Hollow Chocolate Easter Egg

Hollow Chocolate Easter Eggs
Elizabeth LaBau
Prep: 60 mins
Cook: 15 mins
Total: 75 mins
Serving: 1 serving

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.


  • Optional: 1/4 cup white candy coating (or colored candy coating for decoration)
  • 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. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

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

  9. 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.