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Cream Filled Easter Egg
Chocolate Project

By Bob Sherman

This fun project shows how do make cream filled chocolate Easter eggs. I chose a Marshmallow / Graham Cracker filling for a smores style, but any cream filling you desire may be used with this technique. This is a basic project but those who want to make these more elaborate may mold paint the bow first.

I used milk chocolate but these will look as good in dark or white chocolate.

Many of the items you may need can be ordered directly from this page for your convenience.

PLEASE NOTE!! - Although chocolate making is relatively safe for the entire family to participate, adult supervision is required.

Chocolate
I prefer to use chocolate wafers designed for home molding chocolate as they do not require tempering. My preferred brand is Merckens which works well with all chocolate molding projects, is available in a wide selection of colors, and tastes great.

Melting Chocolate
Either melting method may be used, but I find the double boiler works best for this as the chocolate stays warm longer and requires less reheating for multiple coats. Regardless of which method is chosen, using the chocolate at 90 degrees F. is optimum.

Double Boiler - See Double Boiler Usage Instructions.

Microwave - A microwave may be used but care must be taken not to overheat the chocolate.

Place the chocolate in a microwave safe bowl.
Heat for 30 seconds.
Remove and stir.
Repeat steps 2 and 3 until the chocolate is creamy.
Optimum usage temperature is about 90 degrees F. Do not place the thermometer in the microwave!

Chocolate Making Supplies And Materials

The following chocolate making supplies and other materials were used to make this project. Clicking on the item name will bring you to that item's page with a full description and ordering information.

Egg With Bow Chocolate Mold
Chocolate Coating - Milk chocolate was used here
Cream Filling
Pastry Brush
4 inch Wrapping Foil
Double Boiler
Thermometer
Squeeze Bottle - Optional, however I find using a squeeze bottle for the final fill provides a neater appearance.

Clean Up
If you are new to chocolate making note that chocolate molds and other equipment are not dishwasher safe. Placing your chocolate making equipment in a dishwasher will ruin it. Clean up should be done with very warm water which softens the chocolate and makes it easy to wipe off.

Step By Step Instructions

Step 1
The mold is used with no modification. If you wish to paint the bow, mold painting instructions may be found here.

Step 2
Brush a coat of chocolate into the mold. This will need to be repeated one or two times allowing the chocolate to harden between coats.

The chocolate is thick enough when no thin spots are visible while holding it up to a light.

Step 3
I used Cremeco filling for this project. These may be used by simply snipping of the tip of the bag.

Step 4
Fill the mold cavities a bit more than halfway.

Step 5
Sprinkle graham cracker crumbs atop the filling. This is optional. Other possibilities are cookie crumbs, malted milk crunch, rice crisps, etc...

Step 6
I like to use a squeeze bottle to top off the mold. Start at the outer edge and fill in a spiral until completely covered.

Step 7
Rap the mold against the counter several times to level the chocolate and dislodge any trapped air. Allow it to harden before proceeding.

Step 8
Place the mold in your freezer just long enough to demold easily. This will take 6 to 7 minutes in most freezers. Do not leave filled chocolates in the freezer any longer than absolutely necessary or they may crack.

Step 9
These may be wrapped with 4 inch square Easter foil for a finishing touch.

Support Free Projects
You can help ensure the continued availability and production of free chocolate projects by telling your friends about them. The more popular they are the more we can produce so tell your friends, mention them on message boards, link to them from your web site, etc... More information is available here.

Disclaimer: The information presented here is accurate to the best of my knowledge and common chocolate making practices as of the time of this writing - March 2009. The author and the publisher accept no liability for the use or misuse of any of the information presented in this article. This article is presented for informational purposes and is used at your own risk.

Author: Bob Sherman

Publisher: Bobby's Craft Boutique Inc.

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