Chocolate and Marzipan Easter Eggs

When one thinks of Easter, what most think of is the Easter Egg. What comes to my mind as a treasured childhood memory is the chocolate covered marzipan eggs which is faithfully made to this day every Easter …… at home. It’s a fairly simple recipe. All you need is a little planning as the marzipan needs to be shaped and left to dry for at least a day.


For the Marzipan

200gms Cashew Nuts (almonds can also be used)

200 grams sugar

White of an egg

Rosewater, as required

For the Chocolate

Approximately 400 – 500 gms Chocolate

Method to make the Marzipan:

Grind the cashew nuts to a fine paste with rosewater. Add this rosewater a little at a time so as to get the right consistency. Beat the egg whites till stiff and add the sugar towards the end of the beating. Now add the cashew nut paste, mix well and cook on a low flame till stiff. Take it off the fire and knead it with a little rosewater when cooled till you get a dough that can be moulded.  Mould into half egg shapes and leave them out to dry for a day.

Method to melt the Chocolate

All you need is some semisweet or dark chocolate, depending on the type of chocolate you prefer.You can either use the chocolate bar or chocolate chips. If the bar is used make sure you chop it to small pieces of more or less the same size. This ensures even melting.

You can either melt the chocolate in a double boiler or in a microwave.

One must be very careful while melting chocolate in a microwave. While melting in a microwave, be sure to set it to low / medium heat and keep stirring it at short (20 – 30 second) intervals. Chocolate needs to be melted till it is of a nice flowing consistency.

What we now need to do to make the shells of the chocolate. For this, brush the melted chocolate onto the mould taking care no spots are left without chocolate.

Hold the mould towards the light and ensure no light passes through the mould.

Then place the chocolate coated moulds in the freezer for around 5 – 7 minutes. These shells can be made in advance and stored in the fridge till needed again.

Once the shells are cooled, place the marzipan egg into the shell and using a spoon pour chocolate over the marzipan.

Once all the eggs in the mould are covered with chocolate, tap the mould. This is very important to remove all the air entrapped in the chocolate.

Place these in the freezer for around another 7 minutes. Later turn the mould over and tap the eggs out.

Bite into a few, share the other and Have a Wonderful Easter!!!!

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