Homemade Scandinavian Style Easter Eggs

One of my family’s Easter traditions is to make homemade chocolate Easter eggs. I remember as a child rolling pieces of marzipan into eggs with my sister and coating them with cohcolate. It’s so much fun to sit at the table and do a project like this – together.

Here’s a recipe for easy homemade Easter eggs that the entire family can take part in making. You’ll make three types of Easter eggs:

• Marzipan Easter eggs with dark chocolate crunch, coated with dark chocolate
• Marzipan Easter eggs with salted caramel crunch, coated with dark chocolate
• Marzipan Easter eggs with ruby chocolate crunch, coated with white chocolate

What Is Marzipan?

Marzipan is a sweet, smooth paste made from finely ground almonds and sugar. It originates in Europe and is especially popular Scandinavia (where I’m based), in Germany and Italy. It’s typically used to mold shapes, cover cakes or fill into pastries or chocolate–particularly around Christmas and Easter.

Easy Crunch with Callebaut Crispearls™

My Easter eggs are made with marzipan and small crunchy chocolate pearls. Callebaut, my favorite chocolate manufacturer, has an extensive range of amazing products for chocolate-making, including little crunchy chocolate pearls called Crispearls™. These little round biscuits are available in a variety of chocolate coatings, including Ruby Crispearls™, dark chocolate Crispearls™ and salted caramel Crispearls™, which I used in my Easter eggs. I basically just stuff Crispearls™ into the marzipan so that the Easter eggs crunch when you eat them.

I really like Crispearls™ because it’s a really easy way to add some crunch to your chocolates. Best of all, their chocolate coating ensures that the biscuit doesn’t go soggy – even if they are put in a high liquid content filling – because the chocolate forms a protective barrier around the biscuit.

How to Roll Marzipan Easter Eggs

If you want perfectly uniform Easter eggs, you should use a wooden egg roller. It makes it easy to roll several Easter eggs at a time, ensuring they are all the same shape and thickness. Here’s how to roll marzipan Easter eggs step by step:

1. Roll a ball of marzipan and press an indentation in the center. Fill the indentation with Callebaut Crispearls™.
2. Gather the marzipan around the Crispearls™ and roll into a ball. Repeat until you get the desired amount of eggs.
3. Lift the lid of the egg roller and add 3-5 eggs, spacing them a bit apart.
4. Put the lid on the egg roller and push it back and forth at high speed while applying some pressure.
5. Lift the lid and check the shape of the Easter eggs. If you want to shape them further you can roll again.

Tip!

To make sure your Easter eggs are the same size, you can weigh the marzipan balls. For example, my Easter eggs weigh 11 grams each.

How to Dip Easter Eggs in Chocolate

I always recommend to use high quality chocolate for projects like this where the chocolate flavor is dominant. There are lots of chocolate substitutes out there, e.g.  chocolate melts, which are easier to work with but have a much sweeter and more artificial flavor than real chocolate.

If you use real chocolate to coat your Easter eggs, you’ll need to temper it before dipping your eggs. If you don’t temper your chocolate it will be dull, rubbery and bland. No one wants that! Learn all about how to temper chocolate here.

If you want to sprinkle decorations on the Easter eggs, do this before the chocolate sets. For example, I sprinkled freeze-dried raspberry dust on the white chocolate Easter eggs.

How to Pipe Patterns on Chocolate Easter Eggs

If you want to decorate your chocolate Easter eggs the same way I have, you’ll need some (more) white chocolate and a piping bag. Piping chocolate can be a bit tricky, but it really only requires three things:

1. Tempered chocolate: Tempering is essential for the chocolate to flow at an appropriate pace and to set quickly. You can’t just melt chocolate and pipe it – you need to temper it first.
2. A small hole: Use a piping bag and make sure the hole is very small. This gives both the greatest control and the neatest result.
3. Practice: It requires a steady hand and also some practice. Try it out!

Recipe

Easy Crunchy Marzipan Easter Eggs

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Delicious marzipan Easter eggs with crunch inside, coated with white or dark chocolate. Easy and fun to make and decorate!

Time: 2 hours hrs

Difficulty: Moderate

Yield: 24 pieces

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• Dipping fork set
• Callebaut dark chocolate
• Callebaut white chocolate
• Callebaut Gold Salted Caramel Crispearls™
• Callebaut Ruby Crispearls™
• Callebaut Dark Chocolate Crispearls™
• Candy thermometer

Ingredients

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Salted Caramel & Dark Chocolate (8 eggs):

• 80 g marzipan
• 1 tbsp Callebaut Gold Salted Caramel Crispearls™
• 200 g good quality dark chocolate*
• Optional: white chocolate for decorating

Dark Chocolate (8 eggs):

• 80 g marzipan
• 1 tbsp Callebaut Dark Chocolate Crispearls™
• 200 g good quality dark chocolate*
• Optional: white chocolate for decorating

White & Ruby Chocolate (8 eggs):

• 80 g marzipan
• 1 tbsp Callebaut Ruby Crispearls™
• 200 g good quality white chocolate*
• Optional: 1 tsp freeze dried raspberry powder

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Instructions

• Roll the marzipan into balls weighing 10-11 grams (0.35–0.4 oz). Press a small indentation in the center of each and place 5–6 Crispearls™ inside. Fold the marzipan around the Crispearls™ and roll it back into a ball.
• Shape into egg shapes—an egg mold or egg roller can help. Let them dry at room temperature for 30–60 minutes.
• Melt and temper your chocolate, one type at a time. Place an Easter egg on a dipping fork and pour tempered chocolate over the top to fully coat. Let excess chocolate drip off, then transfer to a cooling rack or parchment paper. If using white chocolate, sprinkle with raspberry powder before it sets.
• For decoration, melt additional chocolate and transfer to a piping bag. Cut a small hole and pipe your favorite patterns onto the eggs.

Notes

Storage: Chocolate is best stored in airtight containers in a dark, dry place between 16-20° C (60-68° F). This means not in the fridge. If stored properly, these Easter eggs will keep 1-2 months.

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