Geode chocolate eggs

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  • Chocolate or candy melts, melted
  • 8 ounces white chocolate, melted
  • Scant 3/4 cup whipping cream, hot
  • Pinch of salt
  • Rock candy in a variety of colours, crushed


    First, make the ganache.
    Combine the white chocolate, salt and whipping cream in a bowl.
    Place in the freezer until thickened, about 1 hour.

    Spread some melted chocolate or candy melts onto the inside of an egg-shaped chocolate mold.
    Place this in the freezer until the chocolate has set.

    Beat the ganache with an electric mixer until it lightens in colour and consistency - it should look whipped and hold stiff peaks.
    Place it into a piping bag fitted with a large, round tip.

    Keep the chocolate eggs in the molds and pipe some ganache onto the inside of the eggs.

    Fill the eggs with rock candy, starting with a dark colour in the middle and working outwards into a lighter colour.

    Transfer the eggs to the freezer for the ganache to stiffen, about 30 minutes.
    Then unmold the eggs and enjoy! Note: it's much easier to unmold the eggs when they are filled with the ganache and rock candy, instead of unmolding just the shells.

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    1. L

      Made this last night and I absolutely love it.

    2. S

      OMG. Thank you for this recipe, it is wonderful!

    3. c

      I love making this recipe its amazing:)

    4. N

      Absolutely delicious.

    5. J

      Love it! Simple yet delicious. Thank you.

    6. N

      I made this tonight for my kids. They loved it. It was very easy.

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