Make the most decadently delicious chocolate eggs filled with creamy chocolate ganache.
These homemade Chocolate Truffle Eggs will rival any Easter candies you can buy from an artisan chocolate shop.
They will be an amazing addition to an adult’s Easter basket or will make a wonderful hostess gift for Easter dinner.
If you want to make homemade chocolate Easter eggs to give to adults, this is the perfect recipe.
Imagine a creamy ganache-filled chocolate truffle supersized into a 2 1/2-inch chocolate egg.
What chocolate-loving adult wouldn’t love that?
Chocolate Ganache (filling for chocolate truffles)
Chocolate ganache is a silky smooth blend of chocolate and liquid, typically heavy whipping cream.
It has a luxuriously creamy texture and a rich chocolate flavor.
The best part about ganache is that it’s really easy to make! The first step to make these chocolate ganache-filled Easter eggs is choosing the best chocolate.
To make the chocolate eggs you can use pure chocolate or compound chocolate (also known as Candy Melts, confectionery coating, melting wafers, and almond bark).
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.
- You can and should use pure chocolate to make the chocolate ganache filling for these eggs (more about that below).
- Pure chocolate comes in bars, blocks, pistoles, and callets. If you use bars or blocks, you will need to finely chop the chocolate before melting.
- 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 chocolate to make your chocolate ganache. It will make a much richer tasting, creamier chocolate ganache center for your truffles.
Make Chocolate Eggshells
Before you make your chocolate ganache, you need to make the 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.
See how beautifully shiny these chocolate eggs look? They were made using tempered pure chocolate. Tempering is the process of heating and cooling chocolate to specific temperatures so that the chocolate hardens properly.
If chocolate is not tempered properly it will be too soft to remove from a candy mold and will bloom (become streaky and spotty).
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.
Shiny vs. Spotty Chocolate
- 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.
Soft Chocolate (that won’t come out of the mold)
- 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 with a soft cotton ball. This will ensure they are completely clean and it will make your chocolates really shiny.
Be sure to watch the video to see how these chocolate truffle eggs are made.
I’ll also share step-by-step instructions and the recipe below.
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.
You can make your eggshells using milk, dark, or white chocolate.
I personally love the dark chocolate coconut eggs but the milk chocolate eggs are really great too. Personally, I think the white chocolate coconut eggs are too sweet, but you may love them.
Note about thin chocolate.
- If you have used really thin (viscous) chocolate or candy melts, you may want to set the mold upside down on a parchment paper-lined baking sheet before chilling so that the chocolate doesn’t sink to the bottom of the mold.
- If the chocolate is extremely thin, you may need to add a second layer.
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.
Chocolate Ganache Filling for Truffle Eggs
To make chocolate ganache you want to create emulsification of chocolate and heavy whipping cream.
- Heavy whipping cream (or heavy cream) contains 36% butterfat, so be sure to grab the carton of “heavy whipping cream” instead of “whipping cream.”
- If you are not located in the United States, just look for a cream that contains about 36% fat.
Start by heating the cream on the stovetop.
Bring the cream to a simmer.
- Pour the cream into a small saucepan and set it over medium heat.
- Heat the cream until it just comes to a simmer (begins to bubble).
- Do not allow the cream to come to a rapid boil as too much water will evaporate, leaving too much fat in the cream, which can cause your chocolate ganache to break (become greasy or gritty).
- You can read more details about this in my Chocolate Ganache Recipe post.
Emulsify chocolate & cream.
- Pour finely chopped chocolate into a shallow bowl. The thinner the layer of chocolate, the better.
- Immediately pour the hot cream over the chocolate, making sure it covers all of the chocolate.
- If you have patches of exposed chocolate, gently push it down into the cream, but do not stir yet!
- Let the chocolate and cream sit, undisturbed for about 3 minutes to allow the chocolate to begin to melt.
- Then begin stirring the mixture in small circles in the center of the bowl.
- As the chocolate and cream start to darken and come together you can begin to make your circle bigger.
- Continue stirring until the cream and chocolate come together then widen the circle again and continue until the entire bowl of cream comes together.
- Be sure to scrape the bottom and sides of the bowl.
- Then quit stirring as soon as the chocolate and cream come together to create a silky smooth ganache.
- If you overmix the ganache it can become grainy.
Flavoring chocolate ganache.
Plain chocolate ganache is perfect on its own, but you can add flavoring if you like.
- aromatics: tea leaves, fresh herbs, spices (like cinnamon, cloves, ginger, cardamom)
- Add the aromatics to the cold cream then heat the cream just until the first bubbles begin to form.
- Remove the cream from the heat and let the aromatics steep for 15 minutes. Covering the saucepan will keep the liquid from evaporating and will enhance the flavor.
- Pour the cream through a fine-mesh strainer to remove the larger pieces of aromatics.
- Bring the cream to a simmer before pouring it over the chocolate.
- I used this technique to make a Chocolate Tart Infused with Salted Caramel Tea.
- liquor: Bailey’s Irish Cream, Kirsh, Chambord, Peppermint Schnapps, Amaretto, etc.
- Just before your ganache comes together, pour in the liquor and continue to stir until glossy and smooth.
- You must replace the liquor for a portion of the cream. Swap out 1 tablespoon of liquor for 1 tablespoon of cream in the recipe.
- The flavor of liquor may intensify as the truffles age.
- Speaking of age, liquor will also prolong the shelf life of a chocolate truffle.
- I used this method to create Penguin Truffles filled with White Chocolate Amaretto Ganache.
- candy oils: LorAnn candy oils come in dozens of flavors like cherry, banana, cola, raspberry, and more.
- Just before your ganache comes together, pour in the candy oil and continue to stir until glossy and smooth.
- Start with a 1/4 teaspoon then taste. Add more as needed.
- coffee flavoring: any flavoring you can add to coffee can also be used to flavor ganache.
Fill chocolate shells with ganache.
- Allow the ganache to cool slightly, about 10 minutes.
- Don’t let it cool too much or it will get too thick.
- Pour it into a squeeze bottle or disposable pastry bag.
- Pipe the chocolate ganache into each of the chocolate eggshells, leaving about 1/16-1/8 inch over top.
- Set a piece of parchment paper or a baking tray over the candy molds and let the ganache-filled eggs cool at room temperature, allowing the ganache to firm up. This will take at least 4 hours. See tips below!
- Pour a thin layer of chocolate over the top of the eggs.
- Scrape off the excess. (See the video to see how this is done.)
- Chill the eggs in the refrigerator until the chocolate hardens, about 5 minutes.
- Unmold by setting a piece of parchment paper or a cutting board over the top of the eggs. Turn the mold upside down and the eggs will fall out onto the parchment paper or cutting board.
- You want the surface of the chocolate ganache to be firm which will make it easier to cover with a layer of chocolate.
- If it’s 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, so I suggest you let the eggs sit at room temperature for at least an hour before chilling.
- 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.
Milk Chocolate or White Chocolate Truffle Eggs
- Milk chocolate is softer than dark chocolate and white chocolate is softer than milk chocolate, so you will need to adjust the ratio of milk chocolate to cream and white chocolate to cream when making your ganache filling for these Easter egg candies.
- I personally think white chocolate ganache-filled white chocolate eggs are too sweet but you may love them. I do enjoy white chocolate ganache-filled dark chocolate eggs, especially if the white chocolate ganache is made using raspberry puree or is flavored with peppermint extract.
More chocolate egg recipes:
I will add the links as I get these recipes published.
- peanut butter eggs
- caramel chocolate eggs
- coconut cream eggs
- marshmallow eggs
- chocolate bark eggs and solid chocolate eggs
- chocolate raspberry eggs
Be sure to check out more tips below the recipe.
Fill chocolate Easter eggs with decadently rich and silky smooth chocolate ganache.
- 14-24 ounces melted and tempered pure dark, milk, or white chocolate OR melted compound chocolate (candy melts, almond bark, melting wafers) (see notes)
- 8 ounces dark chocolate
- 3/4 cup heavy whipping cream
- 8 ounces milk chocolate
- 1/2 cup heavy whipping cream
- 10 ounces white chocolate
- 1/2 cup heavy whipping cream
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.
Use an offset spatula, then a bench scraper to scrape off the excess chocolate.
Chill pure chocolate eggshells in the refrigerator for about 15 minutes or compound chocolate eggshells in the freezer for about 5 minutes until hardened.
Pour finely chopped chocolate into a shallow bowl.
Heat heavy whipping cream in a small saucepan set over medium heat just until bubbles begin to form.
Remove from the heat and pour the hot cream over the chocolate, making sure it covers all of the chocolate.
Let the chocolate and cream sit, undisturbed for about 3 minutes to allow the chocolate to begin to melt.
Then, begin stirring the mixture in small circles in the center of the bowl.
As the chocolate and cream start to come together make the circle bigger.
Continue stirring until the cream and chocolate come together.
Pour the ganache into a squeeze bottle or a disposable pastry bag.
Let it cool for about 10 minutes.
Pipe the ganache into your chocolate eggshells leaving about 1/16 inch of space at the top.
Cover the molds with parchment paper (or baking sheets) and set them aside for at least 4 hours until the ganache firms up.
Pour a thin layer of chocolate over the ganache-filled chocolate eggs.
Scrape off the excess chocolate so the eggs have a flat top surface.
Chill for about 5 minutes until the chocolate hardens.
Remove and unmold.
- You will need approximately 3/4 ounces of chocolate for each egg (depending on the size of your mold), but you will need to have more chocolate on hand if you are tempering the chocolate or are using the fill, dump, and scrape method of making the chocolate eggshells.
- This recipe will make about 18 dark chocolate eggs, 20 milk chocolate eggs, and 22 white chocolate eggs.
- Store your chocolate truffle eggs at room temperature for up to 2 weeks.
How to store your ganache-filled chocolate Easter eggs?
- Store at room temperature for up to 2 weeks.
- If you have added liquor to your chocolate ganache, that will extend the shelf life. You can keep boozy chocolate truffle eggs for up to 3 weeks.
- 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.
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! –