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Easter Eggs

Celebrate Easter with delicious and effortless recipes made using the Thermomix TM6. Whether you’re hosting a family gathering or simply looking for something special to whip up for the holiday, the TM6 makes it easy to create festive and flavourful dishes that are sure to impress. From Brioche Hot Cross Buns, Greek Easter Bread, Scotch Eggs, and more, the TM6 has you covered. Get creative in the kitchen this Easter with the help of the Thermomix TM6.

Easter Eggs recipe for the Thermomix TM6

Useful Items

Wire rack, palette knife, baking tray, oven, baking paper, Easter egg mould

Hints & Tips

  • Ensure moulds are very clean before starting. Polish the insides with cotton wool, so they are dust and grease-free. The shinier the mould, the shiner the chocolate egg.
  • Use very high quality chocolate.
  • Tempering timings and temperatures are specifically for milk chocolate. Dark chocolate and white chocolate will vary.

Ingredients

  • 455 g milk chocolate, small pieces or callets
  • 200 g mini chocolate eggs, or other sweets

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Instructions

  • Place 450 g chocolate in a clean, dry mixing bowl and melt 6 min/37°C/speed 1. Scrape down sides of mixing bowl with spatula then melt again 2 min/37°C/speed 1. Scrape down sides of mixing bowl and blade with spatula then mix, without heat, 1 min/speed 1.
  • Take a half egg mould and pour in a generous amount of chocolate. Tilt mould to completely cover, without using any utensils. Drain any excess back into mixing bowl then place mould upside down on a wire rack in a cool dry place, allowing excess to drip out. Gently tap mould to remove any air bubbles.
  • Repeat process with remaining half moulds. Once dripping has slowed or stopped, scrape edges of the eggs with a pallet knife to neaten and place with edges facing up on wire rack. Scrape down sides of mixing bowl with spatula.
  • When first chocolate layer is partially set (no longer runny), melt chocolate again 2 min/37°C/speed 2.
  • Add remaining 5 g chocolate and mix 1 min/speed 1. Add a second layer of chocolate to each egg half by repeating tilting process. Transfer moulds to wire rack to set completely.
  • Place a flat baking tray in oven and preheat to 50°C. When eggs are fully set, unmould egg halves and lay next to each other on baking paper with edges facing upwards. Fill one half of each egg with mini eggs and other gifts if using. Once oven has reached temperature, remove baking tray from oven then press against egg edges for about 10 seconds to melt a little. Take empty egg half and stick to filled half of egg then hold for 10 seconds, scraping off any excess chocolate with a knife.
  • Allow eggs to dry completely before wrapping up as gifts.
View this recipe on Cookidoo

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