Photo: from public sources
The chocolate eggs in this recipe are easy to make with no problems at all
Easter 2025 is the perfect time to treat yourself to something unusual. Traditionally, sweet baked goods are prepared for this holiday and coloured eggs are placed next to them on a plate.
Today let’s look at how to make chocolate Easter eggs that your family or guests are sure to love.
Chocolate eggs with a surprise – recipe for making them
To make this unusual dessert, you will need a small amount of ingredients, time and patience, but the result is worth it.
Ingredients:
- gelatine – 10 grammes;
- water – 60 millilitres;
- chocolate – 100 grammes;
- milk – 60 millilitres;
- cream cheese – 100 grammes;
- double cream 33% – 175 millilitres;
- icing sugar – 20 grammes.
For the glaze you will also need chocolate (200 g), vegetable oil (40 ml), roasted peanuts (40 g).
Preparation:
- Put the gelatine in a bowl, add water and leave it for about 15 minutes. Then warm it up in the microwave or melt it on the cooker.
- Break the chocolate into pieces and place in a larger container. Pour in the gelatine and hot milk. Stir thoroughly to make a homogeneous mixture.
- Add the cream cheese to the chocolate mixture and beat well with a whisk until smooth. Leave to cool to room temperature.
- Meanwhile, whip the ice cream and icing sugar until thickened. Mix them with the chocolate.
- To shape the mousse into an egg shape, you can use Kinder Joy lids. Rinse them well, pat them dry and rub them lightly with oil to make them easier to remove. Put the chocolate and cream mixture inside and leave in the freezer for an hour.
- The mousse in the bowl may thicken during this time, but it’s easy to warm it up a little in the microwave, stir and cook on.
- This amount is enough for seven eggs (14 halves). To “glue” them together with the remaining mousse – just brush, press the halves together and refrigerate for about 15 minutes.
- At this time you should prepare the glaze. Melt the chocolate and butter on a water bath or in the microwave. Pour in the chopped peanuts and stir.
- Insert a wooden skewer into the souffle egg and dip it into the glaze. Since the filling is very cold, the chocolate will set quickly. We hold it on the skewer in our hands until it hardens, transfer it to parchment and continue.
- When all portions of the dessert are ready, remove them to the fridge for a couple of hours – this is to allow the mousse to slowly defrost inside.
These delicious little chocolate eggs can be used as treats for children or just to delight your loved ones.
