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. s

      Unfortunately it is not in my taste.I do not recommend it.

    2. E

      I used your recipe as a starting point and then added a few of my own things.

    3. M

      This was absolutely delicious!!

    4. S

      I work all day every day M-S. On my way home from work, I read this article, got home followed all the instructions they all taste good. Thank you for the recipe!!

    5. J

      Your site is the only one I use because I know everything will end up great!

    6. S

      This is a beautiful dish!

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