Stuffed chocolate Easter eggs

We’re changing things this year. Before you even read on, I suggest you forward this recipe to godfathers and godmothers, grandmas and grandpas, aunts and uncles, and ask for homemade Easter eggs this year! Yes, you read correctly. Stuffed chocolate Easter eggs, made in your own kitchen. The recipe, or rather the recipes are very easy, with few ingredients, and don’t worry, the mould isn’t necessary! I’ll give you two different versions for the filling for that reason. I don’t know what to write about the taste… they’re simply divine, dreamy, delicious! Of course, they have no refined sugar, not even a little, but they’re so sweet that they will satisfy even the most sceptical person’s palate—and of course, your kids will love them.

The custom of the chocolate eggs, then and now

Chocolate eggs started appearing in the early 19th century, in central Europe. Both France and Germany claim to be the originating country. Initially, pastry chefs couldn’t easily give them their famous shape, so the first chocolate eggs were quite different from the ones we know today. But still, the chocolate eggs, along with the Easter chocolate bunny, were beloved by kids and adults alike! And that’s how we’ve arrived at today when no one can imagine Easter without chocolate eggs. I remember being younger when my godmother would bring me my egg, and I would decorate it and wait until Easter Sunday to open it. And thankfully, I ate it over a few days, and not all at once. Now, though, I realize that Easter eggs are given to kids by their godparents, their aunts and uncles, and their grandparents, and I ended up going to my godson and seeing 10 huge Easter eggs arranged in a line. Too many for a little kid, don’t you think? So, I hope that things change this year and that kids receive fewer eggs on Easter and that those that they do receive be as healthy as possible.

What we are going to need

For 12 small or 4 large Easter eggs, with a mould

For the filling

• Nut butter. For this version, I used our favourite smooth peanut butter. However, you can use hazelnut butter which will create an amazing combination, or almond butter with cocoa, or tahini, or anything you like and have in your pantry. In any case, the nut butter you choose should be smooth. 
• Coconut oil. I always prefer extra virgin cold-pressed coconut oil. In the filling for our chocolate eggs, coconut oil is necessary for the texture. If you’re wondering with what to replace it, you can use pure butter. 
• Maple syrup. I used maple syrup for its gentle and smooth flavour, as well as its runny consistency. It can be replaced with honey.

For the shell

• Sugar-free chocolate. You’ll find it in stores with organic ingredients. So far, I’ve discovered 3 brands carrying sugar-free chocolate. The ingredients are few and pure, and they usually contain coconut sugar. If you do eat sugar and you don’t have any problems with it, you can of course use the normal couverture chocolates you can find in grocery stores, as well as milk chocolate.

For 10 small Easter eggs, without a mould

For the filling

• Nut butter. In this version, I decided that I’d like a more chocolatey result, so I used almond butter with cocoa. Alternatively, you can use any nut butter you like. Next time I’ll make stuffed Easter eggs, I want to try using my homemade hazelnut praline. 
• Coconut flour. Necessary, to bind the mixture and give it its shape. This flour is irreplaceable and can be eaten raw, too. I considered almond flour, which you can also eat raw, but the quantities would be different, and I haven’t tried it yet. 
• Honey. Only for kids over the age of one. It can be replaced by maple syrup or carob syrup. 
• Popped quinoa. Our favourite popped quinoa was an interesting twist for our filling, and it was truly unique. Of course, you can skip it, as this ingredient is optional. And of course, you can also add it in the first version of the filling.

For the shell 

• Sugar-free chocolate.
• Coconut oil. It helps in the texture of the Easter egg’s shell. As you saw, I didn’t mention it in the version with the mould, because it didn’t sit well on the silicone moulds I was using. Of course, you can use just the chocolate, but the coconut oil makes the result lighter and more delicate, and I prefer it.

How to make the chocolate Easter egg without a mould

It’s easier than you think. The filling will be the guide to our Easter egg. When it’s ready, use an ice cream scoop to take one part of the mixture and then use your hands to give it its shape. The scoop will help to ensure that the eggs are as similar as possible. The mixture shouldn’t stick to your fingers at all and it’s very easy to work with. Rest the eggs on a parchment-lined tray and perfect their shape. After you’ve made them, freeze them in the freezer for a bit, while you’re melting the couverture. Let the chocolate cool for a while, then dip the egg in with a fork. When the surplus chocolate will have fallen off, rest it on the parchment paper and back in the freezer. If you want, you can add a second layer of couverture.

How to make the chocolate egg with a mould

If you have silicone trays or moulds in the shape of eggs, I suggest trying to make this chocolate egg. If your moulds aren’t made of silicone, simply brush them with some coconut oil. I made small eggs that way, using an Easter egg tray. In that case, after melting the coconut oil, add it to the rest of the ingredients, mix, and pour over the moulds, then freeze. Afterwards, follow the instructions as you would for the eggs without moulds. If you have silicone moulds or trays, you’ll need to melt the chocolate first and then add a good amount to the moulds. After it’s frozen, you can carry on adding the filling. Freeze again and melt more chocolate, to cover and seal off the chocolate egg. 

Tips

• Make the chocolate Easter eggs any size you want. They can be made in any size from very small to very large, by adjusting the quantities of the ingredients. 
• The chocolate eggs you see in the pictures have been made using two different kinds of couverture: black and milk. 
• Offer your handmade Easter eggs in a beautifully decorated jar, an Easter basket, or any other way your imagination conjures up. 
• It’s very important you let the filling freeze before putting it inside the chocolate and before serving it. I didn’t let it freeze enough in the pictures, and it became like caramel quickly. 
• It’s also very important to let the couverture grow a little colder so that it isn’t burning hot. If you don’t do that, and if the filling isn’t frozen enough, then it will start melting from the moment you dip it in the chocolate. 
• You can also use the chocolate energy pops recipe as a filling, forming them in an egg shape. Their taste is also incredible! 

Storage

You can store your stuffed chocolate eggs in the fridge, but also in the freezer for quite some time. To ensure that the coconut oil filling remains buttery, keep them in the freezer and remove a few minutes before serving.

Are you looking for more Easter ideas?

• Πασχαλινά muffins καρότου
• Αφράτα πασχαλινά pancakes με άρωμα τσουρέκι

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