Double Chocolate Easter Eggs, these homemade surprise inside Easter Eggs are made with milk chocolate and white chocolate. The Perfect Easter treat!
Double Chocolate Easter Eggs
Double Chocolate Easter EggsWith 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.
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!
Creamy Chocolate Chip Peanut Butter Pie
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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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!
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!
Homemade Double Chocolate Easter Eggs
Ingredients
- 7 ounces milk chocolate (good quality)
- 5 1/2 ounces white chocolate (good quality)
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 Chocolate86-88°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 Chocolate86-88oF (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
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