Loaded Chocolate Easter Egg

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Our Loaded Chocolate Easter Egg recipe transforms simple ingredients into a luxurious dessert. Using leftover cake, brownies, and chocolate sauce, this recipe gives you the chance to create a delicious layered dessert inside your Easter Egg!

Prep Time 1

Total Time 1

Servings People

Calories 1628kcal

Author Fay Khoury

INGREDIENTS

Chocolate Easter Egg Shells

¾ cup (¾ cup) dark chocolate melted

Filling

2 (2) chocolate cupcakes or 2 cups brownie bites
½ cup (½ cup) dulce de leche or caramel sauce
⅔ cup (⅔ cup) chocolate fudge sauce

Truffle Ganache Kisses

1 cup (1 cup) dark chocolate
½ cup (½ cup) heavy cream
½ tablespoon (½ tablespoon) cocoa powder

INSTRUCTIONS

Chocolate Easter Egg Shells

Divide the melted chocolate between the plastic Easter egg moulds. Swirl to cover the surface evenly, ensuring there are no gaps.
Tap and rotate the mould to distribute the chocolate evenly. Use an angled spatula to remove excess chocolate from the edges.
Invert the mould over a bowl, tapping to remove excess chocolate. Then, clean the edges with the spatula for a neat finish.
Refrigerate until the chocolate sets completely.
Prepare chocolate donut rings using a silicone donut mould filled with melted chocolate for the eggs to stand on. Once set, release from the mould.
Attach the chocolate donut rings to the serving plate with a little melted chocolate.
Carefully release the chocolate egg halves from their molds and fix them onto the donut rings with melted chocolate to secure.

Layering The Filling

Begin by layering cake or brownie pieces inside each chocolate shell.
Drizzle with chocolate sauce, followed by dollops of dulce de leche or caramel sauce.
Repeat the layering process until all ingredients are used, then refrigerate.

Ganache Kisses

Combine the chocolate and heavy cream in a microwave-safe bowl.
Microwave in 30-second bursts, stirring between each, until smooth.
Cool in the refrigerator, stirring every 10 minutes until thick enough to pipe.
Transfer the ganache to a 14" piping bag fitted with a plain piping tip and pipe ganache kisses over each dessert.
Dust with cocoa powder and refrigerate until ready to serve.

NOTES

Ensure the egg molds are thoroughly coated with chocolate for a smooth and even shell.

When layering the fillings, consider the balance of flavors and textures to create a delightful taste experience.

The ganache should be thick but pipeable; if it's too runny, allow it to chill longer.

For an extra festive touch, consider garnishing with mini Easter eggs or edible glitter.

Serve chilled for the best texture and flavor experience.

NUTRITION