Hollow Chocolate Easter Egg

hollow chocolate easter egg hero

The Spruce / Cara Cormack

Prep: 60 mins
Cook: 15 mins
Total: 75 mins
Serving: 1 serving
Nutritional Guidelines (per serving)
607 Calories
34g Fat
67g Carbs
9g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 1
Amount per serving
Calories 607
% Daily Value*
Total Fat 34g 43%
Saturated Fat 21g 105%
Cholesterol 26mg 9%
Sodium 90mg 4%
Total Carbohydrate 67g 24%
Dietary Fiber 4g 14%
Total Sugars 58g
Protein 9g
Vitamin C 0mg 0%
Calcium 214mg 16%
Iron 3mg 15%
Potassium 422mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Fill these beautiful, edible hollow chocolate eggs with candies, toys, love notes, or anything else you can think of! A homemade chocolate egg makes a wonderful, thoughtful Easter gift.

These instructions are for one hollow chocolate egg, approximately 4 inches long. If your egg mold is a different size, you'll need to adjust the amount of chocolate coating as necessary. You'll want to get a mold that has two cavities, one for the top of the egg and one for the bottom. The bottom should be slightly flattened so it can easily balance.

A note about the chocolate: We recommend using either tempered chocolate or chocolate-flavored candy coating for this recipe. If you melt regular chocolate, without tempering it, it will be dull or streaked, won't easily release from the mold, and will be soft at room temperature. Tempering the chocolate is the best solution, but because it's hard to temper small quantities of chocolate, you'll probably need to temper about a pound. You can use the excess chocolate to make other candies, or you can take a shortcut and use chocolate candy coating.

Ingredients

  • 1/4 cup white or colored candy coating, optional

  • 4 ounces chocolate candy coating, or tempered chocolate

  • 1 egg-shaped chocolate mold with a separate top and bottom cavity, about 4" long

Steps to Make It

  1. Gather ingredients and chocolate mold.

    hollow chocolate egg ingredients

    The Spruce / Cara Cormack

  2. Make sure your chocolate mold is clean and completely dry. Wipe the inside thoroughly so that it's clean and streak-free, to give your candy the best possible shine.

    egg mold on surface with paper towel

    The Spruce / Cara Cormack

  3. If you want to decorate your egg with colored designs, melt your white or colored candy coating in the microwave in short intervals, stirring after every 15 to 20 seconds until melted and smooth.

    melted white chocolate in a bowl

    The Spruce / Cara Cormack

  4. Pour the candy coating into a paper cone and snip off the tip. Alternately, you can use a plastic bag with a hole cut in the corner, or paint the coating on using a small paintbrush. Pipe the coating on the inside of the mold in the pattern of your choice. Stripes, swirls, flowers or dots are all great options. Remember that words are trickier because any words you write will appear backward on the outside of the egg. Once you have your design finished, refrigerate the mold briefly to set the design.

    white chocolate decoration inside egg mold

    The Spruce / Cara Cormack

  5. Melt the chocolate candy coating in a microwave-safe bowl, stirring after every 30 seconds to prevent overheating. Let it cool until it's still warm and fluid, but no longer hot to the touch.

    milk chocolate melted in bowl

    The Spruce / Cara Cormack

  6. Spoon several tablespoons of melted coating into each cavity. Swirl it around so that it starts to move around and cover the inside of the cavity, then use a clean, food-safe paintbrush to brush the chocolate in a thick layer up the sides of the cavities. Keep it in a thick layer so the egg will have structural integrity, and so that you don't drag your brush through the designs you've piped on the mold. Add more coating if necessary to the molds until you have enough to coat all the interior surfaces with a nice thick layer.

    milk chocolate in egg mold

    The Spruce / Cara Cormack

  7. While the chocolate is still wet, scrape across the top of the mold with an offset spatula or a chef's knife, to clean off the edges of the mold so that the finished egg will have smooth edges.

    chocolate being unmolded from mold

    The Spruce / Cara Cormack

  8. Let the mold sit at room temperature to set the coating. Once set, refrigerate the mold briefly until the coating is very firm (this will make it easier to remove.) Turn the mold upside-down a centimeter or two above your work surface, and gently flex it to pop the egg halves out of the mold. If you have used​ the coating or tempered chocolate, it should release easily.

    chocolate unmolded from egg mold

    The Spruce / Cara Cormack

  9. Fill the bottom of your egg with the treats of your choice.

    chocolate egg mold filled with candy

    The Spruce / Cara Cormack

  10. To glue the top half to the bottom, smear a bit of melted chocolate onto the lip of the bottom half, and press them together. This will make a slightly messy line around your egg, so if you'd like you can use​ the extra coating to pipe some decorative dots or lines around the middle of the egg.

    chocolate egg closed with melted white chocolate and piping bag

    The Spruce / Cara Cormack

Tip

Store your hollow chocolate Easter egg very carefully! Even if you made a nice thick layer of chocolate, it is still delicate and fragile. Store it in a cool dry place for up to a month.