Blog Navigation

Blog categories

View all categories

Search in blog

Latest posts

Aperitif carrots filled with a salmon filling
Aperitif carrots filled with a salmon filling
Posted in: Salty recipes, Aperitif and appetizers, Savoury pastries, Seasonal recipe ideas, Spring & Easter
2025-03-26
4 Liked

Are you still looking for a great Easter roll appetiser idea for your Easter brunch? Then our carrot savoury snacks...

Read more
Hüppen - for that certain something
Hüppen - for that certain something
Posted in: Salty recipes, Things to know, Aperitif and appetizers, Cooking, Starters, Soups, General topics, Sweet recipes, Patisserie, Cakes and pastries, Cookies and biscuits, Sweet pastry, Cake creations, Sweet basic recipes
2025-03-14
1 comment 1 Liked

Whether you want to add an elegant, almost royal touch to your main course or dessert, we'll show you how to create...

Read more
View all latest posts

Popular posts

Temper couverture and chocolate correctly
Temper couverture and chocolate correctly
Posted in: Things to know, Chocolate, Sweet recipes, Chocolate and pralines, Pralines, Chocolate specialities
2018-10-28
55 Liked
How to temper couverture and chocolate correctly so that it can be used for further processing. Here you will learn...
Read more
The most common mistakes when working with chocolate or couverture
The most common mistakes when working with chocolate or couverture
Posted in: Things to know, Chocolate
2023-02-28
6 Liked
The chocolate does not set, gets grey dots or a haze and so on and so forth. Many mistakes can occur when working...
Read more
Mould your own chocolate Easter bunnies
Mould your own chocolate Easter bunnies
Posted in: Things to know, Chocolate, Seasonal recipe ideas, Spring & Easter, Sweet recipes, Chocolate and pralines, Chocolate specialities
2019-03-10
33 Liked
You can easily make your own Easter bunnies at home! You can find out how to do it and what you need here. A sweet...
Read more
View all popular posts

Make your own colourful chocolate Easter eggs

4 Liked
 

Homemade colourful Easter eggs

Easter is just around the corner! That means chocolate bunnies, chocolate bars and, above all, chocolate eggs. But to avoid having the same eggs on the table every year, we have come up with a few cool new Easter eggs. Some of the eggs are also filled for that special moment of surprise. In our latest video, we show you how it all works and how you can make your own Easter eggs!

Most important key data

Quantity: 5 or 10 pieces

Cooling time: approx. 30 minutes

Level of difficulty: Easy

Ingredients

Hazelnut filling

Couverture | white, tempered
various cocoa butter colours

Sprinkle chocolate mould

Place the cocoa butter colours in a water bath with a maximum temperature of 35 ºC.

While the colours are melting, you can polish the moulds thoroughly so that your end product shines beautifully.

Now pour some liquid cocoa butter colour into a container, dip a toothbrush into it and drag your finger over the bristles to create small dots on the chocolate mould. For the next colour, unscrew the lid completely, dip a wooden stick into it and use it to make slightly coarser splashes of colour on your chocolate egg moulds. Continue in this way with the other colours until you are satisfied.

Now take a metal spatula and scrape off most of the excess paint from the mould. Finally, turn the polycarbonate mould upside down and run it over kitchen or household paper to clean it even more thoroughly.

Finally, place the mould in the fridge for approx. 10 minutes.

Moulding chocolate

As soon as the cocoa butter colours have set, you can now brush the moulds with tempered couverture. This is important so that there are no air bubbles in the mould. Once you have brushed both moulds completely, you can now fill one mould halfway with tempered couverture. Scrape off the couverture that has not ended up in the egg mould with a metal scraper to keep the mould as clean as possible. Now place the second mould over the first and secure it with two clips on each of the two long sides. Now turn the clamped mould in a circle along the seam, tapping it repeatedly with a spatula. We recommend that you proceed in the same way, as this seals the seam well and the tapping prevents the formation of air bubbles.

Now you simply have to keep the mould in constant motion for about 5 minutes, turning and rotating it in all directions.

This will give the eggs as even a chocolate wall as possible.

After the 5 minutes, you can put the mould in the fridge for another 5 minutes. After this short time, remove the clamps and leave the eggs to cool for a further 15-20 minutes.

As soon as the cooling time is over, you can take the mould out of the fridge and simply remove the eggs from the moulds.

Now you have your homemade, colourful Easter egg.

Pour your own chocolate mould - 1 mould

With one mould, the principle is relatively similar to two moulds that are clamped together. You have to polish them thoroughly beforehand, decorate them with the liquid cocoa butter colours and then brush them with tempered couverture.

Now it's time to mould. Fill the individual mould completely to the brim with couverture. Then tap the chocolate egg mould briefly with a spatula so that the air bubbles rise to the top.

Now empty the couverture completely back into your container. While emptying, tap against the edge of the mould and make circular movements so that the chocolate flows out evenly.

Use a metal spatula to scrape over the bottom of the rim to remove the excess couverture and clean the mould.

Now place the mould with the opening facing downwards on a baking tray lined with baking paper. This allows a slightly wider edge to form, which is very helpful when sticking the cake together. Place the tin in the fridge for 15-20 minutes.

As soon as the cooling time is over, you can boil water in a pan and place a cake tin on top.

Remove your homemade egg half shells from the mould. Fill two of the four half shells with marshmallows, sprinkles, chocolates, jelly babies or simply a personalised letter. Briefly press the top half of the shell onto the heated cake tin to slightly melt the edges and then place this half on top of the already filled bottom half of the egg.

You now have a beautiful, homemade surprise egg for Easter!

Storage & shelf life

The moulded chocolate eggs can be stored in a cool, dry place away from light for up to 6 months.

Print recipe
Pin the recipe
To Instagram

If you liked this post, please share it with your friends and follow us on Instagram and Facebook. We would also be delighted if you would leave us a Like or even tag us in your posts if you try out our products or recipes!
Thank you very much!

Your miniSchoggi team:

Facebook Instagram

Nutrition declaration per 100 g

Energy value in kJ: 2415 kJ | Energy value in kcal: 579 kcal | Fat: 36 g, of which saturates: 15 g | Carbohydrates: 52 g, of which sugars: 36 g | Protein: 10 g | Salt: 0.18 g

 
Posted in: Seasonal recipe ideas, Spring & Easter, Sweet recipes, Chocolate and pralines, Chocolate specialities

Leave a comment

★
★
★
★
★
Security code

Related posts

Mould your own chocolate Easter bunnies
Mould your own chocolate Easter bunnies
Posted in: Things to know, Chocolate, Seasonal recipe ideas, Spring & Easter, Sweet recipes, Chocolate and pralines, Chocolate specialities
2019-03-10
33 Liked
You can easily make your own Easter bunnies at home! You can find out how to do it and what you need here. A sweet...
Read more
Make your own decorative roulade
Make your own decorative roulade
Posted in: Things to know, Cakes, Sweet recipes, Sweet basic recipes
2019-01-17
12 Liked
Make your own decor roulade - we'll explain exactly how in this blog, with lots of tips and tricks from our...
Read more
Cinnamon stars recipe
Cinnamon stars recipe
Posted in: Seasonal recipe ideas, Sweet recipes, Cakes and pastries, Winter & Christmas, Cookies and biscuits
2018-11-22
24 Liked 1 comment
Make your own cinnamon stars with the help of our professionals, with lots of tips & tricks to bake the best...
Read more
Temper couverture and chocolate correctly
Temper couverture and chocolate correctly
Posted in: Things to know, Chocolate, Sweet recipes, Chocolate and pralines, Pralines, Chocolate specialities
2018-10-28
55 Liked
How to temper couverture and chocolate correctly so that it can be used for further processing. Here you will learn...
Read more
Make your own chocolate pumpkin pralines
Make your own chocolate pumpkin pralines
Posted in: Seasonal recipe ideas, Autumn & Halloween, Chocolate and pralines, Pralines
2018-10-20
35 Liked
Make your own 3D chocolate pumpkin pralines - here you get detailed instructions with lots of tips and tricks...
Read more