About this recipe:Here is a recipe to make your own chocolate filled Easter eggs. Children will be happy to help, though you may want to make them yourself and surprise them with the eggs! Be aware that you will need to start making the eggs the night before because these need to harden overnight.
1.5L crème fraîche
165g white chocolate, chopped
165g high quality dark chocolate, chopped
165g milk chocolate, chopped
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
First, wash the eggs. Drill a small hole about 1mm in diameter with a needle on the conical part of the egg and a second slightly bigger hole (about 2.5mm in diameter) in the widest part of the egg. Blow through the smaller hole to drain the contents of the egg. Gently rinse the insides of the emptied eggshells and dry on a rack for a few minutes.
Whilst the shells dry, heat 500ml of creme fraiche in a saucepan over very low heat. Once hot, remove from the heat and stir in white chocolate. Stir constantly until smooth. Set aside.
Repeat with the dark chocolate and the milk chocolate. Then with a pastry bag with a fine tip, fill three egg shells with the mixture of milk chocolate, 3 others with white chocolate and finally the last 3 with chocolate praline. Refrigerate for at least 8 hours to harden the chocolate. Serve to the kids as is. The surprise is guaranteed!