- The Easter bells are ringing this Sunday, April 5.
- If chocolate eggs have invaded the shelves of supermarkets and the windows of chocolatiers, this is also the opportunity to prepare them yourself.
- In “Le 13h à table”, Mélanie shares with us her recipe for chocolate Easter eggs.
In 2025, the French spent an average of 26 euros on their Easter chocolates. But while the bells of 2026 will soon ring, chocolate prices continue to rise, mainly because of the cocoa crisis. Faced with this increase in prices which can dissuade some consumers from buying their chocolate Easter eggs, it is possible to make them yourself. For “Le 13h à table”, Mélanie offers us a recipe whose cost is between 10 and 20 euros for six eggs, depending on where you buy the eggs. chocolate bars. Mélanie chose two bars of dark chocolate and one bar of white chocolate, directly from her chocolatier in order to get the best advice. “We melt the chocolate in a bain-marie until around 45°C, then we work it until it drops in temperature. We then put it back in a mixing bowl to bring it back up to 31°C”
the latter confides to him. This tip helps preserve the shine of the chocolate.
What ingredients do you need to prepare chocolate Easter eggs?
For six eggs:
- 6 Å“ufs
- 400 g of chocolate of your choice
- Hazelnut powder and vermicelli
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How to make chocolate Easter eggs?
Start by making a hole the size of a nickel in the bottom end of the egg using a clean fork or nail. Gently shake the egg to remove all contents into a bowl. Then rinse the inside of the eggs so that no impurities remain. Meanwhile, boil a pan of water to sterilize the shells for ten minutes. Then collect the eggs and cool them in cold water. Keep the water in your pot boiling for the bain-marie. Meanwhile, cut 350 g of the chocolate bars into small pieces. Melt the chocolate in a bain-marie, making sure to mix continuously to prevent it from burning. Follow the advice of Mélanie’s chocolatier. Using a piping bag, garnish each egg with melted chocolate, up to the brim. Shake each egg while blocking the hole with your thumb. This allows the chocolate to adhere to all sides. “You have to be quite reactive to fill the eggs because the chocolate hardens quite quickly”
comments our cook of the day. Then place the eggs in the freezer for 30 to 45 minutes. Once the eggs have set, carefully remove the shells. Melt the remaining 50 grams of chocolate in a bain-marie for decoration. Dip the top of your eggs in the melted chocolate then sprinkle them with hazelnut powder or sprinkles, as you wish. All you have to do is hide them in the garden or enjoy them straight away…
