Homemade Chocolate Easter Eggs

These chocolate easter eggs are made without a mold. They are basically oval chocolate truffles . I usually coat half in cocoa powder and the other half in coconut flakes. Store in the fridge for up to 1 week, but they never last that long in my house!

• Preparation Time: 25 mins
• Cooking Time: 5 mins
• Total Time: 30 mins
• Calories: 111 Calories

Ingredients

• 1 tablespoon rum
• ¼ cup heavy whipping cream
• 3 tablespoons unsalted butter
• 9 ounces 85% dark chocolate, chopped
• ¼ cup confectioners' sugar, or to taste
• ¼ cup unsweetened cocoa powder, or as needed
• ¼ cup coconut flakes, or as needed

Recipe Instructions

Step 1

Place chocolate, cream, and butter in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.

Step 2

Remove from heat and stir in rum, followed by confectioners' sugar. Cool briefly, then cover and cool in the refrigerator until firm, about 5 hours.

Step 3

Shape chocolate mixture into oval eggs. Place cocoa powder and coconut flakes in separate small bowls. Roll 1/2 of the chocolate eggs in the cocoa powder and the other 1/2 in coconut flakes. Transfer to the refrigerator.