Fill chocolate eggshells with coconut cream filling. You can make milk chocolate, dark chocolate, or even white chocolate coconut eggs to fill you Easter baskets.
18-26ouncesmelted and tempered pure dark, milk, or white chocolateor melted compound chocolate (candy melts)*
Coconut Cream Filling
5ounceswhite chips(= ¾ cup)
8ouncesCream of Coconut(= ¾ cup)
5ouncesunsweetened coconut(= 2 cups)
Instructions
Chocolate Eggshells
Fill the cavities in your polycarbonate egg mold completely with chocolate.
Turn the mold upside down over your bowl of chocolate and tap the side to encourage all the excess chocolate to drip out leaving a thin chocolate shell.
Use an offset spatula to scrape off any excess chocolate on the top edge of the mold.
Alternatively, you can paint chocolate over the bottom surface and up the sides of a plastic or silicone mold.
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.
Chill pure chocolate eggshells in the refrigerator for about 10-15 minutes until hardened or compound chocolate eggshells in the freezer for 5-10 minutes.
Coconut Cream Filling
Stir together the white chips and Cream of Coconut.
Heat in the microwave for 45 seconds on high power then let it rest in the microwave for a few minutes.
Remove and stir until melted.
If needed, you can reheat for 10-second bursts of high power, stirring after each.
Alternatively, you can melt the white chocolate and Cream of Coconut in a double boiler over low heat on your stovetop, stirring often, until melted.
Stir in the unsweetened shredded coconut until well mixed.
Scoop out about a tablespoonful of the coconut filling and press it into a chocolate eggshell.
Flatten out the surface so that you have about 1/16 inch of space around the edge of the chocolate eggshell.
Pour or pipe chocolate over the top of the filling and use an offset to smooth it out.
Tap the mold to allow any air bubbles to come to the surface and pop.
Use a bench scraper or food-use-only putty knife to scrape the excess chocolate off the top of the eggs, creating a nice smooth surface.
Chill pure chocolate eggs in the refrigerator or compound chocolate in the freezer for about 5 minutes until the top layer of chocolate hardens.
Unmold and allow them to sit at room temperature for 30 minutes.
They are ready to serve or wrap in colored foil.
Recipe Notes
*You will use approximately ¾-ounce of chocolate per coconut egg (for a total of 18 ounces for 24 eggs), but you will need to have extra chocolate in order to make the chocolate eggshells using the fill and dump method. You'll also need more if you temper pure chocolate using the seeding method.
Store your eggs at room temperature for up to 2 weeks.