Chocolate Caramel Easter Eggs (Print Version)
# Ingredients:
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12 tablespoons rich caramel
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1 1/3 cups good-quality chocolate for melting
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Silicone molds for making egg shapes
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Colorful sprinkles for decoration
# Instructions:
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Melt the chocolate until silky smooth. You can microwave it in small increments while stirring often, or use a double boiler if preferred. Once ready, coat the inside of each egg mold cavity with some chocolate. Spread it evenly with a medium-thick layer, covering up the sides completely. Make sure it’s sturdy enough to hold the caramel later without being too thick to close the egg.
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The chocolate should still be soft but not too warm when you add the caramel. Drop in about 1 to 1.5 tablespoons of caramel per egg, depending on how thick your chocolate base is and how much space is available. Don’t overdo it—you’ll need room to seal the top layer afterward.
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Carefully spread out the caramel with a small spoon so it sits flat in the chocolate shell. Then, completely seal the egg by adding a layer of chocolate to cover the top. Be sure to connect the edges from the top layer to the chocolate shell. Smooth the tops as neatly as possible for a nice finish.
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Transfer the filled mold to the freezer for 10–20 minutes. This firms up the chocolate faster than a fridge and ensures the eggs can be removed from the mold cleanly when they’ve set.
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Once the eggs are solid, stretch the silicone mold to release them gently. Push each egg out carefully onto a cold tray or plate. For decorating, drizzle melted chocolate across the top, rewarming it if needed, and immediately sprinkle on decorations before it hardens. Work quickly since the chocolate will set in no time.
# Notes:
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These caramel-filled chocolate creations are a perfect surprise for Easter and shine brighter than what you'll find in stores!
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Store them in a sealed container in the fridge so they stay fresh and don’t lose their shine or texture.