Finding Easter Eggs in Bangkok is never easy and they can be expensive when you do discover them. We have already seem how to make them using moulds but here are some alternatives which are even easier still… so you have no excuse now!
Coconut Cream Eggs
- 8 oz softened Cream Cheese
- 1 tbsp softened Butter
- 4 cup Powdered Sugar
- 1 cup Shredded Coconut
- 1 tbsp Shortening
- 2 cup Semi Sweet Chocolate Chips
- Using a hand mixer, beat cream cheese and butter until blended.
- Incorporate powdered sugar and coconut.
- Refrigerate for 1 hour or until easy to mold with hands.
- Prepare a baking sheet by lining with wax or parchment paper.
- Dust your hands with powdered sugar and mold mixture into egg shapes.
- Place on a prepared baking sheet.
- Place in freezer for 2 hours or until eggs are firm.
- Melt chocolate chips and shortening in microwave by heating for 30 seconds then stirring and repeating until melted and smooth.
- Dip eggs into chocolate mixture insuring that they are completely coated.
- Place back on prepared pan.
- Refrigerate until hardened.
Hollow chocolate Easter eggs recipe
Ingredients and supplies:
- Piping bags or zip-closed bags
- Latex balloons
- Non-stick cooking spray
- Straws or wooden skewers
- Plastic cups or glasses (larger than your inflated balloons)
- Small candies, like robin eggs (optional)
Pour the melted chocolate into the piping bag. Hold the tie of the balloon and lightly spray your balloons with non-stick cooking spray
Next drizzle the chocolate across the bottom of the balloon in all directions. Turn balloon over and continue drizzling chocolate over the top and sides.
Homemade Chocolate Marshmallow Eggs
2 packets of unflavored gelatin
2/3 cup cold water
1 cup sugar
1 1/3 cup light corn syrup
1 packet chocolate
Fill your dish with flour, about an inch thick. The flour will not mix with the gelatin so you can reuse the it afterwards. Use a plastic Easter egg and press into the flour to make the forms for your marshmallows.
Soften the gelatin in cold water in a saucepan. Heat to medium-high heat and add sugar. Stir until dissolved (about 3-4 minutes).
Get your corn syrup ready in a bowl and then pour the hot mixture into the corn syrup. Immediately start beating the mixture on high speed.
Add flavor and food coloring if desired. Continue beating until thick, fluffy and air-filled.
Spoon the mixture into your prepared molds. When the molds are filled, cover the eggs completely with flour and then let them sit out overnight.
The next day, pull the eggs out of the molds and brush all of the excess flour off.
Melt the chocolate and dip the bottom of the egg in. Place the chocolate side down on waxed paper.
Once that chocolate has set (only takes a couple of minutes), you can dip the top in chocolate as well. Make sure to place the bottom of the eggs (dry side) back on the waxed paper so that the tops stay smooth and rounded.
You can either eat the eggs just like that, or you can add some decorations to make them a little fancier. Either way, they are soooo delicious! Enjoy!
Shredded wheat nests
- 200g milk chocolate, broken into pieces
- 85g shredded wheat, crushed
- 2 x 100g bags mini chocolate eggs
- Melt the chocolate in a small bowl placed over a pan of barely simmering water. Pour the chocolate over the shredded wheat and stir well to combine.
- Spoon the chocolate wheat into 12 cupcake cases and press the back of a teaspoon in the centre to create a nest shape. Place 3 mini chocolate eggs on top of each nest. Chill the nests in the fridge for 2 hours until set.