Ingredients
Scale
- 200 grams of high-quality dark chocolate
- 100 grams of milk chocolate
- 100 grams of heavy cream
- 50 grams of butter
- 1 teaspoon of vanilla extract
- A pinch of salt
- Optional decorative toppings: sprinkles, nuts, or edible glitter
Instructions
- Melt 200 grams of dark chocolate using a double boiler or microwave, then coat the inside of chocolate egg molds.
- Heat 100 grams of heavy cream until just simmering, then mix in milk chocolate, butter, vanilla extract, and salt until glossy.
- Fill chocolate egg molds with the prepared ganache and chill in the refrigerator for at least 1 hour.
- Carefully unmold the chocolate eggs and decorate with sprinkles or edible glitter before serving.
Notes
- Store chocolate eggs in an airtight container at room temperature for up to a week; refrigerate for longer storage but note possible loss of gloss.
- Customize your chocolate shell using milk or white chocolate.
- Experiment with different fillings like fruit curds or flavored creams.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling, Melting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 egg
- Calories: 200 Kcal
- Sugar: 10g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg