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?
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