At Easter time, there are easter eggs and chocolate just about everywhere you look! As a parent with young children, this used to cause me a bit of grief. How much sugar is in them? What other nasty ingredients are lurking? How can I keep them from a sugar binge and subsequent meltdown? Learning to make my own chocolate Easter eggs solved my problems and these homemade Easter eggs filled with a delicious coconut caramel are no egg-caption.
What’s so great about homemade Easter Eggs?
Celebrating with home made Easter eggs obviously has the appeal of allowing you to control what goes into them and how much sugar they contain, but that second point is really two-fold – reducing the sugar by using a dark chocolate instead of a milk chocolate makes home made Easter eggs super rich and a little bit bitter, meaning the little ones are less inclined to gobble them one after another!
Experiment with fillings and flavours using whatever you have on hand or simply follow this recipe for a delicious caramel-filled Easter egg with a hint of coconut. Yum!
Homemade Easter Eggs filled with Coconut Caramel
To make these easter eggs you will need an Easter egg mould. You can get these from Spotlight and most cake shops. I find the silicone ones easiest to work with.
- 225ml full-fat coconut milk
- 1/2 cup of rice malt syrup*
- 3 tablespoons of unsalted butter
- 1/2 teaspoon sea salt
- 100g quality chocolate (my preference is Lindt 70%)
* Note: you can use honey in this recipe if you prefer it, but it will taste more like a coconut honeycomb rather than a caramel.
- Place the coconut milk, rice malt syrup, butter and sea salt in a small saucepan and heat on medium until butter has melted and it starts to bubble gently. Reduce the heat to low and stir continuously until it settles into a gentle simmer.
- Simmer for 20-30 minutes, stirring occasionally while ensuring it’s not boiling and burning your sugar. You’ll want your caramel to reach a beautiful amber colour.
- Watch closely from the 20 minute mark. Once it’s reached the desired colour, take off the heat and set aside to cool.
- While the caramel is cooling, chop your chocolate and place it in a double boiler over low heat. Stir gently until melted.
- Allow the chocolate to cool slightly then use a small spoon to place a small amount of chocolate in each egg mould. Once there is chocolate in each egg hole, tilt the mould in all directions several times in a swirling motion so that all edges are covered in chocolate.
- Place the mould immediately in the freezer for 10 minutes to harden. Set aside the remaining chocolate for the final step of assembling the egg halves.
- Once the shells are hard, use a small spoon to fill them with the cooled caramel. Once all shells are filled, place the mould back in the freezer for 1 hour.
- Take the chocolate mould out of the freezer and gentle remove each egg half. Set on your work surface, caramel side up.
- Gently melt the remaining chocolate until it’s just soft enough to ‘glue’ the eggs together – we don’t want it too runny this time. Spoon a very small amount of chocolate onto an egg half and immediately press the other half onto it. Use your finger to gently smooth any excess chocolate around the join.
- Sit the whole eggs in the mould and place them back in the freezer for 10 minutes to set properly, then store them in the fridge in an airtight container or individual foil wrappings until you’re ready to eat them.
Have you checked out the gorgeous Easter goodies available right here at the Little Peeps Easts Shop? Scroll down for some fun ideas!
Marnie is the Founder of Lunchbox Land as well as being Aussie mum to a veggie-loving primary-schooler and a veggie-hating pre-schooler. Marnie created Lunchbox Land to provide lunchbox inspiration, kids nutrition advice, back-to-school guides and healthier lunchbox recipes for healthier kids.
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