White Chocolate Egg
Treat your little one to a delightful homemade White Chocolate Egg that’s sure to make their taste buds dance! With smooth, creamy white chocolate and a sprinkle of colorful edible decorations, this sweet treat is not only visually appealing but also incredibly easy to whip up. Perfect for celebrating special moments or simply indulging in a little chocolate joy!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 2 cups of chopped strawberries (480 ml)
- 2 tablespoons of water (30 ml)
🥛Dairy & Eggs(1)
- 5 tablespoons of powdered milk (75 ml)
🫙Pantry Staples(1)
- 3 tablespoons of coconut oil (45 ml)
📦Other(1)
- 1 teaspoon of pectin (optional) (5 ml)optional
👨🍳 Instructions
- 1
Mix the powdered milk and coconut oil and place in a 3-part egg mold. Freeze for 2 hours. Carefully unmold and use immediately to prevent melting.
- 2
In a saucepan, combine all ingredients for the strawberry jelly and cook over medium heat. Stir until the strawberries melt and reach a jelly consistency.
- 3
Fill the chocolate egg shell with the strawberry jelly. You can also add fresh strawberries for decoration. Serve immediately.
💡 Pro Tips
- ✓Temper your white chocolate egg mold at exactly 84-86°F before filling to prevent thermal shock that causes cracking and ensures a glossy finish.technique84-86°F
- ✓Chill your coconut oil to 65-68°F before mixing with powdered milk to achieve proper crystallization and prevent oil separation during molding.ingredient65-68°F
- ✓Cook strawberry jelly to exactly 220°F (soft ball stage) to achieve proper gel strength without overcooking the fruit's natural pectin.timing220°F
- ✓Unmold the frozen egg at exactly 2 hours - longer creates ice crystals that crack the shell, shorter leaves it too soft to handle cleanly.timing2 hours
- ✓Use a hair dryer on low heat for 3-5 seconds to slightly warm mold edges before unmolding to prevent stress fractures in the chocolate shell.equipment3-5 seconds
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
White Chocolate Egg
Treat your little one to a delightful homemade White Chocolate Egg that’s sure to make their taste buds dance! With smooth, creamy white chocolate and a sprinkle of colorful edible decorations, this sweet treat is not only visually appealing but also incredibly easy to whip up. Perfect for celebrating special moments or simply indulging in a little chocolate joy!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 2 cups of chopped strawberries (480 ml)
- 2 tablespoons of water (30 ml)
🥛Dairy & Eggs(1)
- 5 tablespoons of powdered milk (75 ml)
🫙Pantry Staples(1)
- 3 tablespoons of coconut oil (45 ml)
📦Other(1)
- 1 teaspoon of pectin (optional) (5 ml)optional
👨🍳 Instructions
- 1
Mix the powdered milk and coconut oil and place in a 3-part egg mold. Freeze for 2 hours. Carefully unmold and use immediately to prevent melting.
- 2
In a saucepan, combine all ingredients for the strawberry jelly and cook over medium heat. Stir until the strawberries melt and reach a jelly consistency.
- 3
Fill the chocolate egg shell with the strawberry jelly. You can also add fresh strawberries for decoration. Serve immediately.
💡 Pro Tips
- ✓Temper your white chocolate egg mold at exactly 84-86°F before filling to prevent thermal shock that causes cracking and ensures a glossy finish.technique84-86°F
- ✓Chill your coconut oil to 65-68°F before mixing with powdered milk to achieve proper crystallization and prevent oil separation during molding.ingredient65-68°F
- ✓Cook strawberry jelly to exactly 220°F (soft ball stage) to achieve proper gel strength without overcooking the fruit's natural pectin.timing220°F
- ✓Unmold the frozen egg at exactly 2 hours - longer creates ice crystals that crack the shell, shorter leaves it too soft to handle cleanly.timing2 hours
- ✓Use a hair dryer on low heat for 3-5 seconds to slightly warm mold edges before unmolding to prevent stress fractures in the chocolate shell.equipment3-5 seconds