What could be more fun than a treat on Easter that you get to crack and then eat?
These chocolate filled eggs are super simple to do but look very elegant and time consuming to make.
Wow your guests with this cute dessert that will hardly take you any time and cost very little to make.
Here’s what you’ll need: eggs, A chopstick or small knife, white vinegar, water, food coloring, chocolate, frosting bag or ziplock bag.
1. I used 8 eggs but choose how ever many you want. I poked them with a chopstick making a 1/4 inch hole on one side of the egg and on the opposite side poked as small of a hole as possible using the same chopstick.
2. Press your lips up against the small hole and blow out all of the eggs contents over the sink, or a bowl if you want to save the eggs for some yummy eggs to eat.
3. To sterilize the eggs place them in a boiling hot saucepan with water and a teaspoon white vinegar.
4. Die the eggs any color you choose. I use 3 c boiling hot water with 1 tbsp vinegar and 10 drops food coloring.
5. After they are the desired shade let them dry.
6. Using a bowl over a saucepan with boiling water pour in your chocolate. Any chocolate you like will do the trick!
Stir as much as possible as the chocolate starts to melt to keep it from burning or getting clumpy.
7. As soon as it’s melted, take your frosting bag or zip lock bag and place it in a tall cup, this makes it easy to fill it with chocolate.
8. Once you get the bag filled I like to tie the top off with an elastic to prevent spillage when working.
9. Cut the tip of the bag off making about a 1/4 inch opening.
10. Place your eggs in an egg carton to hold them in place and fill with the melted chocolate.
11. Refrigerate for at least 2 hours before serving and if you are making ahead of time like I did, leave them in the fridge until an hour before you serve to prevent them from melting.
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