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Homemade Chocolate Easter Eggs: A Recipe for Chocolate Covered Eggs to Make at Home this Easter

Published by Jerome Languell

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Similar to a Cadbury’s Cream Egg, this Easter treat is a staple seasonal recipe for many families. The eggs make lovely personalised gifts for the holiday, or tasty morsels to serve at home. A full recipe makes 60 medium sized eggs, meaning there are always plenty to go around.

Homemade Chocolate Easter Eggs


● 1 1/2 cups of butter, softened

● 4 tsp vanilla

● 1 can (397 g) condensed milk

● 10 cups of icing sugar

● Juice and rind of 2 lemons or oranges

● Yellow food colouring (optional)

● 500g dark chocolate (quantity varies depending on size of eggs)

● Extra butter, icing sugar and food colouring for decorating


The following steps can be completed slowly over time, leaving the eggs in the fridge between steps, or sped up by the use of a freezer. Having the eggs frozen makes the process of coating them in chocolate much simpler, as it helps the chocolate set quickly.

Step 1: Making the Creamy Filling

The creamy centre is made by creaming together the soft butter and vanilla. Blend in the condensed milk. Gradually add the icing sugar, stirring until smooth. Divide the mixture into two bowls. Add the rind, juice and a few drops of food colouring into one bowl. This will make the yellow yolks, and should be very soft. The other bowl will be the whites of the eggs, and should be a bit firmer. Icing sugar can be added to create a firmer texture if desired (this makes the eggs easier to shape, but less creamy).

Step 2: Shaping the Eggs

Prepare a large tray with a layer of greaseproof or wax paper. Shape the eggs by putting a spoonful of the white filling onto a square of cling film. The size of spoon used will determine the size of egg – these work well whether made to resemble quails eggs or goose eggs, or anywhere in between. Fold the cling film over it to press it flat, then open again. Drop a spoonful of the yellow filling into the middle of the white circle. Fold the white around it, making a bag with the clingfilm, then peel back the film to leave the egg intact. Roll this to make a smooth oval. Use a dusting of icing sugar to stop it from sticking too much, but mostly accept that this is a sticky job and have fun with it. Lay the shaped eggs out on the tray, and put in the freezer to cool.

Step 3: The Chocolate Covering

Melt some of the chocolate in a large bowl over a pot of boiling water. This could also be done in the microwave if preferred. Let cool slightly then individually dip eggs halfway in, holding them by one end. Lay the half-dipped eggs back on the tray and repeat for each filling. If the eggs were frozen, the chocolate should be set by the time this is done, otherwise some patience will be required before dipping the other end of each egg. Melt more chocolate as needed – smaller batches will ensure an even covering of all the eggs. Make sure each filling is completely covered in chocolate.

Step 4: Decorating Your Chocolate-Covered Eggs

Eggs can be decorated in many different ways. Try drizzling them with melted milk or white chocolate, or make a smooth paste of butter and icing sugar to create colourful icings to pipe personalised messages or pictures onto each egg. Writing names onto individual large eggs can avert many family arguements, and make lovely Easter gifts. Let icing set in the fridge or freezer, then keep the eggs at room temperature. To make sure they last until Easter, eggs can also be stored in the freezer until needed, just let them defrost fully before serving so the filling is at its most creamy. Enjoy!

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