Chocolate Easter Eggs with Caramel Filling – easy to make and even easier to eat!
As a child, I used to love having Easter egg hunts. My Dad would go out and hide the eggs on the front lawn area while us children would wait inside the house. No preliminary peeking was allowed, lest we find out ahead of time where the precious eggs were hidden.
We often dyed our own eggs – first hard boiling them, then dipping them in various dyes. Once, I bit into one of my prize eggs and found it to be quite runny- obviously we hadn’t perfected our egg-dying technique yet. Sometimes, while pottering in the garden, we would find an egg a year later that had been missed – we wouldn’t dare eat it but it was still fun finding the odd egg or two that had been neglected for such a long time.
As an adult, I grew away from Easter eggs but then came back to them when our two children were young. They, too, loved Easter egg hunts and receiving baskets filled with the decorative eggs. Unbeknownst to them, I would sometimes raid their Easter baskets, heading right for the chocolate ones. But I was so disappointed when I bit into a hollow chocolate egg. “Where is the caramel filling? Where is the crunchy hazelnut filling?” I would cry.
So, this recipe is dedicated to those who love chocolate Easter eggs, not the boring hollow kind, but those that have those wonderful, creamy fillings.
Summary of the Steps (see detailed recipe below)
- First, melt the chocolate either in the microwave oven or by placing a bowl over a pan of simmering water. Then pour the chocolate into the egg mold, filling it about 1/3 full. (I used three different kinds of chocolate – dark, milk and also white chocolate). Spread a thin layer of chocolate around the mold using the back of a small spoon.
- Place the molds in the fridge to set – only takes several minutes. Then gently remove the chocolate by pushing the chocolate upward from underneath the mold – should lift out easily without having to use a knife.
- Next, prepare the caramel filling, then let cool. Now pour the filling into each egg half, filling about 3/4 full.
- Close the two egg halves together. In order to close up the seam between the two halves, rub some melted chocolate along the seam, using your finger. You are now ready to enjoy your caramel-filled chocolate egg!
- 250 g chocolate
- 1½ cups granulated sugar
- ⅓ cup water
- ¼ cup thickened cream
- ¼ cup (1/2 stick) butter, cubed
- ½ tsp salt
- Melt the chocolate pieces in a plastic bowl placed over a pan of simmering water. Alternatively, you can melt the chocolate in a microwave oven (low setting).
- Pour the chocolate into each mold, filling it to about ⅓ full. Spread the chocolate around the inside of each mold, using the back of a small spoon. Set in the fridge for several minutes until set.
- Gently remove the chocolate from each mold by pushing the chocolate up from underneath the mold.
- Prepare the caramel filling:
- Combine the sugar and water together in a saucepan. Stir over high heat until the mixture boils, then lower heat and stir until the mixture starts to turn brown.
- Add the butter cubes a little at a time, stirring frequently until the sauce starts to thicken. Be careful that the mixture does not boil or the butter will ‘split.’
- As the sauce thickens, gradually add the cream and the salt. Continue to stir for several more minutes until the sauce continues to thicken.
- Remove from heat to cool then place in fridge for several hours until sauce thickens even more.
- Remove from fridge and fill each chocolate egg half with the caramel sauce.
- Press the two halves together. To close the seam, rub a little melted chocolate over it, using your finger.