Homemade Easter egg

I have made homemade chocolates before here. However, this is my first attempt at an Easter egg. I had bought the special moulds in my favourite bakeware shop last January during the sales and was eagerly waiting for Easter to try them out. So here I was finally using the eggs mould, all excited when I decided to give them a wash (they were pretty clean but thought they might be a bit dusty). No harm done there but then I got a “brilliant” idea. I had used my oven earlier in the day to make banana and chocolate cakes so it was still pretty warm. I thought, wouldn’t it dry them quicker if I slip them inside the oven?? Worst idea ever. At first, they looked fine but after 10 minutes, I was horrified to see they had started to lose shape on the edges. I took them out pronto and tried re-shaping them to no avail. I still decided to go ahead since the egg shape itself hadn’t been too disformed and I thought it would still look OK. Well, from a certain angle it does look OK but unfortunately, the 2 halves have lost their perfect symmetry so one is slightly bigger than the other. I learned my lesson and will probably have to drop by the shop again to get a fresh set…



200g dark couverture chocolate (55% cocoa) – I used chocolate callets but if you have it in a block, cut into chunks and process a few seconds on speed 6 to break down in small bits.
30g white chocolate (I used Valrhona ivory couverture chocolate)
2 Easter egg  plastic moulds (14cm high)



  1. Warm the white chocolate in a bain marie (I don’t use Thermomix for such a small amount) and pour over both half egg. Spread with a silicone spatula to cover the half but try to keep the layer very thin and uneven to create a marble effect. Let them cool until set.
  2. Temper 200g dark chocolate 4 min/50C/speed 2. Half-way through, scrape down the callets of chocolate that have stuck to the sides. At the end of the 4 minutes, there should be unmelted bits of chocolate. Stir them with the spatula to melt. This stage is important as the unmelted chocolate will contain the crystals that will ensure the proper tempering of the chocolate, dropping the temperature and making it nice and shiny when set.
  3. Pour some of the chocolate on both half eggs and tilt them on all sides to cover every inch of the egg. Pour back the excess in the TM bowl (this can be messy but don’t use any utensil to help doing this). Scrape the edges of the eggs with a flat spatula and turn them upside down on a grid to let the remaining excess drip out. Scrape every so often to keep the edges sharp.
  4. While the chocolate sets, keep the remaining chocolate at 37C (don’t forget to program a time otherwise the Thermomix won’t heat) in the Thermomix so it doesn’t set in the bowl. It will be near impossible to take set chocolate out as the blades won’t spin.
  5. When the first layer of chocolate is set, pour another layer of melted chocolate and tilt again to cover the egg evenly. Remove excess, scrape the edges and let drip. Keep scraping the edges to keep them sharp and straight.
  6. Check the thickness of the chocolate. It should be about 3 mm thick. If not, continue pouring melted chocolate over the set layers until the right thickness is reached (I only needed 2 layers but it depends on the chocolate).
  7. Once completely cold and set, unmould each egg half by pulling the edges slightly and tap the egg gently upside-down against your worktop. It should fall off easily.
  8.  Put some of the remaining melted chocolate into a small piping bag (I used a DYI greaseproof paper bag, check the video here to see how to make one). At this stage, if you want to fill the egg with small chocolate eggs wrapped in foil, do this now. Pipe a small line of melted chocolate on the edge of one egg half.
  9. Carefully place the other half over and keep in position until set.


13 Responses to Homemade Easter egg

  1. Waouhhhh,super réussit,bravo!!!!

  2. moi je le trouve tres beau et en plus tu sais ce que tu met dedans car les industriels pas terrible

  3. Waouh ! Superbe cet œuf

  4. Superbe!! Il faudra que je m’achète un moule à l’occasion…

  5. I am really interested in the ease with which you can temper chocolate in a Thermomix but could I ask did you really hold the chocolate at 37C as I would expect it to be held at 31C if I was using a standard choclate melter?

    • French Foodie

      Hi Jill, indeed tempering chocolate means that after the crystalisation process the chocolate should be kept at 31C. However, I followed the easy tempering method from Callebaut that you can see in this video.
      For the first chocolate layer (the important one because that’s what we see), this method is followed to temper the chocolate. After that, the chocolate is kept at 37C since for easier manipulation and the fact that it might lose its crystal is not so crucial because those layers won’t be seen. However, if you wanted to keep the crystalisation going, you’d need to either place the chocolate in a bain-marie and check the temperature or only use the chocolate needed for each step and repeat the tempering with a new batch of chocolate.

  6. Mon Dieu j’imagine ton désarroi devant le four mais si tu n’avais rien dit, je n’aurais rien vu que la première photo Superbe réalisation ! Bon week-end, bises !

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