Peanut butter filled marbled chocolate eggs


For eggs

  • Egg chocolate moulds, you can choose any shape or size you like (I used 2 moulds with 8 cavities each)
  • 2 milk chocolate bars 35% cocoa solids
  • 1 white chocolate milk bar
  • Pink food colouring

For peanut butter filling

  • 100g Peanut butter
  • 50g icing sugar
  • 100g tahini

You will also need an artist’s paintbrush or a clean pastry brush. Parchment paper or shredded paper/tissue, to store eggs.


Wash and dry chocolate egg mould.

Chop chocolate into small chunks and place into 3 separate bowls, one for milk chocolate and split the white chocolate into the other bowls, about 1 third in one and the rest in the other.

Melt chocolate in microwave oven for 30 seconds, then take the bowl out and give it a stir. Place the bowl back in the microwave and repeat the process for another 30 seconds, stopping, stirring and returning to the microwave until the chocolate has melted. Make sure chocolate is melted and not just softened.

Brush mould cavities with a very small amount of oil, making sure it doesn’t form a pool at the bottom of the cavities. Add pink food colouring to small quantity of white chocolate and mix well. Start brushing the cavities in one mould with a little bit of white chocolate and place in fridge for a few minutes for it to harden, while you brush the other mould. Place second mould in fridge. Brush pink coloured white chocolate using same process as above.

Brush all cavities with milk chocolate making sure this time to cover the whole surface. Let harden in fridge for 15 min per each mould.

Apply another layer of milk chocolate and place in fridge to harden completely, this depends on your fridge settings, but somewhere between 40 min and an hour should do it.

Mix peanut butter with icing sugar and tahini and set to the side.

Put on silicone or latex gloves. Heat a non stick pan for a couple seconds, but don’t overdo it, it should still be safe to touch. Turn off the hob. Gently glide the eggs on the pan surface to melt excess. Fill with peanut butter mix, careful not to get drips on the outside of the egg. Do the same with the other half of the egg, but this time add less peanut butter mix. Seal the two halves making sure the peanut butter doesn’t drip and handle with care to not break the eggs. Using a finger carefully wipe off the excess melted chocolate and place in the fridge to harden for 30 min.

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