Homemade Easter Eggs
User Reviews
5
-
Prep Time
1 hr
-
Cook Time
10 mins
-
Total Time
20 mins
-
Servings
12 eggs
-
Calories
153 kcal
-
Course
Dessert
-
Cuisine
Italian-American Fussion
Homemade Easter Eggs
Description
This recipe involves melting good quality milk and white chocolate separately over simmering water without allowing water to contact the chocolate. The chocolate is heated to specific temperatures (milk chocolate to about 112°F/45°C) and then reduced by stirring in reserved chopped chocolate to temper it, stabilizing the cocoa butter crystals.
The tempered chocolate is poured into molds or shaped into eggs and cooled until firm, producing a shiny surface with a firm snap. Proper tempering ensures the chocolate will store well without developing a dull or grainy surface, commonly called bloom.
Using high-quality chocolate without wax or additives that prevent proper melting is important, as some chocolate chips intended for baking do not temper well. Finished eggs can be wrapped tightly and stored in a cool, dry environment free from temperature fluctuations to maximize shelf life.
The method is straightforward but requires careful temperature control and attention to avoid moisture, which ruins the chocolate's texture. This makes these homemade Easter Eggs a delicate but rewarding seasonal treat.
Ingredients
- 7 ounces milk chocolate (good quality)
- 5 1/2 ounces white chocolate (good quality)
Instructions
- You can use either a double boiler or place a bowl over a pot of simmering water (make sure the bowl does not touch the water). Using chopped chocolate (use a good quality chocolate) reserve a quarter of the amount of chocolate in a separate bowl to add later. Use a silicone spatula and a good thermometer, and that is all you need. Bring the water in your saucepan to a simmer. Continuously stir the chocolate until it is melted smoothly.
- Place your theremometer in the chocolate and bring it to –118°F (48°C) for Dark Chocolate.112°F (45°C) for Milk Chocolate.Remove the bowl of chocolate from the saucepan and carefully wipe the steam from bottom of the bowl. Do not let even one drop of water fall into the chocolate because it will cause the chocolate to seize and then your chocolate is completely ruined! So please be careful!
- Then add the reserved chocolate to the melted chocolate this will help bring down the temperature of the chocolate. Stir until smooth. Keep stirring until the temperature of the chocolate reaches –89-90°F (32°C) for Dark Chocolate86-88°F (30°C) for Milk Chocolate
- If you need to, you can place your bowl of chocolate into another bowl of cool water to help speed up this process. If the temperature of your chocolate goes too low, then you can slowly reheat it over the pot of simmering water until it reaches its right temperature –89-90oF (32C) for Dark Chocolate86-88oF (30C) for Milk Chocolate / White Chocolate
- Now the chocolate is ready to use, pour the chocolate into the egg molds, swirl or use a pastry brush to cover the surface. Let dry and harden in a cool spot, then coat the same way with the white chocolate, let sit until completely dry.
- Fill eggs with desired treats, smarties, foil eggs etc. Seal shut with a little melted chocolate. Enjoy.
Notes
- Use good quality chocolate without wax or additives; avoid regular chocolate chips unless specified as melting chips.
- Proper tempering ensures eggs can be stored for a couple of months with a shiny finish.
- Store wrapped in an airtight container in a cool, dry place away from temperature fluctuations; avoid refrigeration to prevent spoilage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12eggs
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Calories | 153kcal | 8% |
| Carbohydrates | 17g | 6% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 2mg | 1% |
| Sodium | 14mg | 1% |
| Potassium | 85mg | 2% |
| Sugar | 16g | 32% |
| Calcium | 30mg | 3% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
