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Making chocolate surprise eggs for children
Making chocolate surprise eggs for children
Posted in: Spring & Easter, Sweet recipes, Chocolate and pralines, Chocolate specialities
2025-04-05
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Do you want to surprise your children with a homemade surprise egg for Easter? These surprise eggs are quick and easy...

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Chocolate bonbons - recipe to copy
Posted in: Seasonal recipe ideas, Spring & Easter, Sweet recipes, Chocolate and pralines, Pralines, Chocolate specialities
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In this recipe, we show you how to make your own chocolate bonbons at home. The little eggs are filled with a...

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Posted in: Things to know, Chocolate, Sweet recipes, Chocolate and pralines, Pralines, Chocolate specialities
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Posted in: Things to know, Chocolate, Seasonal recipe ideas, Spring & Easter, Sweet recipes, Chocolate and pralines, Chocolate specialities
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Chocolate egg - ideal Easter idea

4 Liked
 

Chocolate breakfast egg

Don't these overflowing chocolate breakfast eggs look incredibly ingenious? Yes? We think so too! What's more, it's something completely new! We're sure none of your loved ones have ever had a chocolate breakfast egg like this before. Making these eggs is really easy and they are ready in no time at all! So what are you waiting for? Get into the kitchen, fire up your tempering machine and start producing! Your loved ones will be thrilled!

Click here for the short video

In our short reel you can see how the ice cream is made
Click Here

What you need

Tempered couverture

Milk, dark and white

Cocoa butter colour

Polycarbonate mould

Goose eggs | hemispheres 3 ø

Round chocolate bar mould

Here is the shopping list

All the products we use directly in the shopping basket!
Click Here

Making the chocolate ice cream

We have used the goose egg chocolate mould for our chocolate egg. Of course, you can also use other moulds, but we would recommend that you only use larger moulds, as the smaller moulds than the goose egg won't have such a great effect.

Clean the mould thoroughly with kitchen paper and then fill one mould with tempered dark couverture up to approx. 1 cm below the edge, then place a second mould on top and secure it with the chocolate clips. Make sure they are really tight.

Then start to swirl the mould evenly (for approx. 1 minute) to fill the mould completely with chocolate. As soon as everything is perfectly covered with the couverture, you should continue to swirl the mould for approx. 1 minute so that the chocolate layer is as even as possible. Then place the mould in the fridge for 5 minutes. Then take it out, remove the clips and put it back in the fridge for another 20 to 30 minutes.

In the meantime, prepare the egg yolks.

Production of egg yolk

Prepare the hemisphere mould by polishing it thoroughly with kitchen paper and then brushing it with cocoa butter paint (tangerine orange). Then clean the mould with a metal horn and leave the cocoa butter to set at room temperature for approx. 10 minutes.

As soon as the cocoa butter colour has set, you can pour the white tempered couverture into a piping bag and fill the hemisphere mould once completely with the chocolate. Leave it like this for approx. 1 minute and then pour the couverture back into your tempering device. Gently rotate the mould in your hand and tap the mould with a chocolate mallet to ensure that the chocolate layer is as even as possible.

Then clean the mould with a metal horn (run it over the surface once) and place the chocolate shells in the fridge for approx. 15 minutes.

Production of soil and composition

Polish the round cake tin with kitchen paper and then pour tempered milk couverture over it. Tap the mould lightly on the work surface so that any air bubbles can escape and rise to the top. Then leave the couverture to set at room temperature.

In the meantime, take both the eggs and the egg yolks out of the fridge. Remove the top from the eggs and carefully take them out of the mould. They should really come out easily. As soon as you see that the moulded base is about to set, you can place the chocolate egg in the centre of the chocolate. Then place the mould in the fridge for approx. 5 minutes.

Put the tempered white couverture in a piping bag and cut a small hole in it. Take the egg out of the fridge. As soon as you notice that the white couverture is starting to firm up a little, you can lightly pour it over the egg to create this overflowing egg white effect. Do not add too much chocolate at once, otherwise it will run down too much.

Finally, remove the egg yolk from the mould and place it on top of the white couverture. Place in the fridge again for approx. 5 minutes and then you can wrap up this fantastic chocolate figure.

Inspirations

We have now moulded the egg with dark couverture and the base with milk couverture. Of course, you are completely free to choose how you mould which part. You can also paint, sprinkle or airbrush the egg with different cocoa butter colours and then pour in white couverture (this has the greatest effect). You can also enhance the base with a wide variety of ingredients. Simply mix the ingredients of your choice (z.B.: freeze-dried raspberries, cocoa nibs, Hüppen flakes, etc.) with the couverture of your choice and then pour it into the mould. There are no limits to your creativity.

Share your results with us on Instagram! :)

Storage & shelf life

If you mould the figure entirely from couverture, it will keep for at least 6 months. If you add additional ingredients such as nuts or fruit, the shelf life can be reduced to approx. 3 to 4 months. It is best to store them at 18 ºC room temperature.

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

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