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mini egg popping candy
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Chocolate Mini Eggs with Popping Candy

You’re going to love these Chocolate Mini Eggs which are filled with Popping Candy! They’re easy to make and are a whole lot of fun to eat!
Prep Time45 mins
Total Time45 mins
Course: candy
Cuisine: International
Keyword: chocolates, Easter, treat
Author: Angela – Only Crumbs Remain

Ingredients

  • 300 g Milk Chocolate or use dark or white chocolate. See notes 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

Instructions

  • Prepare the chocolate mould. Ensure the chocolate mould is thoroughly clean and dry.
  • Prepare to temper the chocolate. Have to hand a tea towel or square of kitchen roll; piping bag (no nozzle required); and a long sharp knife or long pallet knife.
  • Begin to temper the chocolate. Break the 300g chocolate into small pieces and place into a heatproof glass bowl. Build a bain marie by suspending the bowl over a pan containing some water, ensuring the water doesn’t touch the base of the bowl. Place the bain marie on the hob over a low – moderate heat. Allow the chocolate to start to melt. Stir the chocolate making a note of the temperature. Melt the milk chocolate to 46℃ / 115℉. Be careful not to take it any higher than this temperature as it could soon seize and become unworkable!
  • Cool the chocolate. Remove the bowl from the bain marie and sit it on the tea towel / kitchen roll. Stir the chocolate constantly whilst monitoring the temperature. You’re aiming for it to reduce to 26℃ / 80℉. This will take a number of minutes and will start to thicken as it cools.
  • Reheat the chocolate to make it workable. Return the bowl of chocolate to the bain marie. Continue to stir and monitor the temperature. You’re aiming for it to increase to 30℃ / 86℉. The chocolate is now tempered. Remove the bowl from the heat and sit it back on the tea towel / kitchen roll.
  • Fill the chocolate moulds. Transfer some of the chocolate into a piping bag. Cut the tip off the piping bag. Pipe some of the tempered chocolate into the moulds so that they are about a third full. Pinch the tip of the piping bag to help prevent dribbles of chocolate getting over the top of the mould. Set the piping bag aside (position it carefully so that the remaining chocolate doesn’t pour out – we found it easier to rest it in a pudding bowl). Use the tip of a teaspoon to scatter some popping candy onto the chocolate (be generous). Aim for most of the popping candy to sit in the centre of the chocolate. Pipe over more chocolate so that the mould is full. Lift the chocolate mould a little way above the work surface and tap it onto the work bench to help remove any air pockets. If necessary use a long sharp knife or pallet knife and run it along the length of the chocolate mould to level the top of each of the eggs (though decorating them with sprinkles helps to disguise any eggs which are less neat.)
  • Set aside to firm up. Set the chocolate shells aside until set for at least an hour, avoid putting them in the fridge.
  • Turn out. Once the chocolate has completely set it will have shrank very slightly. Turn the chocolate shells out carefully.
  • Heat the oven. Turn the oven on. Place a baking tray into the oven. Allow it to get hot.
  •  Join the egg shells together. Remove the hot tray from the oven. Place one of the solid chocolate egg halves on the hot tray for a second or two so that it melts the base of the chocolate shell a little. Position the shell onto another of the egg halves. Push the two halves together gently to help ‘glue’ them together. Set aside to firm up. Pair up the remaining chocolate halves in the same way. You may need to re-heat the tray during this process.
  •  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

Specific Equipment
Digital Sugar / Chocolate Thermometer Mini Egg Chocolate Moulds, or chocolate moulds of other shapes. 2 Piping Bags (1 fitted with a small writing nozzle)
The 300g of chocolate may seem excessive but it is near impossible to temper small quantities of chocolate. Any leftover 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.
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℉.
Aim to keep the popping candy dry to avoid it spoiling and losing its ‘pop’.
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.