Chocolate Eggs Filled with Strawberry & Coconut White Chocolate
These chocolate eggs are an indulgent and delightful addition to the table. With a fruity strawberry and coconut filling set into dark chocolate eggs, these are a chocolate and fruit lovers' dream.
Ingredients
Chocolate Egg Molds
- 18 oz good quality chocolate (I use 1/2 bittersweet ghirardelli chips, and 1/2 semisweet)
Strawberry Coconut White Chocolate Filling
- 2.5 tbsp pulverized freeze dried strawberries You will have extra if you use a 0.8oz package
- 2 cups good quality white chocolate chips
- 1/2 cup sweetened flaked coconut
- 1/2 cup heavy cream
Candy Coating
- 1 package vanilla candy coating
- pulverized freeze dried strawberries, for topping
Instructions
Set the chocolate in the egg molds
- Heat 3/4 of your chocolate (in a double boiler or microwave) until it reaches 113 deg F (46 deg C). Stir in the remaining chocolate until smooth.
- Spread a thin layer of chocolate in your molds with a pastry brush, then set in the fridge 10 minutes. Repeat for a total of three layers. Unmold the egg halves carefully.
Prepare your filling
- In your microwave, melt your white chocolate and cream in 15 second intervals, until smooth.
- Add the coconut and strawberry. Cool Completely.
Fill eggs
- When filling is cool, fill your egg halves. Use a torch or a metal tray set over a gentle flame to melt the edges and join your egg halves.
- Heat your candy coating according to the package instructions. Roll your eggs in the coating, top with strawberries, and allow to set.
- Enjoy!