Happy Easter! One of my favorite Easter activities is hunting for eggs. When I was growing up, my family planned scavenger hunt style egg hunts where clues were hidden in eggs that led to the Easter basket. We always had so much fun spending the day together looking for eggs and then eating all of the tasty chocolates inside. While Easter is not technically until Sunday, I made my treats a little bit early this year and I’m so excited to share them with you!
To celebrate Easter, I made these delicious chocolate eggs filled with soft, gooey caramel. Chocolate and caramel are one of my favorite flavor combinations and they come together perfectly in these melt in your mouth candies. Since Easter eggs are typically colorful, I took some inspiration from Mickey and Minnie and added red, white, and yellow stripes and dots.
To make these eggs, I used a silicone egg shaped mold that I found on Amazon. I liked the larger size of the eggs as they allowed for a good amount of caramel filling and since the caramel is thick and gooey, the extra space was perfect.
I used Wilton candy melts as the chocolate for these candies. Since I don’t have all of the equipment to temper chocolate, the candy melts were a perfect substitute as they were easy to melt and set quickly. For the chocolate base, I used light cocoa candy melts and to add the pops of color, I used white candy melts that I dyed red and yellow using oil based candy colors.
The process making these candy eggs is straightforward, but does take some time as each layer will need to set before you can move on to the next step. To create the colored layers, start by melting and coloring some of the white candy melts. Once colored, place the melted candy melts in a small piping bag or a ziplock bag. Cut a small part of the tip off and then pipe into the mold, following the outline of the design. Repeat for all of the desired colors.
Once all of the molds have the layer of colored candy melts, let them set completely and melt the light cocoa candy melts. Using a piping bag, pipe the light cocoa candy melts across the mold, using a small spatula to spread it out if needed. Let set completely in the refrigerator.
I decided to make my own caramel, but you could also use a store bought caramel filling or just melt down caramel squares. I made my caramel while the chocolate was setting, but you can also make it first so you have extra time to let it cool. The caramel does need to be cool or only slightly warm before going to the molds because if it’s too hot it will melt the chocolate. I used a touch of golden syrup in my caramel, which can be a little tricky to find in grocery stores, but is available on Amazon.
Once the caramel is cooked and cooled, spoon it into the prepared molds and let set in the refrigerator before adding the top layer of melted chocolate. Once the top layer is added, let set in the refrigerator again. Once everything is set, carefully pop the chocolates out of the mold and enjoy! They also keep well in an airtight container.
I hope you have a joyous Easter!
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Chocolate Caramel Easter Eggs
Ingredients
Chocolate Eggs
- 1 bag light cocoa candy melts
- 1 bag white candy melts
- red oil based candy color
- yellow oil based candy color
- silicone egg molds
- piping bags or ziplock bags
Caramel Filling
- 4 ounces unsalted butter
- 3 ounces granulated sugar
- 2 tablespoons golden syrup
- ½ of a 397 gram can sweetened condensed milk
Instructions
Caramel Filling
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Place butter, sugar, golden syrup, and sweetened condensed milk into a medium pot. Heat on medium to low heat until melted, stirring constantly.
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Bring to a boil and let bubble for 10-15 minutes until caramel in color, again stirring constantly.
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Remove from heat and let cool.
Chocolate Eggs
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In a small microwave safe bowl, melt a small amount of white candy melts (about 10 pieces). Place into a small ziploc or piping bag. Cut the tip off and pipe into the molds, following the desired pattern. Let set.
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In a small microwave safe bowl, melt a small amount of white candy melts (about 10 pieces). Mix in desired amount of red oil based candy color. Place into a small ziploc or piping bag. Cut the tip off and pipe into the molds, following the desired pattern. Let set. Repeat for the yellow candy melts.
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Melt about half the bag of light cocoa candy melts and place into a piping bag. Cut the tip off and pipe into the egg molds, using a small spatula to spread the chocolate out if needed. Aim to make a somewhat thick layer of chocolate so that the caramel filling will be supported.
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Let set in the refrigerator for 5-10 minutes or until completely hardened.
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Spoon the cooled caramel filling into the egg molds, filling it about ½ to ⅔ full. Make sure to save some room for a thick chocolate base. Let set in the refrigerator for about 5 minutes.
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Melt the remaining light cocoa candy melts and place into a piping bag. Let cool briefly, and then pipe on top of the caramel, making sure it is covered completely and meets up with the chocolate on the sides of the eggs. Place in the refrigerator to set completely, about 20-30 minutes.
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Once set completely, carefully remove the eggs from the molds and store in an airtight container.
Recipe Notes
Caramel adapted from Mary Berry’s Fast Cakes: Easy Bakes in Minutes