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Use white chocolate to create a stunning marbled effect on these homemade chocolate Easter eggs. You could even use 3 different types of chocolate - plain, milk chocolate, and white - to create a tri-color effect! This recipe makes 2 or 3 large eggs or several smaller eggs, depending on your egg mold size. If you like, fill your chocolate eggs with smaller chocolate eggs or the candy of choice.


Read the full recipe after the video.

Recipe Summary

20 mins
10 mins
45 mins
1 hr 15 mins
2 large eggs or several smaller ones


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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 (45 degrees C), about 5 minutes. Remove from heat.

  • Stir in the remaining milk chocolate to temper it. Stir well until smooth and chocolate has a temperature of 86 degrees F (30 degrees C).

  • While the chocolate is cooling slightly, place the white chocolate in top of a double boiler over simmering water. Stir frequently until melted, 3 to 5 minutes. Be careful not to burn the white chocolate, but it does not need to be tempered like the milk chocolate.

  • Drizzle the melted white chocolate into the egg molds using a spoon, in whatever pattern you like. Place the molds in the refrigerator for 5 minutes.

  • Drizzle some of the melted milk chocolate over the white chocolate. Brush evenly over the entire surface of the mold with a pastry brush. 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.

  • 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.

Cook's Notes:

Tempering the chocolate isn't necessary, but it will prevent your chocolate egg from 'blooming', that is, turning a matte, grayish color after a few days. Tempering ensures your chocolate egg will be shiny and look that little bit more professional!

To prevent finger marks, wear rubber gloves when handling the eggs.

Nutrition Facts

275 calories; protein 3.8g; carbohydrates 30.5g; fat 15.5g; cholesterol 11.6mg; sodium 41.6mg. Full Nutrition