These White Chocolate and Lemon Filled Easter Eggs are a simple yet festive Easter treat. Hollow chocolate eggs are filled with an easy-to-make creamy, fluffy white chocolate filling and a dollop of lemon curd for the “yolk”!
Easter eggs are best when they’re chocolate, in my opinion! And filled with a fluffy whipped white chocolate ganache, plus a tangy dollop of lemon curd? Yes please! And of course, these adorable and delicious Easter treats are easy to make. All you need are store-bought hollow chocolate eggs and a few other simple ingredients.
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Here’s what you’ll need to make these White Chocolate and Lemon Filled Easter Eggs:
- Hollow chocolate eggs: you can use any size you can find in the store, as long as they are not super tiny. And, they must be hollow of course! I made this recipe with two sizes of chocolate egg: one about the size of a real egg (that had a candy shell on the outside), and a smaller variety about 2 inches long.
- White chocolate chips
- Heavy whipping cream
- Lemon extract: if you don’t have lemon extract, you can use any extract you like or have on hand. Vanilla always works, or coconut would be delicious!
- Lemon curd: I used store-bought lemon curd, but homemade would also work of course.
- Pinch of salt (not pictured): even a small pinch of salt helps round out the flavor of the white chocolate filling and keeps it from tasting too sugary!
How to cut the top off hollow chocolate eggs
This is one of the most important steps! For this recipe I experimented with two different types of hollow chocolate eggs – a regular, standard chocolate egg and also one with a thin candy coating. Through trial and error, I developed two different techniques for both varieties of eggs:
Regular chocolate eggs
For the standard, regular chocolate egg, here is the technique that I found worked the best:
- Peel the foil wrapping off about half way down. Leaving the bottom of the foil on provides a good handle to grip the egg without melting it!
- Using a serrated knife, make slow, loooong strokes about 1/3 of the way down the egg. Don’t try to press directly down, or cut through the egg all in one go. This will take several strokes.
- Once you finish the first stroke, I found it helpful to pick the knife up and place it down again in the same place you started the first stroke, rather than sawing back and forth. Keep going this way until the top pops off.
Quick Tip: I recommend cutting 1/3 of the way down, because if you cut too close to the top, the hole won’t be large enough to fill easily:
Candy-coated chocolate eggs
I also found these super cute eggs that have a candy shell coating the chocolate. (The brand name is called “Crispo Sugar Coated Dark Chocolate Easter Eggs” if you’re curious).
I love these eggs because they are large (about the size of a real egg), and the colors are really beautiful. But, because of the candy shell, it posed more of a challenge when it came to opening them up. If you can get your hands on some candy-coated chocolate eggs like these, here’s the technique that worked best for me:
- First, grip the bottom of the egg with a paper towel so your hand doesn’t start to melt the sugar coating. Using a small paring knife, gently start scoring a line about 1/3 of the way down the egg. Don’t try to get through the shell all in one pass, use repeated gentle motions.
- Once you can see a tiny bit of the chocolate underneath, point the tip of the paring knife directly down into the score mark.
- Dig the tip of the knife down through the layer of chocolate, then give a gentle twist of the knife;
- And the top should crack right off!
How to display filled Easter eggs
In order to keep the tops of these filled Easter eggs looking beautiful, you will need a way to keep them upright. Depending on the size of your eggs, you’ve got a few different options.
Display options for larger chocolate eggs
For large chocolate eggs (ones around the size of a regular chicken egg), egg cups that are usually used for soft boiled eggs are a fun option. I love these ones with the little chicken feet, so cute! (Affiliate link)
If you don’t have egg cups laying around (totally understandable!), you can also use the bottom half of a regular egg carton. Just cut the top off, and cut it down to fit the number of chocolate eggs you have.
Display options for smaller chocolate eggs
For the smaller chocolate eggs, I used these smaller sized egg cups stuffed with a little bit of Easter grass to help prop the egg up. (Affiliate link)
However, this isn’t really a practical solution to display a large number of eggs (especially since you can fill about 16 – 18 of the smaller eggs with this recipe). So, if you want to display a larger amount of the 2″ size eggs, I recommend filling a tray with a layer of dry rice, which props the little eggs up quite nicely!
Here are a couple quick tips to help you make these filled chocolate eggs perfectly the first time:
- First of all, when whipping the ganache, do not overmix! If you mix too much, the filling can get grainy. So, as soon as the beaters start to create lines in the filling and you see the mixture start to stiffen up, stop! This should take about a minute. Here is what the final texture should look like:
- Also, if you don’t have a piping bag, no problem! You can just spoon the fillings into the eggs with a small spoon. Or, you can use a zip top bag and cut the corner off to act like a makeshift piping bag. If you happen to have a piping tip, you can put that in the corner first before cutting off the end of the bag. Just as good as a real piping bag!
- Finally, you can make the white chocolate ganache ahead of time and store it in the fridge for several days before whipping it. But, after filling the eggs, I would serve them pretty soon after so they look fresh and the tops don’t get dried out.
I hope you like this easy recipe for White Chocolate and Lemon Filled Easter Eggs. If you’ve tried it, please let me know what you thought about it in the comments down below, I would love to hear from you! You can also follow me on Facebook, Instagram and Pinterest to see more delicious recipes from Nibble and Dine!
And, if you need another festive Easter treat to round out your Easter dessert table, try my recipe for Easter Nest Donuts!Print
An easy and festive Easter treat – chocolate eggs filled with a whipped white chocolate filling and a dollop of lemon curd as the “yolk”!
- hollow chocolate eggs (see note)
- 1/2 cup white chocolate chips
- 1/2 cup heavy whipping cream
- 2 – 3 drops lemon extract, or other extract of your choice (vanilla, coconut, etc.)
- 3 tablespoons lemon curd (store-bought or homemade)
- pinch salt
- Place the heavy whipping cream into a small microwave-safe bowl. Microwave on high for 60 seconds.
- Add the white chocolate chips to the hot heavy cream. Let sit for 2 minutes, then add the lemon extract and a pinch of salt. Whisk thoroughly until the mixture is smooth. If the chocolate isn’t fully melted even after whisking thoroughly, microwave for an additional 10 seconds and whisk again.
- Cover the bowl and place in the refrigerator until the ganache is chilled, about 2 hours. The ganache can also be kept in the fridge for 3 – 4 days until ready to use.
- When you are ready to serve the eggs, carefully cut off the tops of each egg about 1/3 of the way down. (See the blog post section “How to cut the tops off chocolate eggs” for some helpful tips.) Either save the chocolate tops to add on top of the finished eggs, or just eat them!
- Remove the white chocolate ganache from the refrigerator. With an electric hand mixer, beat the mixture on medium speed until thickened and fluffy, about 1 minute. Stop as soon as the mixture thickens, do not overmix!
- Using a pastry bag fitted with a small tip, or a zip top bag with a small hole cut in the corner, pipe a small amount of the lemon curd into the bottom of each egg. (Alternatively, you can add the lemon curd to the eggs using a small spoon.)
- Using a separate pastry bag (or zip top bag) fitted with a medium-sized star tip, pipe the white chocolate ganache on top of the lemon curd, filling each egg. (Or, add the ganache to each egg using a small spoon.) Top each egg with the reserved chocolate tops (optional). Serve immediately.
You can use either large or small chocolate eggs, as long as they are hollow. This recipe will fill either 6 large chocolate eggs (roughly the size of a regular chicken egg), or 16 – 18 smaller chocolate eggs (2 inches in length).
Keywords: Easter dessert, easy Easter dessert, filled chocolate eggs, filled Easter eggs