Chocolate Caramel Easter Eggs Recipe

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Recipes.net Team Published: May 8, 2020 Modified: August 23, 2020
Chocolate Caramel Easter Eggs Recipe

It’s important to use imported chocolate, such as Lindt or Callebaut, for this recipe. The high cocoa-butter content of the imported type produces chocolate eggs that are more flexible and easier to remove from the molds. You can make all the eggs out of white chocolate, all out of bitter-sweet chocolate or a few from each.

How To Make Chocolate Caramel Easter Eggs

Create the perfect Easter Eggs with this special recipe.

Egg Shells:

  • 2 ½ lbs bittersweet chocolate (imported, not unsweetened or imported white chocolate (such as Lindt or Callebaut) or 1¼ lb of each chocolate, chopped)

Caramel Filling:

  • 3 cups sugar
  • ¾ cup water
  • ½ cup whipping cream
  • ½ cup unsalted butter ( or 1 stick)
  • ⅓ cup sour cream

Chocolate Filling:

  • ¾ cup whipping cream
  • 6 tbsp unsalted butter (or 3/4 stick, cut into pieces)
  • 1 lb bittersweet chocolate (imported, not unsweetened, chopped)
  • 6 tbsp sour cream

To make egg shells:

  1. Line cookie sheet with aluminum foil.

  2. Melt chocolate in top of a double boiler over simmering water, stirring frequently until smooth and candy thermometer registers 115 degrees F for bittersweet and 105 degrees F for white chocolate.

  3. Remove chocolate from over water.

  4. Spoon chocolate into 1 set of large egg molds, filling molds completely (do not fill the decorative base section of mold).

  5. Turn mold over the above-prepared cookie sheet, allowing excess chocolate to spill out.

  6. Shake mold to produce a uniformly thick shell.

  7. Turn mold right side up.

  8. Run fingertip gently around the edge of eggs to remove excess chocolate. Refrigerate.

  9. Tilt foil-lined sheet with melted chocolate over the top of a double boiler, scraping chocolate into the double boiler.

  10. Reheat to 115 degrees F for bittersweet and 105 degrees F for white chocolate, stirring frequently.

  11. Repeat coating process with remaining 2 large egg mold sets and 2 small egg mold sets, removing chocolate from over water while working and reheating chocolate after each set of egg molds is coated.

  12. Refrigerate molds.

  13. Return remaining chocolate on foil to top of the double boiler and set aside.

  14. Refrigerate molds while making caramel filling.

To make caramel filling:

  1. Stir sugar and water in a heavy large saucepan over low heat until sugar dissolves.

  2. Increase heat and boil without stirring until syrup turns deep amber, washing downsides of the pan with a pastry brush dipped into water and swirling pan occasionally.

  3. Remove from heat. Add whipping cream and butter (mixture will bubble vigorously) and whisk until smooth.

  4. Whisk in sour cream.

  5. Let caramel filling stand just until barely cool (mixture will be sticky), stirring occasionally, about 50 minutes.

  6. Spoon 2 scant tablespoon of caramel into each small half egg.

  7. Spoon ¼ cup caramel into each large half egg.

  8. Refrigerate while making chocolate filling.

To make chocolate filling:

  1. Bring whipping cream and butter to simmer in heavy medium saucepan, stirring until butter melts.
  2. Add chocolate and whisk until smooth and melted.

  3. Remove chocolate filling from heat.

  4. Whisk in sour cream.

  5. Let stand until cool but still pourable, stirring occasionally for about 30 minutes.

  6. Spoon filling over caramel in all egg halves, filling to 1/16 inch below the top edge.

  7. Chill until set, about 40 minutes.

To assemble:

  1. Re-warm reserved melted chocolate in top of a double boiler to 115 degrees F for bittersweet and 105°F for white chocolate. Remove chocolate from over water.

  2. Working quickly, spread enough melted chocolate (use bittersweet for dark eggs and white chocolate for white eggs) atop 1 set of filled eggs just to cover.

  3. Use an icing spatula to scrape excess chocolate from eggs and clean sides.

  4. Place mold in refrigerator.

  5. Repeat with remaining egg molds.

  6. Refrigerate all molds until chocolate is firm, about 1 hour.

  7. Line cookie sheets with aluminum foil.

  8. Remove 1 egg mold from the refrigerator.

  9. Turn mold over onto foil.

  10. Gently bend and twist mold side to side several times to release halves of chocolate eggs.

  11. Repeat the unmolding process with remaining eggs.

  12. Rewarm remaining melted chocolate in top of double boiler until warm to touch.

  13. Turn bottom half of 1 egg over so flat sides face up.

  14. Spread a small amount of melted chocolate over the flat side of the egg, leaving a ¼-inch border.

  15. Working quickly, cover the bottom half of the egg with the corresponding top half of the egg and press together gently.

  16. Refrigerate the whole egg.

  17. Repeat with remaining egg halves and melted chocolate. (Can be prepared 2 weeks ahead. Store in an airtight container in the refrigerator.)

To decorate:

  1. Wrap ribbons around the seam of each egg and tie bow at top.

  2. Refrigerate until ready to eat.
  3. Serve eggs chilled.
  4. Makes 3 large eggs and 4 small eggs.

-If making both bittersweet chocolate and white chocolate eggs, melt chocolates separately in two double boilers.

If using white chocolate, the molds will need a double coating. Refrigerate molds after the first coating is cold. Refill with barely lukewarm chocolate, shake out excess and wipe edges clean, creating a double-thick shell.

How To Make Chocolate Caramel Easter Eggs

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Create the perfect Easter Eggs with this special recipe.

Prep: 1 hr 15 mins
Chill Time: 2 hrs
Cook: 50 mins
Total: 4 hrs 5 mins
Makes:
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Ingredients

Egg Shells:

  • 2 ½ lbs bittersweet chocolate, imported, not unsweetened or imported white chocolate (such as Lindt or Callebaut) or 1¼ lb of each chocolate, chopped

Caramel Filling:

  • 3 cups sugar
  • ¾ cup water
  • ½ cup whipping cream
  • ½ cup unsalted butter, or 1 stick
  • cup sour cream

Chocolate Filling:

  • ¾ cup whipping cream
  • 6 tbsp unsalted butter, or 3/4 stick, cut into pieces
  • 1 lb bittersweet chocolate, imported, not unsweetened, chopped
  • 6 tbsp sour cream

Instructions

To make egg shells:

  1. Line cookie sheet with aluminum foil.

  2. Melt chocolate in top of a double boiler over simmering water, stirring frequently until smooth and candy thermometer registers 115 degrees F for bittersweet and 105 degrees F for white chocolate.

  3. Remove chocolate from over water.

  4. Spoon chocolate into 1 set of large egg molds, filling molds completely (do not fill the decorative base section of mold).

  5. Turn mold over the above-prepared cookie sheet, allowing excess chocolate to spill out.

  6. Shake mold to produce a uniformly thick shell.

  7. Turn mold right side up.

  8. Run fingertip gently around the edge of eggs to remove excess chocolate. Refrigerate.

  9. Tilt foil-lined sheet with melted chocolate over the top of a double boiler, scraping chocolate into the double boiler.

  10. Reheat to 115 degrees F for bittersweet and 105 degrees F for white chocolate, stirring frequently.

  11. Repeat coating process with remaining 2 large egg mold sets and 2 small egg mold sets, removing chocolate from over water while working and reheating chocolate after each set of egg molds is coated.

  12. Refrigerate molds.

  13. Return remaining chocolate on foil to top of the double boiler and set aside.

  14. Refrigerate molds while making caramel filling.

To make caramel filling:

  1. Stir sugar and water in a heavy large saucepan over low heat until sugar dissolves.

  2. Increase heat and boil without stirring until syrup turns deep amber, washing downsides of the pan with a pastry brush dipped into water and swirling pan occasionally.

  3. Remove from heat. Add whipping cream and butter (mixture will bubble vigorously) and whisk until smooth.

  4. Whisk in sour cream.

  5. Let caramel filling stand just until barely cool (mixture will be sticky), stirring occasionally, about 50 minutes.

  6. Spoon 2 scant tablespoon of caramel into each small half egg.

  7. Spoon ¼ cup caramel into each large half egg.

  8. Refrigerate while making chocolate filling.

To make chocolate filling:

  1. Bring whipping cream and butter to simmer in heavy medium saucepan, stirring until butter melts.
  2. Add chocolate and whisk until smooth and melted.

  3. Remove chocolate filling from heat.

  4. Whisk in sour cream.

  5. Let stand until cool but still pourable, stirring occasionally for about 30 minutes.

  6. Spoon filling over caramel in all egg halves, filling to 1/16 inch below the top edge.

  7. Chill until set, about 40 minutes.

To assemble:

  1. Re-warm reserved melted chocolate in top of a double boiler to 115 degrees F for bittersweet and 105°F for white chocolate. Remove chocolate from over water.

  2. Working quickly, spread enough melted chocolate (use bittersweet for dark eggs and white chocolate for white eggs) atop 1 set of filled eggs just to cover.

  3. Use an icing spatula to scrape excess chocolate from eggs and clean sides.

  4. Place mold in refrigerator.

  5. Repeat with remaining egg molds.

  6. Refrigerate all molds until chocolate is firm, about 1 hour.

  7. Line cookie sheets with aluminum foil.

  8. Remove 1 egg mold from the refrigerator.

  9. Turn mold over onto foil.

  10. Gently bend and twist mold side to side several times to release halves of chocolate eggs.

  11. Repeat the unmolding process with remaining eggs.

  12. Rewarm remaining melted chocolate in top of double boiler until warm to touch.

  13. Turn bottom half of 1 egg over so flat sides face up.

  14. Spread a small amount of melted chocolate over the flat side of the egg, leaving a ¼-inch border.

  15. Working quickly, cover the bottom half of the egg with the corresponding top half of the egg and press together gently.

  16. Refrigerate the whole egg.

  17. Repeat with remaining egg halves and melted chocolate. (Can be prepared 2 weeks ahead. Store in an airtight container in the refrigerator.)

To decorate:

  1. Wrap ribbons around the seam of each egg and tie bow at top.

  2. Refrigerate until ready to eat.
  3. Serve eggs chilled.
  4. Makes 3 large eggs and 4 small eggs.

Recipe Notes

-If making both bittersweet chocolate and white chocolate eggs, melt chocolates separately in two double boilers.

-If using white chocolate, the molds will need a double coating. Refrigerate molds after the first coating is cold. Refill with barely lukewarm chocolate, shake out excess and wipe edges clean, creating a double-thick shell.

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