This recipe explains how to make chocolate Easter eggs with a mold. You can make 1 giant easter egg or a number of smaller eggs, depending on your egg mold size(s). You can fill the egg with candy, chocolates, or small toys.



Recipe Summary

20 mins
5 mins
40 mins
1 hr 5 mins
6 servings


Original recipe yields 6 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 (46 degrees C), about 5 minutes. Remove from heat.

  • Stir in the remaining 1/4 of the milk chocolate. Stir well until smooth and chocolate has a temperature of 86 degrees F (30 degrees C).

  • Spread 1 layer of chocolate evenly in the Easter egg mold halves using a pastry brush and 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 Note:

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

449 calories; protein 6.4g 13% DV; carbohydrates 49.9g 16% DV; fat 24.9g 38% DV; cholesterol 19.3mg 6% DV; sodium 66.4mg 3% DV. Full Nutrition


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