Chocolate eggs for Easter dessert

Chocolate eggs for Easter dessert

It’s time to think about the Easter dessert. Personally, I found mine, and it will be a Paris-Brest. Certainly P. Conticini’s recipe…
But this weekend, I wanted to have a little fun with my egg molds, you know, the ones I bought a while ago to make this cake. I prepared a few chocolate shells, without really having a clear idea of ​​what I was going to do with them.
Finally, I imagined an Easter egg that we could serve as a dessert. The result is really nice, both visually and tasting. For this recipe, I actually cheated a bit, because I used leftovers that were in my freezer. The cake is a hazelnut sponge cake like this one. I had cooked a little dough that I had too much in a small mold. Sometimes it helps to have that kind of stuff in the freezer. The creamy caramel was also frozen from a Yule log made at Christmas.
I added Cara Crakine and a whipped dark chocolate ganache. As most of my preparations were ready, this dessert was made very quickly. It will necessarily take a little longer if everything has to be done.

In any case, we loved it, and I wouldn’t hesitate to make this dessert again.

Finally, the most delicate part remains the chocolate shells. It is essential to temper the chocolate to have shiny and especially brittle shells. There is nothing complicated in that, and I refer you to the article I had dedicated to the tempering of chocolate. The easiest way is to use cocoa butter. It’s almost child’s play.

Chocolate Eggs for Easter Dessert:


100g dark chocolate (for couverture)

1 g of mycryo

Melt the chocolate in 30 second increments in the microwave.

Mix well and bring the temperature down to 35°C.

Add the Mycryo and mix well until it reaches 32°C.

Then distribute the chocolate in the molds using the back of a spoon.

Allow to harden at room temperature and do not unmold.

Hazelnut sponge cake:

As said above, the quantities of this recipe are far too large. Need another use

3 eggs

2 yolks eggs

110g hazelnuts
90g sugar

2 blanks eggs

50g sugar
50g flour

Start by roasting the hazelnuts, leaving them for ten minutes at 180°C.
Once cold, grind them into a powder.

Preheat the oven to 200°C.

Place the eggs, the yolks, the hazelnut powder and the 90 g of sugar in a mixing bowl and whisk for about ten minutes.

Beating egg whites.
Gradually add the remaining sugar.

Add the meringue to the first mixture, delicately, with a spatula.
Sift the flour over the mixture and fold it in, always gently.

Bake the dough in a large greased pan or in small greased 15 cm pans.

Count between 10 and 20 minutes of cooking depending on the size.

Creamy caramel:

(After C. Michalak)

50g sugar
1/2 sheet of gelatin
140g whole milk
1 egg yolk
10g cornstarch
1 pinch of fleur de sel
80g butter

Put the gelatin in a bowl of cold water.
Make a dry caramel with the sugar.
When it has a nice golden color, pour the boiling milk over it in several times.

Mix the yolk and the cornflour, adding a drizzle of milk.
Gradually add the remaining milk while whisking.

Return to saucepan and allow to thicken over low heat while stirring. It’s quick.

Leave to cool to 40°C and add the butter and salt. Use a blender to blend well.

Refrigerate for several hours.

Whisk and put in a pocket.

Chocolate whipped ganache:

90g dark chocolate (70%)
270 g liquid cream whole

Melt the chocolate with 90 g of cream.
Mix well.
Add the remaining cold cream.

Refrigerate for several hours.

Whip the cream like whipped cream and put in a pocket.

Preparation of chocolate eggs for Easter dessert


Cara Crakine (here)
Easter eggs

Cut the sponge cake to put it at the bottom of the shells.
Cover with a spoonful of Cara Crakine.
Add creamy caramel and cover with whipped ganache.
Smooth, then decorate.

Unmold and refrigerate.

Chocolate eggs for Easter dessert

To finish: there are plenty of ways to garnish chocolate shells. These can also be made with milk or white chocolate.

For the cake, you can use slices of cake or even commercial spoon biscuits.
The Cara Crakine can be replaced by a crispy praline/gavottes. You could also use candied fruit.
The cream can be made with chocolate, coffee, praline… You could also use a spread.
And the whipped ganache can also be declined with milk, white or even praline chocolate.
There are many possibilities…

My molds are Silikomart. There are egg-shaped molds in other brands. The good thing about these is that they are large enough to make a just the right size dessert. The downside is that there are only 5.

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