Easy chocolate Easter eggs / Chocolate eggs without moulds / Easter eggs recipe with chocolate

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: semi-sweet chocolate chips

Cacao nibs provide a less sweet option while maintaining chocolate flavor.

corn syrup

🥗Healthier: honey

💰Cheaper: simple syrup

Honey is a natural sweetener, while simple syrup is easy to make and less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and is a healthier fat.

mini candy eggs

🥗Healthier: dried fruit

💰Cheaper: chocolate chips

Dried fruit offers a healthier chewy option, while chocolate chips are often less expensive.

Roast 3/4 cup of broken cashew nuts on low heat for 3-4 minutes.

Chop 1/4 cup of roasted cashew nuts and set aside.

Grind the remaining 1/2 cup of roasted cashew nuts coarsely in a mixer grinder.

Break 120 grams of Mari biscuits into pieces and grind them to a powder.

Prepare a milk syrup by mixing 3 tablespoons of milk, 2 tablespoons of milk powder, and 1.5 tablespoons of sugar; bring to a boil and simmer for 1 minute before removing from heat.

In a mixing bowl, combine the ground biscuits, ground cashew nuts, 1.5 tablespoons of chocolate chips, milk syrup, and 2 teaspoons of butter; mix with a spatula and then by hand.

If the mixture is too dry, add 1-2 teaspoons of milk.

Divide the mixture into 7 portions and shape each into an egg by rolling between palms and tapering one end.

Chill the shaped eggs in the fridge for about 10 minutes.

Melt 130 grams of white compound chocolate in a double boiler, stirring with a metal spoon or whisk until smooth; add 1 teaspoon of butter for better consistency.

Coat each egg in the melted chocolate by dipping and spooning chocolate over it; add more chocolate where needed.

Chill the coated eggs in the freezer for 20 minutes.

Carefully slice away any excess chocolate at the bottom of each egg to neaten them up.

Remelt any leftover white chocolate and drizzle it over the eggs using a small ziploc bag with a snipped corner; add sprinkles before the chocolate sets.

Break 6 chocolate biscuits into small bits for the second recipe.

Chop 6 dates, removing the seeds, and mix with 1/2 tablespoon of icing sugar.

Combine the chopped dates and 1/4 cup of chopped cashew nuts with the crumbled chocolate biscuits; stir well.

Melt 150 grams of chopped white chocolate in a double boiler and stir in the biscuit, date, and nut mixture.

Fill kinder joy moulds with the chocolate bark mix, tapping to remove air bubbles, and freeze for about 20 minutes until firm.

Loosen the edges of the set chocolate bark eggs to pop them out of the moulds.

Fill the fourth kinder joy mould with the remaining chocolate mix and press a half egg on top, wiping off any excess chocolate.

Cooking Techniques

Equipment Needed

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Dietary

Allergens