How To Make: Chocolate Easter Eggs

Recipe: Chocolate Easter Egg Recipe »

Learn how to make your own white chocolate Rocky Road Easter egg filled with mini eggs, marshmallows, Turkish delight, coconut and cranberries. This fun DIY Easter treat is easier than you think and perfect for gifting or customising with your favourite fillings!

About Making A Chocolate Easter Egg

Today I'm going to show you how to make your own Easter egg as well as ideas to customise it your way! This white chocolate Rocky Road Easter egg is filled with mini Easter eggs, Easter marshmallows, Turkish delight, coconut and cranberries. It's much easier than you would think too to make your own Easter egg and I'll give you all the tips and tricks to making a gorgeous rocky road Easter egg!

I always found empty Easter eggs a bit of a disappointment. I mean why wouldn't they have something delicious inside? That's when I started making my own Easter eggs customising them to the recipient's taste.

Some Easter Egg Filling ideas:

m&m's or smarties

Easter marshmallows (shaped like ducks, eggs and bunnies)

Tiny toys (like Kinder surprise)

Mini Easter eggs

Dried fruit and nuts

Chocolate Coated Pretzels

Chocolate covered honeycomb

Video How To Make A Chocolate Easter Egg

Video: How to Make a Giant Chocolate Egg

Ingredients For Chocolate Easter Eggs

Chocolate - Use white chocolate bits or you can use couverture chocolate (which needs to be tempered, shown below).

Turkish Delight - Cut the squares in half. An easy supermarket lolly sub is raspberry lollies or jubes.

Mini Easter eggs - The speckled smallest eggs are best here as rocky road is best with small chunky pieces so that you get a bit of everything in one bite.

Macadamias - Roasted and salted macadamias. Other nuts can also be used, chop larger nuts like Brazils.

Marshmallows - I found these cute little Easter shaped marshmallows but honestly once they're rolled in the chocolate you can't really see them!

Coconut - Shredded coconut, lightly toasted in a frying pan to add flavour.

Dried cranberries - Dried cherries can also be used or other tart fruit. Freeze dried raspberries are also a tangy option especially if you don't like things too sweet.

Tips For Making Chocolate Easter Eggs

1 - White chocolate is actually the most challenging chocolate to make an Easter egg out of as it is the softest chocolate and has the lowest melting point 37°C-43°C/99°F-110°F as it contains no cocoa solids (I just had a vision of a white chocolate rocky road egg!). If this is your first time making chocolate eggs, try making one in dark chocolate as that has the highest melting point.

2 - Always melt white chocolate on 50% heat in the microwave in 30 second bursts. Dark chocolate can be heated at 70% but because white chocolate has a lower melting point, melting it at higher temps can burn it (no recovery for burnt chocolate sadly!). You can also melt chocolate in a double boiler - just make sure that bottom of the bowl does not touch the water and avoid any water splashes.

3 - You can use either polycarbonate moulds, plastic molds or silicon moulds. I used a silicon mould as it was inexpensive and easier to remove the shell out of. But if you plan on making Easter eggs often, invest in a polycarbonate mold. And tip: avoid excessive washing the polycarbonate molds as they are prone to tiny scratches which will dull the chocolate, instead use a soft cloth to remove debris and polish with a cotton ball before using for maximum shine.

4 - When you fill the chocolate Easter egg mold with chocolate, try and get as even a coating of chocolate as possible, particularly towards the edges.

5 - When filling the chocolate egg with rocky road, make sure to flatten the rocky road so it doesn't go above the top level of the mold as we will be sticking two halves together.

6 - Use a scraper to remove any traces of chocolate around the edge.

7 - We also pipe a little edge around the outside for the two chocolate halves to stick together.

8 - The way that chocolatiers stick the two halves together in on a barely warm hot plate. I turned on a hot plate on the very lowest setting and then placed the egg on it and it started melting the chocolate immediately. Do this with both sides and then stick together and allow to set.

9 - Traditionally a chocolatier would let the chocolate set at room temperature but the room is cooler and temperature controlled. A regular fridge is too cold for chocolate and can cause blooming of the chocolate (which occurs due to condensation when chocolate changes temperature quickly)). However my friend Jen from Meltdown Chocolate explained that in the absence of air con and if it is warm or humid, you can do a final set in the fridge. Once the chocolate is let it sit at room temperature until matte looking or semi set and then pop it in the fridge for 10-15 minutes (no more than 20 minutes).

10 - If you have hot hands (I do!) then use cotton gloves to prevent the warmth of your hands from melting the chocolate.

11 - You can either give someone the whole chocolate egg or you can also present them with one half of the egg because they're filled. In this case, I like to add a few pieces of the rocky road on display not covered in chocolate. I took a speckled chocolate mini egg, an Easter marshmallow and a piece of Turkish delight.

12 - This is the Easter egg mold I used (which also comes with a smaller one). A great mould to stand the Easter egg on is a donut mold, preferably a silicon one. If you only have a metal one, it can be hard to remove the chocolate from the mold. Try adding a little piece of parchment on the base to help with the release.

Other Easter Egg ideas to try next are: Chocolate Filled Eggs, Chocolate Mousse Easter Eggs, Chocolate Lambs or Scotch egg Easter Eggs

Chocolate Easter Egg Recipe

An Original Recipe by Lorraine Elliott

Recipe Overview

Preparation time: 20 minutes plus setting time

Cooking time: 10 minutes

Makes: 1 large Easter egg

Ingredients Needed

For Shell and base

• 360g white chocolate

For Filling

• 200g/7ozs white chocolate
• 140g/4.9oz Turkish Delight, halved
• 100g/3.5oz mini Easter eggs
• 80g/2.8oz roasted macadamias
• 80g/2.8oz marshmallows
• 35g/1.2oz toasted, shredded coconut
• 35g/1.2oz dried cranberries

Step-By-Step Instructions

Step 1a MELTING - Melt the white chocolate in a double boiler or in the microwave on 50% heat in 30 second bursts until melted. As I only had one mold I melted half of the chocolate aka 180g/6oz first and made each half one at a time. Ensure that the coating of chocolate is even by using a spatula to bring it up towards the edges and to smooth it out. You won't need all of the chocolate so reserve around 30g/1oz or so. Allow to set at room temperature (see note 9 above).

Step 1b MELTING COUVERTURE - If you are using couverture chocolate you will need to temper it first. The easiest way is with using the addition method. Melt 130g/4.6ozs of the white chocolate making sure not to exceed 45-50C or 113-122F. Add the remaining 50g/1.7ozs of chocolate to the melted chocolate. The new addition of chocolate will lower the temperature. Once melted take it off the heat and reduce the temperature to 26C/79F. Your chocolate is now tempered. As I only had one mould I melted half of the chocolate aka 180g/6oz first and made each half one at a time. Ensure that the coating of chocolate is even by using a spatula to bring it up towards the edges and to smooth it out. You won't need all of the chocolate so reserve around 30g/1oz or so. Allow to set at room temperature (see note 9 above).

Step 2 EDGE & BASE - With the reserved melted white chocolate, place 2 tablespoons of white chocolate in a small piping bag and pipe a thicker edge around the chocolate mould's rim. Then make the base. Fill a silicon donut mold with the chocolate to form a base and set at room temperature. If using a metal donut mold, spray with non stick oil spray before adding chocolate to help the chocolate release.

Step 3 FILLING - In another bowl, melt the white chocolate in a double boiler or in the microwave on 50% heat in 30 second bursts until melted. Again since I was doing each half separately, I added half of the specified quantity of these ingredients. Add in half of the Turkish delight, mini Easter eggs, macadamias, marshmallows, coconut and cranberries. Scoop into the set chocolate shell and smooth over so that the filling does not go past the level of the edge of the mold. Allow to set at room temperature and finish in the fridge for 10 minutes if needed. When completely set, remove from the mold and repeat steps 1 and 2 for the second half of the egg.

Step 4 FINISH - When both halves are set, heat an electric hot plate on the lowest heat for a few seconds. It shouldn't be hot, rather warm and you should be able to still touch the hotplate with your hands (although hold off testing that with your hands!). Place the egg half open side down and melt the sides and repeat with the other half. Sandwich both halves together and set at room temperature.

Personal Note

Even now I'm learning new things about chocolate making like Jen's tip about not chocolate set in the fridge for more than 10 minutes. On the day that I made this it was so, so hot and humid and our air conditioning didn't seem to be able to keep up at all.

This 2026 summer has felt really warm and it seems to be going on even through March when it should be really cooling off. But I had a secret weapon for getting through the heat. Do you remember how I mentioned bringing over some Portuguese custard tarts to Singapore in a cooler bag with ice bricks and how they were frozen solid when we arrived? I think the key was putting them in the hold aka stowed baggage and packing them really well with ice bricks on each side and having a good zippered freezer bag.

I became rather obsessed with a particular ice cream in Singapore. It was a cendol ice cream from the supermarket. It wasn't anything fancy at all but it was delicious and cooled us off perfectly on many days.

"Hey, do you think we should try and bring some back with us?" I said to Mr NQN excitedly. I mean if we could bring over frozen tarts it stood to reason that we could bring something back and it may as well be ice cream.

We froze our ice packs solid and my sister Blythe picked up two boxes of the ice creams. Mr NQN packed them in his suitcase with ice bricks on each side. When we arrived in Sydney we got into the customs queue to declare them as we had no idea whether coconut ice creams would be ok or not.

"So what have you got?" the customs officer said flipping our forms over and looking at what we had ticked.

"We have ice cream!" I said excitedly, "Coconut ice cream," I added.

"Ice cream?" he said puzzled, "Is it frozen?" he said.

"I hope so!" I said laughing. He let us through with a confused smile.

As soon as we got home I opened up the freezer bag. The ice creams were frozen solid! So next time you'd better believe that we will be bringing some more back next time, maybe even other things too!

So tell me Dear Reader, have you ever made Easter eggs? What would you like inside your Easter egg?

This post contains affiliate links. These help earn me a small commission at no added cost to you.