Chocolate Easter Eggs
Prep time
Cook time
Total time
Serves: 4
For the shell
  • 300 g milk chocolate, tempered
For the creamy passion fruit
  • 1 gelatin leaf
  • 50 g eggs
  • 45 g sugar
  • 40 g passion fruit purée
  • 80 g butter, cold, cubed
For the chocolate ganache
  • 150 g milk chocolate
  • 100 g whipping cream
For the shell
  1. Fill the cavities of your chocolate mold with the tempered chocolate. Make sure it coats the whole cavity all the way up.
  2. Flip the mold upside down to remove excess chocolate, tapping it to make sure a medium-fine layer is formed*.
  3. Scrape excess chocolate from the sides and leave it to cool in the fridge upside down on the top of a cooling rack for about 1 hour.
  4. Unmold the shells before proceeding.
  5. (*) You can repeat the chocolate coating process for a thick layer after the chocolate sets, if you want. I prefer mine to be thinner, so I did this process only once.
For the creamy passion fruit
  1. Soak the gelatin in cold water. Once soft, remove excess water and set aside on a large bowl.
  2. Whisk the eggs in a bowl.
  3. In a saucepan, mix the purée and the sugar and bring it to a boil.
  4. Once boiled, take it off the heat and add the whisked eggs. Bring it all back to the heat, whisking vigorously until thickened, about 1 minute.
  5. With the help of a strainer, pour this mixture on top of the gelatin and mix it all together.
  6. Add the cubed, cold butter to this mixture and mix everything until incorporated.
  7. Pour it in the milk chocolate shells, halfway to the top. Leave in the fridge to set for about 30 minutes.
For the ganache
  1. In a saucepan, bring the cream to a boil. Measure the milk chocolate in a medium bowl.
  2. Pour the hot cream on top of the chocolate and mix until blended.
  3. Take the shells from the fridge, cover them halfway up with the ganache and finish with sprinkles, chocolate eggs or other decorations. Leave the eggs in the fridge until set.
Recipe by Kitchenlicious at