Homemade Chocolate Easter Egg with Hazelnuts
A festive chocolate Easter egg that combines dark chocolate with crunchy hazelnuts, chewy sultanas, and digestive biscuit pieces for texture contrast. This homemade version offers more control over ingredients than shop-bought alternatives, allowing you to customize fillings and quality. The chocolate shell holds a delightful mix of nuts and dried fruit that provides both crunch and chewiness in every bite. Perfect for home bakers seeking a showstopping edible gift, this egg suits anyone who enjoys making artisanal treats. Ideal for Easter gifting or personal enjoyment during the holiday season. What sets this version apart is the simplicity of assembly using basic moulds and the ability to decorate to taste, making it more accessible and rewarding than it appears.
Ingredients
- 4 ½ oz plain chocolate, broken upmilk chocolate1:1chocolateadds dairy
sweeter, less intense cocoa
- 3 ½ tbsp unsalted butter, cubed
- 1 ¾ oz blanched hazelnuts, chopped
- 1 ¾ oz sultanasraisins1:1dried fruit
darker, more pronounced flavor
- 6 graham crackers, lightly crushed
- 2 tsp powdered sugar(optional)
- plain chocolate, melted for assembly and decoration(optional)milk chocolate1:1chocolateadds dairy
sweeter, less intense cocoa
Instructions
- 1
Melt the chocolate and butter together in a microwave on medium for 2 minutes, stirring halfway through, or use a bowl set over simmering water until smooth.
- 2
Stir in the nuts, sultanas, and biscuits, mixing thoroughly.
- 3
Chill until the chocolate has thickened but not set, about 5-10 minutes.
- 4
Spoon half the chocolate mixture into the first mould, pressing gently and ensuring it reaches the edges.
- 5
Repeat with the remaining mixture in the second mould.
- 6
Chill for a few hours until hard.
- 7
Remove the chocolate halves from the moulds.
- 8
Melt extra chocolate, brush onto the flat edge of each half, and press together.
- 9
Allow to set completely.
- 10
Dust with powdered sugar, rubbing it into the lines.
- 11
Decorate with string and paper flowers if desired.
Tips
Use a microwave-safe bowl and stir halfway through melting to prevent chocolate seizing. If using the double-boiler method, ensure the bowl doesn't touch the water and the water doesn't boil.
Press the chocolate mixture firmly into mould edges to create a strong bonding surface when halves join. Uneven edges will result in visible seams and potential gaps.
Keep the assembled egg in an airtight container in a cool place away from direct sunlight to prevent bloom (white coating) from forming on the chocolate.
Good to Know
Airtight container in cool, dry place for up to 10 days
Assemble and chill up to 10 days ahead. Store in airtight container away from heat and light.
Present as a gift in a decorated box or serve as a dessert during Easter celebrations
Common Mistakes
Overheat chocolate to avoid seizing and grainy texture that ruins the smooth coating
Fill moulds incompletely to avoid weak seams that cause halves to separate when handling
Store uncovered to avoid the chocolate developing white bloom or absorbing odors from the environment
Substitutions
Dairy-Free Swaps
General Alternatives
deeper, more bitter profile
FAQ
Can I use silicone moulds instead of plastic egg moulds?
Yes, silicone moulds work well and may release the chocolate more easily. Silicone distributes heat more evenly, which can help with even setting. Ensure moulds are sturdy enough to hold the chocolate mixture without flexing excessively during assembly.
What if I don't have hazelnuts?
Almonds, walnuts, pecans, or macadamias are excellent substitutes at the same weight. Use any unsalted, blanched nut for consistency. Alternatively, combine different nuts to total 50g, adjusting final texture based on nut hardness and oil content.
How long does the finished chocolate egg keep?
Store in an airtight container in a cool, dry place for up to 10 days. Avoid refrigeration unless temperatures exceed 25 degrees Celsius, as condensation forms when brought to room temperature, compromising the chocolate finish and bloom.