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Easter Chocolate Creme Eggs are a fun and festive Easter treat. Dark and white chocolate shells are filled with a marshmallow creme and yellow yolk. Have fun making them for and with your kids.
 
Chocolate creme eggs in an Easter basket filled with hay

Easter was my favorite holiday growing up (next to Christmas) and my favorite part was the chocolate egg. These Easter chocolate creme eggs take me right back to my childhood.

Chocolate Easter eggs are a huge part of the day for kids in England. All of the candy companies make large empty chocolate shells and fill them with their goodies. It is a tradition to give these eggs as gifts and because I have a large family, Easter Sunday was a day filled with lots chocolate.

A white chocolate egg drizzled with dark chocolate

These chocolate eggs are easy to make using egg moulds. The egg moulds can be found all over the internet for purchase.

 

A dark chocolate egg drizzled with white chocolate

 

First, I added melted chocolate to microwave-safe bowls. Microwave at 50% power for 1 minute, stir and repeat until melted.  I then transferred the chocolate to fine piping bags, this is to create the drizzle design on the outside of the eggs. Freeze for 1 minute to set.

Drizzling chocolate into plastic chocolate egg moulds

The next step is to create the shell. Melted chocolate is poured into the mould and spread evenly around the inside of the mould using a pastry brush all the way up and slightly over the top (any extra gets trimmed off). Put into the freezer for 1 minute, then repeat to create a thick shell.

 

Brushing dark chocolate on the inside of an egg mould to make a chocolate egg shell

When set they are popped out of the moulds. Try not to handle them too much because the heat from your hands will start to melt the chocolate and make the surface look messy. Using a paper towel to cradle the shell, use a sharp knife to even the edges.

 

Making the edges of a chocolate egg look smooth with a knife

Using the melted chocolate and small paint brush, brush the edges on one on the halves with the melted chocolate, this is the glue that is going to hold them together. Don’t worry if the edges are not perfect, you can use the chocolate and small brush to fill in the gaps.

 

Brushing melted chocolate into the join to glue the shells together

I also made plain dark chocolate and white chocolate shells and piped melted chocolate on the cooled shells for a different, almost 3-D look versus the drizzling the chocolate first into the mould which creates a smooth surface.

 

A white chocolate egg with a diamond pattern of dark chocolate

The creme filling for the eggs is store bought marshmallow cream. Using a warm, sharp knife, cut the top of the egg, it doesn’t have to be pretty, jagged looks a little more like a real egg. Add the warmed marshmallow cream to a small piping bag and fill the egg shell. Scoop some of the marshmallow cream into a small bowl and yellow food coloring is added to resemble the color of egg yolk and add a small drop to the center of the ‘egg white’.

 

An chocolate egg cut open to reveal marshmallow inside

 

Yield: 4

Easter Chocolate Creme Eggs

A chocolate Easter egg cut open to reveal marshmallow center

 Dark and white chocolate shells are filled with a marshmallow creme and yellow yolk. Have fun making them for and with your kids.

Prep Time 30 minutes
Total Time 30 minutes

Ingredients

  • 6 ounces Dark chocolate
  • 6 ounces White chocolate
  • 1- 1.5 inch egg mould
  • 1 tub marshmallow creme
  • Yellow food coloring

Instructions

  1. Melt the dark and white chocolate in separate containers according to package directions
  2. Drizzle chocolate into each mould and freeze for 1 minute.
  3. Add 1/2 teaspoon of co-ordinating chocolate and use a pastry brush to an even layer.
  4. Freeze for 1 minute, then repeat this process one more time.
  5. Remove shells from moulds and neaten the edges with a sharp knife.
  6. Add melted chocolate to the edge and ‘glue’ 2 half of the shells together.
  7. Fill in any gaps with melted chocolate and small brush. Freeze for 1 minute to set.
  8. Add the shells to an empty egg container so they stand upright.
  9. Warm a small sharp knife under hot water and dry.
  10. Cut the tops off the egg shells, just like a soft boiled egg.
  11. Take 1/3 of the marshmallow creme and add to a bowl.
  12. Mix in yellow food coloring until the yellow matches the color of egg yolk.
  13. To a microwave-safe bowl add the rest of the marshmallow creme and microwave for 20 seconds to soften.
  14. Spoon into a small disposable piping bag or ziptop bag. Snip of a corner and pipe the white marshmallow creme into the egg shells with the tops removed. Fill to the top.
  15. Add a small amount of yellow marshmallow to the center.

Nutrition Information

Serving Size

1 egg
Amount Per Serving Calories 484Saturated Fat 18gCholesterol 10mgSodium 46mgCarbohydrates 44gFiber 4gSugar 35gProtein 5g
© Culinary Ginger
Cuisine: American / Category: Dessert