Easter Crushed Almond Chocolate Egg

Easter is approaching and there is NO proper celebration without a chocolate egg!

A few years ago I shared here on Expatcucina an easy recipe for making Dark Chocolate Egg.

A few days ago the web editor of Shanghai Family asked me to write a similar recipe to share on their website so I decided to make this 2 layers chocolate egg with dark chocolate and crushed almonds.

This is definitely an affordable, easy and convenient way for making your own Easter chocolate egg this year.

The proper way for making chocolate egg would require to temper the chocolate – this is a method of heating and cooling chocolate for coating or molding. The heating and cooling separates the cocoa solids and ensures the set chocolate will have a high gloss and smooth finish. To temper the chocolate you will need a cooking thermometer, a heat-proof bowl and saucepan of hot water, things that most “normal” people don’t really have in their kitchen.

This recipe is a simplified one that will still get you a nice, smooth and glossy chocolate egg!


  • 400 g dark chocolate
  • ½ cup crushed almonds
  • egg mold

Polish the inside of the mould with a piece of paper kitchen towel. Then dampen a piece of kitchen towel with a little flavorless oil, sunflower will do, and polish the inside of each mould with the oil. This ensures a highly polished finish to the chocolate and also helps to release the set chocolate from the mould.

Break the chocolate into small, even pieces and melt gently in a bowl over a saucepan of hot, not boiling, water


Brush the mold with half of the melted chocolate until all coated


crushed some almonds


and  sprinkle’em on top of the chocolate layer. Leave to set, flat side down on a surface covered in paper


Repeat again with the remaining chocolate.  Wait for about 20 minutes for the chocolate to set in between layers. Draw a clean ruler or the flat edge of a knife across the chocolate to ensure a clean edge every time you add a layer. This is important so that the two sides of the egg stick together evenly. Leave to chill in your fridge until set.

Carefully un-mould the egg halves and place on a clean surface taking care not to handle the chocolate too much as it will start to melt from the heat of your hands.

To stick the two edges of an egg together, heat a baking sheet and then place the edges of two halves on it for a few seconds, then gently push the edges together.


You can decorate now your egg with colorful icing or wrap it up in cellophane paper and give it away as a present to your friends/family.


– LittleDani

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.