Homemade Easter Eggs are the ultimate Easter treat. Double Chocolate Easter Eggs made with milk and white chocolate and don’t forget the surprise inside! Kids will love them!

Easter eggs on a white board and in a white box.

With Easter just around the corner it’s almost time to be whipping up some delicious Easter recipes. Nothing like a Homemade Colomba or Easter bread or how about some Italian Knot Cookies or the perfect Tiramisu just for Easter?

I also love making homemade chocolates, and I decided Chocolate Eggs were are on my to do list this Easter Season.

And if you have kids in the house (big or little) these surprise inside Homemade Double Chocolate Easter Eggs are the way to go!

Recipe Ingredients

Milk chocolate – good quality you could also use dark chocolate, I like it with 52% cocoa
White Chocolate – good quality
Fillings – foil wrapped chocolates, smarties, M&Ms or even stickers

It’s also important to remember that the chocolate needs to be tempered in order to prevent that dull greyish colour and waxy texture that can happen when the cocoa fat separates and more importantly, it gives the chocolate that crisp, wonderful snap when you bite into it!

How to make Chocolate Easter Eggs

You can use either a double boiler or place a bowl over a pot of simmering water (make sure the bowl does not touch the water). Using chopped chocolate (use a good quality chocolate) reserve a quarter of the amount of chocolate in a separate bowl to add later. Use a silicone spatula and a good thermometer, and that is all you need. Bring the water in your saucepan to a simmer. Continuously stir the chocolate until it is melted smoothly.

Place your thermometer in the chocolate and bring it to the correct temperature. Remove the bowl of chocolate from the saucepan and carefully wipe the steam from bottom of the bowl. Do not let even one drop of water fall into the chocolate because it will cause the chocolate to seize and then your chocolate is completely ruined! So please be careful!

Add the reserved chocolate to the melted chocolate, this will help bring down the temperature of the chocolate. Stir until smooth. Keep stirring until the desired temperature is reached.

double chocolate easter eggs how to make in the the mold and hardened

If you need to, you can place your bowl of chocolate into another bowl of cool water to help speed up this process. If the temperature of your chocolate goes too low, then you can slowly reheat it over the pot of simmering water until it reaches its right temperature.

Now the chocolate is ready to use, pour the chocolate into the egg molds, swirl or use a pastry brush to cover the surface. If it is too much, you can tip the mold over a wire rack to remove any excess chocolate. Let it dry and harden in a cool spot, then coat over the chocolate the same way with the white chocolate, let it sit again until completely dry.

Fill the dried eggs with the desired treats. Seal the eggs shut with a little melted chocolate around the seams of the egg with your fingers. Let the chocolate dry before gifting.

Can I use chocolate chips for melting?

Be sure to use good quality chocolate, must be chocolate that does not contain wax, which mean chocolate chips are not a good idea, unless they specify melting chocolate chips.

How to Temper Chocolate

To temper chocolate all you need is a bowl, a pan and a thermometer.
You can use either a double boiler or place a bowl over a pot of simmering water (make sure the bowl does not touch the water).
Using chopped chocolate (use a good quality chocolate) reserve a quarter of the amount of chocolate in a separate bowl to add later.
Use a silicone spatula and a good thermometer, and that is all you need. Bring the water in your saucepan to a simmer.
Continuously stir the chocolate until it is melted smoothly.
Place your theremometer in the chocolate and bring it to –
118^oF (48C) for Dark Chocolate
112^oF (45C) for Milk Chocolate
Remove the bowl of chocolate from the saucepan and carefully wipe the steam from bottom of the bowl.
Do not let even one drop of water fall into the chocolate because it will cause the chocolate to seize and then your chocolate is completely ruined! So please be careful!
Then add the reserved chocolate to the melted chocolate this will help bring down the temperature of the chocolate.
Stir until smooth. Keep stirring until the temperature of the chocolate reaches –
89-90^oF (32C) for Dark Chocolate
86-88^oF (30C) for Milk Chocolate

If need be you can place your bowl of chocolate into another bowl of cool water to help speed up this process.

If the temperature of your chocolate goes too low, then you can slowly reheat it over the pot of simmering water until it reaches its proper temperature –

89-90^oF (32C) for Dark Chocolate
86-88^oF (30C) for Milk Chocolate / White Chocolate

And that is how you make tempered chocolate!

Just what you need to make these Homemade Double Chocolate Easter Eggs.

Easter Eggs Chocolate Candy Silicone Mold – these work perfectly, the chocolate eggs just pop right out.
Instant Read Candy Thermometer – just what you need to read the temperature of the chocolate.
Double Boiler – if you melt chocolate often this is a great idea.

How to store Homemade Easter Eggs

If the chocolate has been tempered correctly then the eggs should lasat for a couple of months. Be sure to wrap them well and store in an airtight container and place it in a cool dry place. Don’t store it in the fridge changing temperatures could spoil it quicker.

Up close chocolate egg with smarties in it.

You can now make these Homemade Easter Eggs. And don’t forget to fill them with something special. Enjoy!