Homemade chocolate Easter eggs

Name: Homemade chocolate Easter eggs
Prep time: 30 min
Cook time: 10 min
Total time: 2 h
Yield: 8
Cuisine: Swedish
Ingredients: 400 g dark chocolate (70%), roughly chopped; 2 dl whipping cream; 2 tbsp butter; 1 tbsp Cointreau or raspberry liqueur (optional); 100 g white chocolate for decoration; Plastic or silicone egg shell moulds

Prep time

30 min

Cook time

10 min

Servings

Total time

2 h

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Homemade dark or milk chocolate eggs moulded in egg shapes and filled with truffle ganache. Great Easter fun with children.

Ingredients

400 g dark chocolate (70%), roughly chopped
2 dl whipping cream
2 tbsp butter
1 tbsp Cointreau or raspberry liqueur (optional)
100 g white chocolate for decoration
Plastic or silicone egg shell moulds

Method

Melt 300 g dark chocolate in a bain-marie. Brush the inside of the egg moulds in an even layer and chill for 10 minutes. Repeat with a second layer and chill again.
Bring the cream to the boil. Remove from heat, add the remaining 100 g chocolate and butter and stir until melted into a glossy ganache. Add liqueur if using.
Leave the ganache to cool to room temperature, about 30 minutes. Fill the moulds three-quarters full with ganache.
Place a chocolate disc as a lid and press gently to seal. Chill until completely set, at least 1 hour.
Release the egg halves from the moulds. Melt white chocolate and decorate the eggs with stripes or dots. Store cool until serving.

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1
Melt 300 g dark chocolate in a bain-marie. Brush the inside of the egg moulds in an even layer and chill for 10 minutes. Repeat with a second layer and chill again.
2
Bring the cream to the boil. Remove from heat, add the remaining 100 g chocolate and butter and stir until melted into a glossy ganache. Add liqueur if using.
3
Leave the ganache to cool to room temperature, about 30 minutes. Fill the moulds three-quarters full with ganache.
4
Place a chocolate disc as a lid and press gently to seal. Chill until completely set, at least 1 hour.

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Good to know

Read through every step before you start and measure everything first.
This recipe is written for 8 servings and Swedish kitchen measures.
Taste and adjust at the end if you cook with salty stock, cheese, soy sauce, or fond.