Go Back
Print Recipe
5 from 1 vote

Mini filled Easter eggs

Make the shells first then fill them with different flavours of chocolate. I used Guittard chocolate drops which are of high quality. This quantity below will fill 4 sets of plastic mini egg moulds
Course: Afternoon Tea, Easter, Easter recipes
Cuisine: chocolate recipes
Keyword: Chocolate recipes, Easter eggs, Easter recipes, Easter treats, Mini eggs, Pistachio cream


  • plastic egg moulds
  • Pastry brush


  • 300 g good quality chocolate dark

For the fillings:

  • 300 g good quality chocolate for filling: milk, white, or flavoured
  • 50 g coconut oil
  • 3 tbsp pistachio cream
  • 3 tbsp salted caramel


  • First polish your moulds with a lint-free cloth. This helps give a shine to the chocolate.
  • Melt a small quantity of the chocolate you will be using for the shells in a microwave, 30 seconds only.
  • Brush the shell chocolate into the moulds. Try not to go over the edges (wipe these) so you get a crisp line. Put in the fridge for 5 minutes or so.
  • Melt the chocolate you will be using for the filling in a microwave. Or use pistachio cream, salted caramel or add chopped nuts. If you wish, you end up with lots of little bowls of different flavours.
  • Add a teaspoon of coconut oil to each bowl of the chocolate filling (but not the pistachio cream or salted caramel)
  • Remove the moulds from the fridge and using a teaspoon fill the mini egg moulds with the flavours. Fill to the top but no further. Put in the fridge. Let chill for half an hour.
  • Remove from the fridge and pop the egg halves out from the moulds.
  • Using a heated baking tray turned upside down, carefully press the bottom of each half of the chocolate eggs then stick the two halves together.