Dark chocolate and peanut Easter egg

Name: Dark chocolate and peanut Easter egg
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 1
Ingredients: Dark chocolate (for coating) 2.2 lbs; Roasted salted peanuts 1 ¼ cup

it es fr de br

169

Calories per serving

Gluten Free
Vegetarian

Energy Kcal 169
Carbohydrates g 14.8
of which sugars g 14.7
Protein g 2.6
Fats g 11
of which saturated fat g 5.52
Fiber g 0.7
Sodium mg 20

Difficulty: Very difficult
Prep time: 45 min
Cook time: 15 min
Makes: 1 pieces
Cost: Average
Note + the hardening of chocolate in the molds

PRESENTATION

Dark chocolate and peanut Easter eggs bring a fresh spin to the classic Italian Easter tradition. Usually, Easter in Italy is all about huge displays of shiny chocolate eggs. But this dark chocolate peanut butter Easter egg? It's something else entirely—with its crunchy toasted peanuts and deep, rich chocolate flavor. Really, it's a game-changer. In northern Italian cities like Milan, people love trying new things during the holidays. And this recipe? Totally fits that vibe.

It has that tender bite you expect from really good chocolate, plus a salty kick from the peanuts that makes each piece super satisfying. The peanuts break up the sweetness and make the whole thing more interesting, especially when you use high-quality dark chocolate—the kind with that bitter edge that melts just right.

While some folks might be used to plain chocolate eggs, once you taste this Easter egg recipe, you’ll see why it’s a favorite among those seeking something a little more grown-up. And you know, serving up homemade peanut butter eggs like this on Easter always gets a reaction. It's true. The combination of crispy peanuts and smooth, moist dark chocolate feels both festive and a bit fancy.

It’s one of those easy Easter treats that surprises everyone—especially when they find out it’s homemade. For real, this twist on the traditional egg is a big hit for anyone who likes DIY Easter candy or just wants new Easter dessert ideas. Plus, you can make it your own by using peanuts from southern Italy or even adding a sprinkle of sea salt for extra flavor.

These chocolate peanut butter eggs go over well at big family lunches or even as a special gift wrapped with a bow. Every sweet and golden bite is a mix of old-school tradition and modern style that makes the holiday feel extra special. Whether you’re a fan of dark chocolate or just love trying new treats, this Easter egg is sure to impress and delight everyone at the table. And here's the thing—it's super easy.

INGREDIENTS
Ingredients for 1 Easter egg (mold of 10 inches): Dark chocolate 2.2 lbs (1 kg) - (for coating); Roasted salted peanuts 1 ¼ cup (170 g)

Preparation

How to prepare Dark chocolate and peanut Easter egg

To make the dark chocolate and peanut Easter egg, start with the tempering of the chocolate: chop the dark chocolate 1, melt it in a bain-marie (it's preferable that the water in the saucepan does not touch the bottom of the bowl where you put the chocolate); measure the temperature with a kitchen thermometer and when the chocolate reaches a temperature of 129°F, dry the bottom of the saucepan (you can leave the boiling water in the saucepan) and pour 2/3 of it onto a marble slab placed on a worktop 3 (the marble slab has a lower temperature than the worktop, making it suitable for cooling the chocolate quickly).

Start working the chocolate on the marble slab with a spatula and scraper 4, spreading it over the surface. When it reaches 82°F (always measure with the kitchen thermometer) 5, transfer it to a bowl where you left the remaining 1/3 of chocolate and mix: the chocolate should reach 88/90°F 6. If at any stage the temperature drops too low, always keep the saucepan with the hot water bath handy to slightly warm the chocolate. Conversely, if it's still too hot, repeat the marble spreading operation with a small portion of the chocolate.

Pour the tempered chocolate into a 10-inch Easter egg mold 7; distribute the chocolate to the edges by rotating the mold. Then, after 1 minute, flip the mold onto a tray and let the excess chocolate drip out. Tap the mold lightly to eliminate air bubbles; collect all the excess chocolate and put it back in the bowl. Flip it back and wait about 20 minutes for it to crystallize 8; then with a scraper remove the chocolate peaks to level the edges 9.

While the chocolate sets, combine the roasted peanuts with the chocolate collected in the bowl 10 and mix with a spatula. Wait 10-20 minutes and use a scraper to remove the peaks again if necessary. Pour the chocolate with peanuts into the two halves of the mold 11 and redistribute with a circular motion. Wait 1 minute, then flip the mold to remove the excess 12. Wait about 20 minutes, then again remove the peaks with a scraper to level the edges if necessary. Wait 3 to 6 hours to allow the chocolate to crystallize well. If the temperature exceeds 68°F, you can set the chocolate in the refrigerator.

When the chocolate is well set, unmold the eggs by slightly twisting the mold and gently flipping it onto the work surface 13. Lightly heat a large pan, then turn off the heat and move it to the work surface. Place one egg half at a time with the edges on the bottom of the pan; wait a few moments for the edges to warm slightly, then insert the surprise into the egg and join the halves; hold in place for a few minutes to adhere the two halves. Your dark chocolate and peanut Easter egg is ready to be gifted and enjoyed on Easter Day!