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Chocolate Raspberry Eggs

Delicate chocolate shells filled with a velvety raspberry ganache, these handmade confections offer a perfect balance of flavor and texture.
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 12 eggs
Course: Dessert, Treat
Cuisine: American, French
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Chocolate Shells
  • 24 ounces melted and tempered pure semi-sweet chocolate or chocolate candy melts Use high-quality chocolate for best results.
For the Ganache
  • 12 ounces frozen raspberries, thawed Fresh raspberries can be used instead.
  • 2 tablespoons granulated sugar
  • 1 teaspoon fresh lemon juice
  • 16 ounces white chocolate, finely chopped
  • 1 ounce freeze-dried raspberries For added texture in the ganache.

Method
 

Make the Chocolate Eggshells
  1. Fill all cavities in a polycarbonate egg mold with melted chocolate.
  2. Tap the mold gently to release air bubbles, then invert to let excess chocolate drip out.
Harden the Chocolate Shells
  1. Refrigerate pure chocolate for 20 minutes or freeze compound chocolate for 10–15 minutes until solidified.
  2. Remove from the mold and let come to room temperature.
Prepare Raspberry Puree
  1. Puree thawed raspberries with sugar and lemon juice until smooth.
  2. Strain to remove seeds, and measure out ¾ cup of the puree.
Heat Raspberry Puree
  1. Warm the raspberry puree on the stovetop until it simmers, then remove from heat.
Prepare White Chocolate Crumbs
  1. Pulse finely chopped white chocolate until it forms fine crumbs.
Make Ganache
  1. Pour hot raspberry puree over the white chocolate crumbs, pulse to combine, then blend until smooth.
Add Freeze-Dried Raspberry Crumbs
  1. Crush freeze-dried raspberries, sieve to remove seeds, then mix into the ganache and pulse to combine.
Fill the Chocolate Shells
  1. Transfer ganache to a pastry bag and pipe into chocolate shells, leaving ⅛-inch space at the top.
Set the Ganache
  1. Allow filled shells to sit at room temperature for at least one hour.
Seal the Eggs
  1. Pour melted chocolate over the filled eggs to seal and scrape excess for smooth tops.
Final Chill
  1. Chill in the refrigerator until the top layer is fully hardened.

Notes

Store finished chocolate raspberry eggs at room temperature for up to 10 days. For best flavor, allow ganache to bloom at room temperature before serving.