Chocolate Cream Filled Easter Eggs
Indulge in the sweet magic of homemade Chocolate Cream Filled Easter Eggs, a delightful treat perfect for spring celebrations! These creamy confections feature a rich, velvety filling made from sweetened condensed milk, powdered sugar, and a touch of vanilla, all nestled inside smooth semi-sweet chocolate shells. For a festive twist, a sunny yellow "yolk" crafted with food coloring brings an authentic Easter charm to each bite. Whether you use an egg mold for a polished finish or hand-shape them for a rustic touch, this recipe is both easy to follow and irresistibly rewarding. With just 20 minutes of prep time, these DIY Easter eggs make for a show-stopping dessert or edible gift that’s as fun to make as it is to eat. Perfect for Easter parties, springtime gatherings, or as a homemade holiday indulgence, these treats are guaranteed to impress!
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Ingredients
- 300 grams Semi-sweet chocolate chips
- 200 grams Powdered sugar
- 50 grams Unsalted butter
- 120 ml Sweetened condensed milk
- 1 teaspoon Pure vanilla extract
- 2 drops Yellow food coloring (optional)
- 1 teaspoon Light corn syrup (optional for shine)
Directions
Step 1
1. Prepare an Easter egg mold by cleaning and drying it thoroughly. If not using a mold, you can shape the eggs by hand later.
Step 2
2. Melt the semi-sweet chocolate chips in a heatproof bowl over a pot of simmering water (double boiler method) or in the microwave in 20-second intervals. Stir well until smooth and fully melted.
Step 3
3. Using a spoon, coat the inside of each cavity of the mold with the melted chocolate. Ensure an even layer by swirling the mold or brushing it with the back of a spoon.
Step 4
4. Place the mold in the refrigerator to set for about 10 minutes.
Step 5
5. While the chocolate shells set, prepare the cream filling. In a medium bowl, beat the unsalted butter with the powdered sugar until smooth and fluffy.
Step 6
6. Mix in the sweetened condensed milk, vanilla extract, and light corn syrup (if using) until a smooth, creamy filling forms.
Step 7
7. For an additional Easter touch, take a small portion of the cream filling (about 1/4 of the total) and dye it yellow using the food coloring. This will serve as the 'egg yolk.'
Step 8
8. Remove the chocolate molds from the refrigerator. Fill each cavity halfway with the white cream filling. Add a small dollop of the yellow filling in the center to create the yolk, then cover with more white filling, leaving a small gap for the chocolate seal.
Step 9
9. Re-melt the remaining chocolate if needed and pour or spoon it over the filling to seal the eggs. Smooth the top with a spatula or knife.
Step 10
10. Refrigerate the molds again for 15-20 minutes until fully set.
Step 11
11. Carefully remove the eggs from the mold. If shaping by hand, chill the filling first, then shape into egg forms, dip in melted chocolate, and set on parchment paper.
Step 12
12. Store the finished Chocolate Cream Filled Easter Eggs in an airtight container in the refrigerator for up to a week. Enjoy!
Nutrition Facts
| Serving size | (715.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3067.9 |
| Total Fat 136.3g | 0% |
| Saturated Fat 83.5g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 163.1mg | 0% |
| Sodium 208.1mg | 0% |
| Total Carbohydrate 488.8g | 0% |
| Dietary Fiber 20g | 0% |
| Total Sugars 444.2g | |
| Protein 32.6g | 0% |
| Vitamin D 12.3IU | 0% |
| Calcium 450.6mg | 0% |
| Iron 7.6mg | 0% |
| Potassium 588.8mg | 0% |
Source of Calories