Ingredients
- 1 ½ cups semi-sweet chocolate chips (for the shell)
- 1 tablespoon coconut oil (optional, for a glossy shell)
- 1 cup sweetened condensed milk
- 1 ½ cups milk chocolate chips (for the fudge filling)
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- Easter-themed sprinkles or crushed nuts (optional, for garnish)
Instructions
Melt the semi-sweet chocolate chips in a heatproof bowl over a double boiler or in the microwave in 30-second intervals, stirring between each. If using, mix in the coconut oil for a smoother, glossier finish.
Using a silicone egg mold, coat the inside with a thin layer of melted chocolate using a pastry brush or the back of a spoon. Make sure to cover all sides evenly. Chill in the fridge for 10 minutes, then apply a second layer to ensure the shells are sturdy. Refrigerate for another 15 minutes until firm.
In a small saucepan over low heat, combine the milk chocolate chips and sweetened condensed milk. Stir constantly until the chocolate is fully melted and the mixture is thick and smooth. Remove from heat and stir in the vanilla extract and salt. Let the fudge cool slightly before filling the eggs.
Spoon the fudge mixture into each chocolate shell, filling them almost to the top but leaving a small gap for sealing. Smooth the tops with a spatula and refrigerate for 15 minutes to allow the filling to set slightly.
Re-melt any remaining chocolate and spread a thin layer over the fudge filling to seal the eggs. Smooth it out with the back of a spoon. Return to the refrigerator for 20 minutes or until completely set.
Carefully remove the eggs from the silicone mold and decorate with Easter sprinkles, drizzled white chocolate, or crushed nuts. Serve immediately or store in an airtight container in the fridge until ready to enjoy.
- Prep Time: 20 minutes
- Chill Time: 1 hour
Nutrition
- Calories: 210
- Sugar: 24g
- Fat: 11g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g