Golden Easter eggs

Golden Easter eggs

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  • 12 large free-range eggs
  • 510 g white, dark or semi-sweet chocolate, melted (approximately 2 1/4 cups)
  • 1 1/2 t edible gold powder (available from baking supplies shops)
  • 1 t tequila, plus drops as needed, optional of course. Or use orange extract.

Cooking Instructions

Wash eggs in warm water and dry thoroughly. Insert a sterlised needle into the narrow end of the egg to make a small hole and a skewer into the large end to make a slightly larger hole.

Pierce the yolk of the egg with the skewer and blow out the contents of the egg by blowing into the small hole.

Put the eggshells into a pot and fill with warm water until the shells are covered. Bring the water to the boil, then reduce heat and simmer for 10 minutes.

Carefully pour out the hot water and gently rinse the shells with more hot water. Remove the shells from the water and place large hole down on a towel. Allow to dry for 30 minutes.

Pour the melted chocolate filling into a pastry piping bag fitted with a small round tip and fill the prepared egg shell through the large hole. Return the filled eggs to the egg carton.

Place the gold powder in a medium stainless steel bowl and add the tequila. Stir until completely blended.

You can adjust the thickness of the mixture by adding tequila a drop at a time until you obtain the desired thickness. The mixture should be thin enough to easily spread. Use an artist's brush to paint the eggshells gold.

Put the carton of painted eggs into a freezer for 7 - 10 minutes to firm the chocolate and set the paint.

To eat, crack and peel the shell off just like you would a hard-boiled egg, then enjoy the hardened chocolate inside.

Francisco Migoya Recipe by: Francisco Migoya
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