Looking for a fun and elegant Easter dessert that will truly impress your guests? This Easter egg dessert with chocolate cream filling is the perfect combination of creativity, tradition, and indulgence.
It takes the classic chocolate Easter egg and turns it into a decadent treat filled with a rich, airy chocolate cream that melts in your mouth. Beautiful to present and delicious to eat, it’s a guaranteed hit for your holiday table.
You can use one large chocolate egg to create a dramatic centerpiece for the dessert table, or prepare smaller individual eggs for each guest—either way, it’s a playful and refined twist on a beloved Easter tradition.
This recipe is surprisingly easy to make and only requires a few simple ingredients, but the final result looks like something straight out of a pastry shop.
Decorate the filled egg with fresh strawberries, cookies, or mini candies to make it even more festive. It’s a wonderful way to surprise your family and friends with something unexpected, all while keeping the spirit of Easter alive.
If you love chocolate and enjoy creating beautiful desserts, this Easter egg with chocolate cream filling is a must-try!
Ingredients
Prep Time: 30 Min | Cook Time: 5 Min | Servings: 4
- 1 medium dark chocolate Easter egg (or 4 small chocolate eggs)
- 250 g (9 oz) dark chocolate
- 30 g (1 oz) unsalted butter
- 250 ml (1 cup) heavy whipping cream
Instructions
This stunning Easter egg dessert is as delicious as it is impressive. Perfect for Easter Sunday, it features a hollow chocolate egg filled with a rich and fluffy chocolate cream. You can use one medium-sized Easter egg to serve four people or opt for four individual small chocolate eggs for single servings.
Here’s how to make this eye-catching and indulgent Easter treat, step by step.
Step 1) - Start by finely chopping the dark chocolate and setting it aside.
In a small saucepan, combine the heavy whipping cream and the unsalted butter. Place the pan over low heat and warm the mixture until it’s almost boiling—do not let it reach a full boil. You’ll know it’s ready when the butter has fully melted and small bubbles start forming around the edges of the pan. At this point, remove it from the heat.
Step 2) - Immediately add the chopped dark chocolate to the hot cream and butter mixture. Stir gently but continuously until the chocolate is completely melted and the mixture becomes smooth and glossy.
Step 3) - Let the chocolate cream cool at room temperature for about 10 minutes, stirring occasionally. This allows it to thicken slightly.
At this stage, if you were making a classic chocolate ganache, it would already be ready to use. But since we want a lighter, whipped chocolate cream filling for our Easter egg dessert, we’ll need to take it a step further.
Step 4) - Pour the slightly cooled chocolate mixture into a large mixing bowl.
Using an electric mixer (stand mixer or hand-held), whip the chocolate cream for about 10 minutes, or until it becomes soft, fluffy, and airy. The texture should be similar to a light mousse—perfect for spooning into your chocolate egg.
Step 5) - Prepare the Easter egg. To cleanly open the chocolate egg, heat the blade of a sharp knife over the stove flame for a few seconds. Then, carefully cut along the seam where the two halves are joined. The heat will gently melt the chocolate, making it easier to split the egg without cracking it.
Step 6) - Once the chocolate cream is ready and your Easter egg is open, it's time to assemble your dessert.
Spoon the whipped chocolate cream into the egg shell, filling it generously. You can decorate the top with fresh strawberries, cookies, or mini chocolate eggs for an extra festive touch.
Serve your Easter egg dessert with chocolate cream filling as a show-stopping finale to your Easter meal. It’s sure to impress your guests with both its flavor and presentation.
YOU MUST ALSO TRY:
- Torta Pasqualina
- Lasagna with pesto, potatoes and green beans
- Scarcella (Italian Easter Cookies with Eggs)
- Colomba Recipe
- Chocolate Covered Strawberries
Storage
Once assembled, this Easter egg dessert is best served and enjoyed right away, while the chocolate cream is still soft and airy. The texture of the filling is at its best when freshly whipped, with a light and mousse-like consistency.
If you need to store it, keep it in the refrigerator, covered loosely with plastic wrap or in an airtight container. However, keep in mind that the chocolate cream will firm up as it chills, becoming more solid in texture.
To restore some softness, you can let the dessert sit at room temperature for about 20–30 minutes before serving. This helps bring the chocolate cream back to a smoother, more velvety texture. That said, for the best experience, we recommend assembling the dessert shortly before serving.
Recipe Card
Easter Egg Dessert with Chocolate Cream Filling
Ingredients
- 1 medium dark chocolate Easter egg - or 4 small chocolate eggs
- 250 g dark chocolate - 9 oz
- 30 g unsalted butter - 1 oz
- 250 ml whipping cream - 1 cup
Instructions
- Start by finely chopping the dark chocolate and setting it aside.
- In a small saucepan, combine the heavy whipping cream and the unsalted butter. Place the pan over low heat and warm the mixture until it’s almost boiling—do not let it reach a full boil. You’ll know it’s ready when the butter has fully melted and small bubbles start forming around the edges of the pan. At this point, remove it from the heat.
- Immediately add the chopped dark chocolate to the hot cream and butter mixture. Stir gently but continuously until the chocolate is completely melted and the mixture becomes smooth and glossy.
- Let the chocolate cream cool at room temperature for about 10 minutes, stirring occasionally. This allows it to thicken slightly.
- Pour the slightly cooled chocolate mixture into a large mixing bowl. Using an electric mixer (stand mixer or hand-held), whip the chocolate cream for about 10 minutes, or until it becomes soft, fluffy, and airy. The texture should be similar to a light mousse—perfect for spooning into your chocolate egg.
- Prepare the Easter egg. To cleanly open the chocolate egg, heat the blade of a sharp knife over the stove flame for a few seconds. Then, carefully cut along the seam where the two halves are joined. The heat will gently melt the chocolate, making it easier to split the egg without cracking it.
- Once the chocolate cream is ready and your Easter egg is open, it's time to assemble your dessert.Spoon the whipped chocolate cream into the egg shell, filling it generously. You can decorate the top with fresh strawberries, cookies, or mini chocolate eggs for an extra festive touch.Serve your Easter egg dessert with chocolate cream filling as a show-stopping finale to your Easter meal. It’s sure to impress your guests with both its flavor and presentation.
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