Ingredients:

  • 12 oz (340g) high-quality dark chocolate (60-70% cacao), finely chopped
  • Vegetable shortening (optional, for thinning chocolate)
  • 8 oz (225g) high-quality dark chocolate (50-60% cacao), finely chopped
  • 1/2 cup (120ml) heavy cream
  • 2 tablespoons (30g) unsalted butter, softened
  • 1 tablespoon (15ml) liquor (Optional: such as rum, brandy, or a chocolate liqueur)
  • Sprinkles, edible glitter, mini chocolate chips, chopped nuts, candied fruit
  • Melted white chocolate or coloured candy melts (optional, for drizzling)

Instructions:

  1. Temper the Chocolate: Melt 2/3 of the chocolate using a double boiler, stirring until smooth and reaches the recommended temperature (115-120°F/46-49°C). Remove from heat and stir in the remaining chopped chocolate until melted and the temperature drops to 88-90°F/31-32°C.
  2. Mold the Egg Shells: Spoon or brush a thin layer of tempered chocolate into each egg mold, ensuring all surfaces are coated. Tap the molds gently to remove any air bubbles.
  3. Chill the First Layer: Place the molds on a baking sheet lined with parchment paper and refrigerate for 15-20 minutes, or until the chocolate is set.
  4. Apply a Second Layer: Repeat the molding process with a second layer of chocolate to create a thicker shell. Chill again for another 15-20 minutes.
  5. Prepare the Ganache: Heat the heavy cream in a saucepan until simmering. Pour over the chopped chocolate in a heatproof bowl. Let sit for 1 minute, then whisk until smooth. Stir in the softened butter and liquor (if using).
  6. Chill the Ganache: Cover the ganache with plastic wrap, pressing it directly onto the surface. Refrigerate for at least 30 minutes, or until thickened.
  7. Demold the Egg Shells: Gently remove the chocolate shells from the molds.
  8. Fill the Egg Shells: Pipe or spoon the ganache filling into one half of each egg shell. Leave a small gap at the top.
  9. Seal the Eggs: Gently press the unfilled half of the egg onto the filled half, sealing the edges. Use melted chocolate to secure them.
  10. Decorate: Decorate the eggs with sprinkles, edible glitter, melted chocolate drizzles, and other desired decorations. Let the decorations set before serving.