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Home » Ingredient » Chocolate » Homemade Double Chocolate Easter Eggs

Homemade Double Chocolate Easter Eggs

Last Updated December 6, 2019. Published March 5, 2018 By Rosemary 11 Comments

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Double Chocolate Easter Eggs, these homemade surprise inside Easter Eggs are made with milk chocolate and white chocolate. The Perfect Easter treat!

chocolate easter eggs filled and empty Double Chocolate Easter Eggs

With Easter just around the corner it’s almost time to be whipping up some delicious chocolate desserts.

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

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

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

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!

More Chocolate Recipes you may enjoy!

Old Fashioned Chocolate Fudge

Chocolate Almond Biscotti

Creamy Chocolate Chip Peanut Butter Pie

chocolate easter eggs empty and sealed

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 –
  • 118oF (48C) for Dark Chocolate
  • 112oF (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 –
  • 89-90oF (32C) for Dark Chocolate
  • 86-88oF (30C) for Milk Chocolate

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chocolate easter eggs in a box and on a board

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 –

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

And that is how you make tempered chocolate! You can now make these Double Chocolate Easter Eggs. And don’t forget to fill them with something special. Enjoy!

chocolate easter egg up close

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  –  my next purchase!

chocolate easter eggs filled and empty
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5 from 4 votes

Homemade Double Chocolate Easter Eggs

Chocolate Easter Eggs, these homemade surprise inside Easter Eggs are made with milk chocolate and white chocolate.  The Perfect Easter treat!  
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Course Desserts
Cuisine American/Italian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 eggs
Calories 153kcal
Author Rosemary Molloy

Ingredients

  • 7 ounces milk chocolate (good quality)
  • 5 1/2 ounces white chocolate (good quality)
US Customary - Metric

Instructions

  • 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°F (48°C) for Dark Chocolate.
    112°F (45°C) 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°F (32°C) for Dark Chocolate
    86-88°F (30°C) for Milk Chocolate
  • 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 –
    89-90oF (32C) for Dark Chocolate
    86-88oF (30C) for Milk Chocolate / White Chocolate
  • Now the chocolate is ready to use, pour the chocolate into the egg molds, swirl or use a pastry brush to cover the surface.  Let dry and harden in a  cool spot, then coat the same way with the white chocolate, let sit until completely dry.
  • Fill eggs with desired treats, smarties, foil eggs etc.  Seal shut with a little melted chocolate.  Enjoy.

Nutrition

Calories: 153kcal | Carbohydrates: 17g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 2mg | Sodium: 14mg | Potassium: 85mg | Sugar: 16g | Calcium: 30mg | Iron: 0.5mg
Tried this recipe?Mention @anitalianinmykitchen or tag #anitalianinmykitchen!

THE TASTE CREATIONS BLOG HOP HAPPENS ON THE 1ST MONDAY OF EVERY MONTH. EVERY MONTH, MYSELF AND 3-4 OTHER BLOGGERS CHALLENGE OURSELVES TO MAKE SOMETHING WITH A CHOSEN INGREDIENT. HOPE YOU WILL CHECK OUT THESE RECIPES TOO. AND HAVE A GREAT WEEK EVERYONE!

TERRI AT OUR GOOD LIFE  –  Chocolate Covered Oreo Easter Eggs

chocolate truffles

NIKKI AT TIKKIDO  –  Chocolate Easter Egg Edible Ice Cream Bowl and Pralines and Cream Topping

praline sauce ice cream in a white bowl

LAUREN AT MOM HOME GUIDE  –  Easter Egg Chocolate Bark

easter bark pieces

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    Filed Under: Chocolate, Desserts, Easter, Homemade Candy, Most Posts, No-Bake Desserts

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