Recipe
Easy Crunchy Marzipan Easter Eggs
Delicious marzipan Easter eggs with crunch inside, coated with white or dark chocolate. Easy and fun to make and decorate!
Time: 2 hours 
Difficulty: Moderate
Yield: 24 piecesUdstyr
- Dipping fork set
- Callebaut dark chocolate
- Callebaut white chocolate
- Callebaut Gold Salted Caramel Crispearls™
- Callebaut Ruby Crispearls™
- Callebaut Dark Chocolate Crispearls™
- Candy thermometer
Ingredients
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
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.