Description
Elegant and delicious homemade chocolate eggs with a customizable center. Perfect for Easter baskets or gourmet gifts.
Ingredients
Scale
- 12 oz high-quality semi-sweet chocolate, chopped
- 1 tablespoon coconut oil
- 1/2 cup hazelnut spread or caramel for filling
- Colorful sprinkles for decoration
- 1/4 teaspoon vanilla extract
Instructions
- Clean and dry silicone egg molds thoroughly.
- Melt chocolate and coconut oil using a double boiler until smooth.
- Stir in vanilla extract.
- Coat the inside of the molds with chocolate, pouring out the excess.
- Refrigerate for 15 minutes to set the shell.
- Fill the center of each shell with hazelnut spread or caramel.
- Seal the top with more melted chocolate and smooth the surface.
- Refrigerate for 1 hour before popping out of the molds.