There are no bad eggs on this side of Easter. Prove it today by resurrecting these delectable goodies at home. Making Easter eggs can be a fun task to enjoy with family or friends. Organise an Egg Hunt game or simply gift them to your loved ones. What’s better than pretty and cute homemade Easter eggs?
Here are three Easter egg recipes that you can enjoy making at home from scratch!
Real Shell Chocolate Eggs
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Made from real eggshells and solid chocolate, these are the easiest to make and just right for an Egg Hunt game (a game in which eggs can be hidden around the house for children to find).
Ingredients
- Egg shells, whole: 2-3
- Choice of chocolate: 500g
- Choice of nuts: 50g
- Sugar: 50g
- Powdered sugar: 200g
- Lime juice:1 tbsp
- Butter: 1 tbsp
- Water: 2 tbsp
Method
- Start with making a little hole on top of the eggs and empty the insides. Carefully wash the shells and let them dry. This part is tricky so be careful not to break the eggshells
- In a pan, dry roast the nuts lightly over a low flame. Once done, remove them from the heat and let them cool down. Chop the nuts and keep them aside
- Now in a heavy bottomed pan, pour sugar crystals and add two tablespoons of water. Let it dissolve well on low flame until a thick syrup forms. Add lime juice and turn off the flame. Add the butter and mix well. The syrup should be sticky.
- In a mixing bowl, take half of the powdered sugar and add the syrup. With the help of a spatula, make a dough. Keep adding the rest of the syrup and powdered sugar accordingly. The dough should be smooth and stretchable. This will make a fondant-like sugar gum that will secure opening of the eggs
- Take your chocolate slab (cooking chocolate is preferred for this) and chop them into small pieces. Using the double-boiler method, melt your chocolate
- Once the chocolate is completely melted, add the nuts and mix well
- Put the chocolate-and-nuts mix into a piping bag and fill up the eggs. Secure the opening with the sugar gum
- Place them carefully in an egg tray and refrigerate for an hour
- Now the eggs are ready to be decorated. Turn off your chef mode and activate your inner artist. The eggs are your canvas, go ahead and give them the look you want with sketch pens or paint (involve the children and make it a craftanoon!)
Chocolate Pinata Egg
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The joy of breaking open an Easter egg to find goodies knows no age! Pinata basically means a decorated vessel filled with candy and sweets, and this one’s made of chocolate!
Ingredients
- Chocolate: 500g
- Choice of nuts: 10g
- Easter egg mould: one, big
- White chocolate:100g
- Jujubes: 2-3
- Candies: 2-3
- Small chocolates: 2-3
Method
- Freeze your mould overnight as it will help with solidifying the chocolate
- Dry roast the nuts and break into small pieces
- Shred the chocolate slab and start melting it using the double-boiler method. Save some pieces for later to be used as glue
- Add the nuts to the melted chocolate and mix well
- Now take out the egg mould and pour a layer of the chocolate evenly. Make sure the layer is at least 2-3cm thick
- Refrigerate for 10-15 minutes
- If you have a half egg mould then you have to repeat the above process twice
- Now when you have two half eggs, fill the inside with your favourite jujubes, candies and chocolates
- With the help of some more melted chocolate (without nuts) glue the two half eggs
- Refrigerate for another 20-30 minutes
- Meanwhile, shred and melt your white chocolate. Fill it in a piping bag
- Take the egg out and decorate it to your heart’s content!
Note: You get egg moulds and pinata hammers on Amazon
Easter Egg Rum Balls
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This Easter egg with a twist is perfect for your house parties!
Ingredients
- Plum cake: ½ pound
- Black rum: 2-3 tbsp
- Cocoa powder: 2-3 tbsp
- Butter: 10g
- White chocolate and dark chocolate: for coating the eggs
Method
- Start by mashing the plum cake in a bowl and pour the rum, melted butter and cocoa powder
- Mix well until you can form little doughs
- Give the balls the shape of eggs and keep them aside. Make sure they have a good binding
- Using the double-boiler method, melt your white and dark chocolates separately
- Now with the help of sticks, dip your Easter egg rum balls in the chocolate bowls and lay them carefully on butter paper
- Refrigerate for 30 mins
- Put the remaining chocolate in the piping bag and use it to decorate the eggs
- You can even use sprinkles to make it hassle-free!
Note: Use a moist plum cake for best results!