Fill chocolate eggs with scrumptious white chocolate raspberry ganache to serve this Easter.
These homemade Chocolate Raspberry Eggs will rival any Easter candies you can buy from an artisan chocolate shop. Each egg has a wonderful combination of semi-sweet chocolate and slightly tart yet delicately sweet raspberry filling.
You’ll definitely want to make a big batch of these eggs to put in your Easter baskets.
I’ve always ranked my dark chocolate peanut butter eggs as my favorite, but these raspberry eggs just may have eclipsed that ranking!
One of my students from The Sugar Academy asked me to create raspberry-filled chocolate eggs that were not your typical overly sweet raspberry cream eggs. I was happy to oblige.
This past Valentine’s Day, I shared a recipe to make Chocolate Raspberry Truffles using dark chocolate ganache (a blend of raspberry puree and semi-sweet chocolate). I knew that filling would taste amazing inside a chocolate egg, but I really wanted the raspberry filling to be pink.
I also wanted to be able to see flecks of deep pink raspberries in the filling.
So, I chose to make white chocolate ganache using raspberry puree made from real raspberries. Then to intensify the raspberry flavor I added crushed freeze-dried raspberries.
The raspberry ganache is seriously amazing!
My husband loved these raspberry eggs so much that he didn’t want me to share any of them with anyone else. I have to admit it was tempting to keep them all to ourselves, but this recipe makes 30 eggs, which is more than enough to fill several Easter baskets, so I’ll be giving some of them away.
To make these raspberry eggs you will start by making chocolate eggshells.
To make the chocolate eggshells you can use pure chocolate or compound chocolate (also known as Candy Melts, confectionery coating, melting wafers, and almond bark.)
I personally prefer using semi-sweet chocolate to make these eggs but you can use milk chocolate or white chocolate if you prefer.
Let’s talk about the two different types of chocolate and how you melt and use them.
- Pure chocolate contains cocoa butter, has a melt-in-your-mouth texture, and a rich chocolate flavor but it MUST be tempered (heated and cooled to specific temperatures) in order to produce chocolate eggshells that harden properly and have a shiny exterior.
- You cannot simply melt pure chocolate and use it to make the shells of these chocolate eggs.
Recommended pure chocolates:
- Dark chocolate (semi-sweet or bittersweet) contains chocolate liquor (a mixture of cocoa solids and cocoa butter) and sugar.
- I recommend using chocolate that is between 50-60% cocoa if you prefer a mellow chocolate flavor.
- If you use chocolate with a higher cocoa content, between 60-72%, your chocolate ganache will have a more robust and bitter flavor.
- Milk Chocolate contains chocolate liquor, sugar, and milk.
- White Chocolate contains cocoa butter, sugar, and milk.
- Dark chocolate (semi-sweet or bittersweet) contains chocolate liquor (a mixture of cocoa solids and cocoa butter) and sugar.
- Compound chocolate, also known as, confectionery coating, candy melts, melting wafers, or almond bark contains vegetable oil, typically palm kernel oil, instead of cocoa butter so it does not need to be tempered.
- It melts easily and hardens nicely.
- You can buy compound chocolate in wafers or blocks. Be sure to chop the blocks of compound chocolate.
TIP: You may choose to make your chocolate eggshells using compound chocolate because it’s easier but I highly recommend you use pure white chocolate to make your chocolate ganache. It will make a much richer tasting, creamier white chocolate raspberry ganache center for your truffles.
Make Chocolate Eggshells
You will need Easter egg candy molds to make these chocolate eggs.
You can use polycarbonate, plastic, or silicone molds. I prefer molds with egg cavities that are between 2 1/2 and 3 inches in length. This size mold will make eggs that are about the same serving size as a candy bar.
- polycarbonate egg molds (my favorite!)
- I prefer using these durable FDA approved heavy-duty plastic molds to make chocolate eggs. The molds are a bit pricey, but they will last for many years. My egg molds are almost 30 years old, have been used to make tens of thousands of chocolate eggs, and they still look brand new.
- hobby-grade plastic egg molds
- For many years, I used plastic hobby-grade plastic candy molds to make my chocolate eggs but found I could make the eggs so much faster using the polycarbonate molds. If you don’t plan to make a lot of eggs or you don’t want to invest in the nicer molds, these will work fine.
- silicone egg molds
- Another low-cost alternative.
Other supplies you’ll need to make your eggs:
- microwave-safe bowls or a double boiler
- silicone spatula
- offset metal spatula
- metal bench scraper (or use a putty knife that’s only used for chocolate work)
- optional, food-use only paintbrush if you plan to use plastic or silicone candy molds
- food handling gloves are imperative when working with chocolate that you wear gloves so that you don’t get fingerprints on your chocolates
- squeeze bottle or disposable pastry bags
- parchment paper or wax paper set on cookie sheets or cutting boards
- an instant-read thermometer is a must if you plan to temper pure chocolate
You can find the supplies needed to make these hot cocoa bombs from Amazon. I earn a small commission at no extra cost to you when you use any of the affiliate links in this post.
Start by melting your chocolate.
How to melt chocolate.
- Pour your finely chopped chocolate or candy melts into a microwave-safe bowl and heat on high power for 30 seconds then remove and stir.
- Repeat this process until most of the chocolate is melted.
- Then heat at high power for 15-second increments, stirring after each, until completely melted.
- Alternatively, you can melt your chocolate in a double boiler set over low heat.
- Fill a pot with 1-inch of water and set a tight-fitting bowl over the opening of the pan.
- Fill the bowl with chocolate and heat on low stirring often until melted.
You can read a more in-depth conversation about tempering chocolate on my chocolate-making tips page but I’ll share a brief explanation below.
Seeding Method of Tempering Chocolate
- Melt 3/4’s of your chocolate and reserve the remaining 1/4 for seeding.
- Heat dark chocolate to 115°-120° Fahrenheit, milk chocolate to 110°-115° F, or white chocolate to 105-110° F.
- Begin to cool the chocolate by stirring in about half of the reserved chocolate.
- Continue to stir, scraping down the sides of the bowl until all of those chocolate pieces have melted.
- Check the temperature of the chocolate.
- Continue to sprinkle in small amounts of the chocolate callets or finely chopped chocolate.
- Stir the chocolate to allow the bowl of chocolate to cool.
- Be sure to always scrape the sides of the bowl. You do not want the chocolate to harden around the edge of the bowl.
- Your goal is to get the chocolate to 88-91 °F for dark chocolate; 86-88°F for milk and 82-84°F for white.
- Once the chocolate reaches that temperate, remove any unmelted chocolate pieces.
- If there aren’t many pieces you can also just dissolve them using an immersion blender. If there are too many, however, you don’t want to do that as you will run the risk of cooling the chocolate too much.
- You need the chocolate to melt and stay within the tempering range of:
- 88-91 degrees Fahrenheit for dark chocolate
- 86-88 degree Fahrenheit for milk chocolate
- 82-84 degrees Fahrenheit for white chocolate
- Test the temper of the chocolate by dipping a metal spatula, spoon, or knife into the chocolate.
- Shake it, to remove the excess chocolate then set it aside at room temperature.
- In 3-5 minutes, the chocolate should harden and look shiny.
- While you are waiting, be sure to stir your bowl of chocolate, to make sure it doesn’t cool too much around the edge.
- If your test chocolate has hardened and looks shiny be sure to check the temperature of your bowl of chocolate before proceeding to make your chocolate eggs as the chocolate will have cooled slightly and will need to be warmed slightly!
- Heat it in the microwave for about 5 seconds then remove and stir and check the temperature. Do not let it go above temper temperature (91° dark, 88° milk, or 84° white). If it does, you have to start this whole process over again.
- You are now ready to fill your molds with chocolate.
Note about making chocolate eggs with tempered chocolate.
- You will first make the chocolate eggshells, then make the filling and fill the eggshells, then cover the filling with more chocolate.
- Your chocolate will not stay in temper during this entire process, so you will need to temper it again before topping your chocolate coconut eggs.
- You can remelt the chocolate that has hardened in your bowl, but you will need extra chocolate in order to seed that melted chocolate. If you only have enough chocolate to make these eggs, you should only temper about 80% of the chocolate to make your chocolate shells.
Spotty and Soft Chocolate
If chocolate is not tempered properly it will be too soft to remove from a candy mold and will bloom (become streaky and spotty).
- Cocoa butter contains crystals that are stabilized at certain temperatures and if you temper your chocolate properly it will be shiny.
- If the chocolate is not tempered, the cocoa butter crystals will not be stable and the crystals will bloom (come to the surface of the chocolate) forming spots or streaks on the surface of your chocolate. Bloom may take several days to appear.
- When tempered chocolate is poured into a mold it shrinks slightly as it cools and hardens so it’s easy to remove from the molds.
- If you do not properly temper your chocolate it will NOT harden properly and it will not retract from the mold, meaning it will stick to the mold and you won’t be able to remove it. If this happens, you will need to wash the chocolate out of the mold using hot water, dry the mold, then try again.
Tips for ensuring shiny chocolates.
- Make sure your molds are clean and dry before using them.
- I recommend brushing the inside of each egg cavity with a soft cotton ball. This will ensure the cavities are completely clean and will help to ensure nice and shiny chocolate eggs come out of the molds.
You can watch this Chocolate Truffle Eggs video to see how to make the chocolate eggshells and fill them with chocolate ganache. You’ll use the same basic technique to make these raspberry ganache-filled candies. Just follow the recipe to make raspberry ganache using raspberry puree instead of heavy whipping cream.
Making chocolate eggs using a polycarbonate mold.
- Fill the egg cavities in your mold completely with chocolate.
- Turn the mold upside down over your bowl of chocolate and allow the excess chocolate to drip out.
- Tap the side of the mold a few times to encourage all of the excess chocolate to drip out of the mold.
- Use an offset spatula to scrape off the excess chocolate.
- Set the egg mold upright and use a metal bench scraper or food-use-only putty knife to scrape over the mold to ensure all of the excess chocolate has been removed.
- You really want to make sure the top surface of the mold is as clean as possible because you’ll be adding another layer of chocolate over the filled chocolate eggs and will need to scrape it directly at the surface. So, bumps of hardened chocolate will make that difficult.
- Chill pure chocolate eggshells in the refrigerator for about 10-15 minutes until hardened. If your room is cool, you can also allow the chocolate to harden at room temperature.
- If using compound chocolate (candy melts, almond bar, etc.), chill the eggs in the freezer for about 5 minutes just until hardened. If let in the freezer too long, the eggshells may crack.
Make your chocolate eggs using a plastic candy mold or a silicone mold.
- Spoon some chocolate into the egg cavity then use the spoon or a food-use-only paintbrush to brush the chocolate up around the edges of the mold.
- Completely cover the inside of the mold.
- Be sure you cannot see through any of the chocolate and that the top edge of the chocolate is not too thin.
- Scrape any chocolate that has gotten onto the top of the candy mold. You want the top edge of each chocolate eggshell to be smooth.
- Chill pure chocolate eggshells in the refrigerator and chill compound chocolate (candy melts) eggshells in the freezer until hardened.
If your plastic egg mold is completely flat (no ridge around the edge), you can use the pour and dump method listed above for the polycarbonate molds.
Raspberry Ganache Filling for Truffle Eggs
- Combine 12 ounces of frozen raspberries, 2 tablespoons of sugar, and 1 teaspoon freshly squeezed lemon juice in the bowl of a food processor.
- Pulse until the raspberries are completely broken down.
- Pour the raspberries through a fine-mesh strainer to remove all of the seeds.
- Measure out 3/4 cup of the raspberry puree.
- Heat that puree either on the stove set over medium heat or in the microwave just until the puree begins to bubble.
- While the puree is heating, wipe out the bowl of your food processor.
- Pour the white chocolate into the food processor and pulse to fine crumbs.
- Immediately pour the hot raspberry puree over the chocolate.
- Pulse for 3 seconds.
- Scrape down the sides and bottom of the bowl.
- Then pulse again until the ganache is smooth.
No food processor?
- You can use a blender or immersion blender instead.
- Or you can heat the raspberries and sugar on the stove until they soften then press them through a fine-mesh sieve.
- Discard the seeds then stir the lemon juice into the puree.
- Heat the puree until it begins to bubble.
- Finely chop your chocolate and pour it into a shallow bowl.
- Pour the hot puree over the white chocolate.
- Let the bowl rest for 3 minutes.
- Then begin stirring in a small circle in the center of the bowl.
- As the white chocolate and raspberry puree come together, make the circle bigger until all the chocolate and puree are combined.
Enhance the raspberry flavor.
You can use the ganache as it is but to really enhance the raspberry flavor I recommend adding some freeze-dried raspberries.
- Crush 1 ounce (1 cup) of freeze-dried raspberries to fine crumbs.
- Push the crumbs through a fine-mesh strainer to remove all of the seeds.
- Pour the seedless crumbs into the ganache and pulse to combine.
- Discard the seeds.
I prefer the smooth texture without the seeds, but if you don’t mind the seeds, you can leave them in the ganache.
Pipe raspberry ganache into chocolate shells.
- Spoon the ganache into a disposable pastry bag or squeeze bottle.
- Pipe the ganache into your chocolate eggshells.
- Set the eggs aside for at least an hour until the ganache firms up.
- Pour a thin layer of chocolate over the ganache-filled eggs then scrape off the excess.
- Chill until hardened.
- Set a cutting board, baking pan, or piece of parchment paper over the chocolate eggs. Flip the mold and board (pan or paper) upside down together. Then, lift the mold up, allowing the chocolate eggs to remain on the board.
- You want the surface of the chocolate ganache to be firm when you cover it with a layer of chocolate. Ganache firms as it cools.
- If the ganache is too wet, the layer of chocolate will sink down into the ganache and when you try to scrape off the excess, you’ll scape off the ganache with it.
- If you allow the chocolate ganache to cool slowly, it will create a creamy filling.
- You can speed up the process by chilling it in the refrigerator but the filling can crystalize if it’s cooled too quickly.
- Once you remove the eggs from the refrigerator, you will need to allow the candy mold to come to room temperature before topping the truffle eggs with the final layer of chocolate. If the mold is too cold, the chocolate will harden too quickly, making it difficult to scrape off the excess.
More chocolate egg recipes:
- peanut butter eggs
- caramel chocolate eggs
- coconut cream eggs
- marshmallow eggs
- chocolate truffle eggs
- chocolate bark eggs
- hollow Easter egg hot chocolate bombs
- breakable candy-filled chocolate Easter eggs
Be sure to check out more tips below the recipe.
Fill chocolate eggshells with white chocolate raspberry ganache blended with freeze-dried raspberries.
- 24 ounces melted and tempered pure semi-sweet chocolate or melted dark compound chocolate (candy melts, almond bark, melting wafers)
- 12 ounces frozen raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon fresh lemon juice
- 16 ounces white chocolate, finely chopped
- 1 ounce freeze-dried raspberries (about 1 cup)
Fill all of the cavities in a polycarbonate egg mold with chocolate.
Tap the mold on the counter a few times to allow air bubbles to come to the surface and pop.
Invert the mold over your bowl of chocolate and allow the excess chocolate to drip out, leaving a thin layer of chocolate in the mold.
Chill in the refrigerator is using pure chocolate for about 20 minutes or in the freezer if using compound chocolate (candy melts, almond bark, melting wafers) for10-15 minutes until hardened.
Remove and allow the chocolate to come to room temperature.
Puree the raspberries, sugar, and lemon juice in a food processor.
Pour through a fine-mesh strainer to remove all of the seeds. Discard the seeds.
Measure out 3/4 cup of puree and heat on the stove over medium heat until the puree just begins to simmer.
Pour the white chocolate in the bowl of the food processor and pulse until you have fine crumbs.
Pour the hot raspberry puree over the white chocolate.
Pulse for 3 seconds.
Scrape down the side and bottom of the food processor bowl.
Pulse again until well blended.
Crush the freeze-dried raspberries into fine crumbs.
Push through a fine-mesh sieve to remove the seeds. Discard the seeds.
Pour the raspberry crumbs into the ganache.
Pulse until well blended.
Spoon into a disposable pastry bag or squeeze bottle.
Pipe into the chocolate shells leaving about 1/8-inch over top.
Set aside for at least an hour until the ganache firms up.
Pour a thin layer of chocolate over the top of the ganache-filled eggs then scrape off the excess.
Chill until hardened.
- You will use between 1/2 and 3/4-ounce of chocolate per eggshell but you'll need more in order to fill and empty the egg molds.
- Store at room temperature for up to 10 days.
How to store your raspberry Easter eggs?
- Store at room temperature for up to 10 days.
- To increase the shelf life to about 3 weeks, you can add a tablespoon of Chambord (raspberry liquor) to your white chocolate raspberry ganache.
- If you don’t wrap your chocolate eggs in foil (see details below), I recommend storing them in an airtight container, to keep them from getting dusty and to keep them fresh.
- I do NOT recommend refrigerating these chocolate eggs as chocolate will pick up smells and condensation from the refrigerator.
- If you live in a hot climate and you have to refrigerate your chocolate eggs, be sure to seal them in an airtight container along with a piece of paper towel (it will wick up any moisture). When you are ready to serve the eggs, set the container on your counter for about an hour before opening it. This will help to eliminate any condensation.
- You can freeze your chocolate eggs if you need to keep them for a longer period of time, up to 6 months.
- Wrap the coconut eggs in foil, and place them in a cardboard box then place the box inside a zip-top bag and freeze for up to 6 months. Or place the foil-wrapped eggs in between layers of paper towels in a zip-top bag and freeze. The cardboard box or paper towels will help to wick up any moisture. Remove the bag from the freezer and set it on your counter, unopened, for several hours, until the chocolate thaws before opening.
Wrap your Easter eggs in foil.
I always wrap my chocolate Easter eggs in colorful foil. That way I can tell the flavors apart (I wrap each flavor in a different color foil) and I can nestle them down in my Easter baskets.
- Purchase 6-inch square pieces of colored foil candy wrappers then cut them down to 5-inch square wrappers. Unfortunately, the foils do not come in 5-inch squares. They come in 3-inch, 4-inch, and 6-inch. You can even buy Easter bunny and egg printed foil.
- Lay an egg with the curved side down on the foil.
- Fold in two corners, then fold in the other two corners.
- Smooth out the wrinkles.
If you watch the video, you will see how I wrap a chocolate egg in foil.
Labeling your eggs.
- If you want to wrap your eggs in lots of different colored foils, or you make a lot of different flavored chocolate Easter eggs, you can label the bottoms of the eggs to tell them apart.
- I use small return address labels from Avery to label my foil-wrapped chocolate Easter eggs. I use the templates on their website to add my text (and my logo) then print out the labels on my home printer.
Chocolate Truffle Making Class
- If you’d like to learn more about making beautiful homemade chocolate truffles and artisan candies be sure to check out my chocolate-making courses at The Sugar Academy.
- Save 20% off any class using coupon code HUNGRYBLOG20.
Have fun decorating your chocolate eggs!
You can take your chocolate eggs to the next level by decorating them for any holiday including Easter, Christmas, Valentine’s Day, and even Thanksgiving.
- Milk Chocolate Easter Egg Bunnies – filled with my favorite peanut butter fudge
- Milk Chocolate Egg Turkeys – filled with pumpkin ganache
- White Chocolate Egg Mice – filled with cashew milk ganache
- White Chocolate Egg Snowmen – filled with chocolate hazelnut coffee ganache
- Dark Chocolate Egg Penguin – filled with Amaretto Raisin Ganache
- Milk Chocolate Egg Bears – filled with peanut butter buckeye filling (made with butter, powdered sugar, and peanut butter)
Learn more about making delicious chocolate truffles rolled in tasty toppings.
Enjoy a bowl of decadently creamy Chocolate Raspberry Mousse.
It’s easy to make at home but looks and tastes like a restaurant-quality dessert.
Did you make this recipe or have a question about it? Let me know by leaving a comment below. Be sure to rate the recipe too. If you love the recipe, please give it a 5-star rating.
I love making fun food for parties and special occasions and sharing my creative ideas with you.
If you make this recipe and share it online be sure to link back to this post.
Thanks and have a sweet day! –