I’m sure you’re going to love these fun solid chocolate mini eggs with popping a popping candy centre.
And when I say fun, I really do mean fun. Oodles of fun! Are you ready to be transported back to your 8 year old self?
Pop one of these Chocolate Mini Eggs into your mouth and your first taste sensation is of the gold sugar sprinkles. That’s quickly followed by the deliciously silky tempered milk chocolate. And whilst enjoying the melting sensation of the chocolate, comes the really fun part. The popping candy! The party of fireworks exploding in your mouth is sure to catapult you straight back to your childhood and have you reminisce about the confectionery you enjoyed – of which, if you’re like Mr E and myself, I’m sure popping candy was one of them.
And if you’ve never tried popping candy – what are you waiting for! I’m sure you’ll love it in these mini eggs made with delicious chocolate.
Forgive me for teaching you how to suck eggs (😏, I know terrible!), the best way to get the most from the popping candy is to allow the chocolate egg to melt in your mouth rather than chomp on it. Let’s just say that we’ve enjoyed several of these fun eggs which would be perfect for the Easter celebrations, all in the name of experimenting I’m sure you understand! And those which were left a couple of days still had that same great pop sensation as the first ones.
Now, unless you have numerous chocolate moulds to hand it’s pretty likely that you will have some chocolate left over from tempering (it’s near impossible to temper small quantities), so if you’re looking for some recipe ideas to use up your chocolate how about these Double Chocolate Orange Cupcakes where chocolate is used in both the sponge and frosting, or a batch of Chocolate & Peanut Butter Sandwich Cookies may be more your thing. And let’s not forget about the ever popular brownies.
So, here’s how to make Chocolate Mini Eggs with Popping Candy.
Popping Candy! They’re easy to make and are a whole lot of fun to eat!
Hands on time: 45 mins Yield: Several mini eggs (our chocolate mould has 18 half egg hollows to make 9 eggs)
Digital Sugar / Chocolate Thermometer
Mini Egg Chocolate Moulds, or chocolate moulds of other shapes.
2 Piping Bags (1 fitted with a small writing nozzle)
- 300g Milk Chocolate (or use dark or white chocolate. See note b below for the different tempering temperatures)
- Popping Candy (We sourced ours from the baking aisle of our local supermarket)
- Gold Sprinkles (optional)
- Edible gold glitter (optional)
11. Decorate (optional). Pour the gold sprinkles into a small bowl. Melt a little chocolate (about 50g). Pour it into a piping bag fitted with a plain writing nozzle. Pipe melted chocolate around the join area. Roll the egg in the gold sprinkles. Set aside on a plate whilst it sets. Continue with the remaining eggs. Finish with a little edible gold glitter.Notes: a) The 300g of chocolate may seem excessive but it is near impossible to temper small quantities of chocolate. Any left over chocolate can be poured into a bowl lined with greaseproof paper, left to set and then wrapped up in the paper for use another day. b) To temper dark chocolate – melt it to 49℃ / 120℉, cool to 27℃ / 82℉, reheat to 32℃ / 90℃. To temper white chocolate melt it to 43℃ / 110℉, cool to 25℃ / 78℉, reheat to 28℃ / 82℉. c) Aim to keep the popping candy dry to avoid it spoiling and loosing its ‘pop’. d) The chocolate eggs & the popping candy fun are best enjoyed by allowing the chocolate to melt in your mouth rather than chomping them. The popping sensation comes through better this way.
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Cook Once Eat Twice hosted by Corina at Searching for Spice