Glossy Chocolate Hollow Egg (Printable version)

Smooth, tempered chocolate shells ideal for festive fillings with a glossy, elegant finish.

# Ingredient List:

→ Chocolate

01 - 14 oz (400 g) high-quality dark, milk, or white couverture chocolate

# How to Make It:

01 - Chop the chocolate into small, even pieces to ensure uniform melting.
02 - Place two-thirds of the chocolate in a heatproof bowl over simmering water (double boiler), stirring frequently until smooth. Avoid contact between water and chocolate.
03 - Remove from heat and add remaining chocolate. Stir until fully melted and cooled to 88–90°F (31–32°C) for dark chocolate or 84–86°F (29–30°C) for milk/white chocolate.
04 - Pour the tempered chocolate into clean, dry egg molds. Rotate molds to coat surfaces evenly, then invert to drain excess chocolate.
05 - Scrape clean the edges and place molds upside down on parchment paper. Let set 5–10 minutes at room temperature or refrigerate for 10 minutes.
06 - Repeat coating process after initial setting to achieve thicker shells.
07 - Once fully set and glossy, gently remove chocolate halves from molds.
08 - Warm the edges on a warm plate and press two halves together to seal securely.
09 - Allow the assembled egg to set completely before handling or filling with candies or treats.

# Expert Suggestions:

01 -
  • The pure satisfaction of creating something that looks like it came from a professional chocolaterie—from your own kitchen
  • It's elegant enough to impress guests but approachable enough that you'll actually want to make it again
  • You control exactly what goes inside, making it personal and meaningful for Easter, celebrations, or just because
02 -
  • Water is chocolate's enemy. Even one drop will cause it to seize into a grainy, unusable mess. Keep everything bone dry, and if disaster strikes, add a teaspoon of coconut oil to salvage it (though prevention is always better)
  • Tempering isn't just fancy technique—it's what gives your eggs that professional snap and gorgeous shine. Skip this step and you'll get a dull, streaky finish that looks homemade in the wrong way
03 -
  • A kitchen thermometer is non-negotiable for tempering. I tried to eyeball it once, and it showed me that some things really do need precision. That $10 thermometer has made every batch successful since
  • If your molds feel even slightly damp, wipe them with a clean, dry cloth or warm them gently. Moisture is the enemy of both tempering and unmolding. This one trick has saved me countless times

Go back