. They can also be made with or without a chocolate mold. Even your kids can help! Makes 20 little filled eggs.
Ingredients
- 4 ounces unsweetened chocolate
- 2 tablespoons coconut sugar or honey*
Instructions
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Place a small bowl over a pot of simmering water and add 3 ounces of chocolate.
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Allow the chocolate to melt.
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Stir in sugar or honey.
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With the simmering water still on the stove, place the bowl of chocolate on the counter and add the remaining 1 ounce of chocolate.
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Stir until all of the chocolate has melted. Return the bowl to the pot of simmering water and stir again.
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This process of heating and cooling and reheating chocolate is called tempering and helps to retain the shine on the chocolate once cooled.
If Using a Mold:
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Fill chocolate mold with the chocolate mixture (see instructions in filling recipes if adding filling).
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Cool in the fridge for 10 minutes.
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Store in a sealed container at cool room temperature.
If Not Using a Mold
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Spread the chocolate in an egg-like shape on a parchment-lined baking pan.
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Consider sprinkling your chocolate egg with coconut or finely chopped nuts! (This a great job for kids.)
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Cool in the fridge for 10 minutes.
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Store in a sealed container at cool room temperature.
Recipe Notes
- Fill with coconut or peanut butter filling, recipes below.
Peanut Butter Filling
Fill your homemade Chocolate Eggs with a delicious peanut butter filling.
Ingredients
- 1 tablespoon peanut butter
- 1/2 teaspoon raw honey
- 1/2 teaspoon coconut oil
- drop vanilla extract
Instructions
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Mix together all of the ingredients.
If using a mold:
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Fill 1/3 full with chocolate.
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Spoon peanut butter filling into center of each mold.
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Fill the rest of the mold with chocolate.
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Cool in the fridge for 10 minutes.
If not using a mold:
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Spread chocolate into egg shapes on a parchment-lined pan.
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Place in the freezer for 5 to 10 minutes, or until hard.
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Spread peanut butter mixture onto middle of each egg shape.
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Place back in the freezer again for 5 to 10 minutes.
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Cover peanut butter with a final layer of chocolate.
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Freeze for 5 to 10 minutes.
Recipe Notes
- You don't have to be a chocolatier these delicious peanut butter filled chocolate eggs at home.
Coconut Filling
Fill your homemade Chocolate Eggs with a delicious coconut filling.
Ingredients
- 1 tablespoon unsweetened shredded coconut
- 1/2 teaspoon raw honey
- 1/4 teaspoon coconut oil
Instructions
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Mix together all of the ingredients.
If Using a Mold:
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Fill 1/3 full with chocolate.
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Place a dollop of coconut mixture into center of each mold.
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Fill the rest of the mold with chocolate.
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Cool in the fridge for 10 minutes.
If Not Using a Mold:
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I find it easier to sprinkle coconut on top instead of sandwiching it in the middle.
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Leave out the honey and oil since you won't need it for sprinkling.
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Cool in the fridge for 10 minutes.
Recipe Notes
- You don't have to be a chocolatier these delicious coconut filled chocolate eggs at home.
*A Note About Sweeteners
Chocolate can be finicky to work with as the type of sweetener used will change the texture and look of the finished product.
Coconut sugar and other granulated sugars result in a smooth and shiny finished chocolate.
Honey changes the structure of the chocolate to give it the consistency of frosting. It is still workable and results in a soft, chewy texture (which my husband in particular loves!).
Maple syrup, unfortunately, does not work in this recipe as the high water content causes the chocolate to seize.
The 2 tablespoons of sweetener to 4 ounces of chocolate in this recipe creates a slightly bitter dark chocolate flavor. For a sweeter chocolate, increase the amount of sweetener. Keep in mind that in this case it is best to increase with coconut sugar or another granulated sugar since adding more honey and thus more liquid could make the chocolate impossible to work with.
Do you make chocolates for Easter? What are your favorite fillings or toppings?
...without giving up the foods you love or spending all day in the kitchen!
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This sounds yummy and so easy! Do you have any pictures of the steps??
Hi Lisa,
Unfortunately I don’t have any pictures of the steps. I think you will find though that they are pretty easy as far as chocolate making goes. Enjoy!
Can I substitute stevia for the sweetener? If so, how much?
I haven’t tried it with Stevia, but a little internet research suggests that the amount needed would depend both on the brand of Stevia and your own tastes. I would suggest you melt the chocolate, and add powdered stevia a little at a time until the taste is to your liking. I would be cautious about using liquid stevia, as the water content might change the texture of the chocolate or cause it to seize. You could do the same with the fillings, mix up the other ingredients, and then add the stevia until the sweetness is to your liking.