Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Fondant Filled Easter Eggs

by Molly Bakes from Chocolate

Make your own fondant filled chocolate Easter eggs with this gorgeous recipe from the new Molly Bakes Chocolate book. Learn how to temper and mould chocolate along the way.

From the book

Molly Bakes


These are a great treat to make with kids, and you can mix up the sizes if you wish. This recipe makes enough for 12 small eggs or one large one. The filling is a fun surprise when unsuspecting guests crack into an egg.

Read more Read less


For the fondant:
200ml golden syrup
100g unsalted butter, at room temperature
325g icing sugar, sifted
¼ tsp salt
1 tsp vanilla bean paste
yellow food colouring paste
For the coating:
450g plain chocolate, chopped or callets
12-hole chocolate egg mould with 5.5cm cups (or 1 large mould)
2 disposable piping bags

Essential kit

You will need a Chocolate or praline mould.
You will need a disposable piping bag.



In a medium bowl, whisk together the golden syrup, butter, sugar, salt and vanilla until well combined. Place a quarter of the mixture into a small bowl and mix in a tiny amount of food colouring, bit by bit, until you reach the desired colour of an egg yolk. Refrigerate both mixtures for 30 minutes.


In the meantime, melt and temper the chocolate, according to these instructions. Fill the egg moulds with the melted chocolate (following the technique outlined below), and save any excess chocolate. Leave to set, then fill the egg moulds with more melted chocolate to give a nice thick shell of chocolate. Leave to set again, then remove the chocolate shells from the moulds. Each chocolate mould will make half an Easter eggshell.


Remove the fondant mixtures from the fridge. Spoon the white and yellow mixtures into 2 separate piping bags with the ends snipped off. Pipe the white fondant into each chocolate shell, filling them to about three-quarters of the way up. Now pipe a blob of the yellow mixture into the centre of half of the shells. Leave to set. Using a hot knife or spatula, warm the outline of one of the shells, then place another shell on top to seal it, making a complete Easter egg. Repeat with the remaining shells.

How to Mould Chocolates:

You will need:
Baking paper
Ladle or large spoon
Chocolate or praline mould
Large plastic bowl
Disposable piping bag

Lay down a sheet of parchment paper on a work surface or table, ready to catch drips. Using a ladle or a large spoon, spoon the chocolate liberally into the mould.Scrape the spillover of chocolate off the top and sides of the mould. Tap the mould on the work surface to remove air bubbles. Turn the chocolate filled mould upside down over the plastic bowl and allow the chocolate to pour out. When the pouring slows down, use a scraper or large palette knife to tap the side of the mould to make more chocolate pour out.

Once all of the excess chocolate has poured out of the mould it will leave a thin coating of chocolate around each cavity. Scrape the top of the mould clean with the scraper, working towards you, and set the mould aside for the chocolate to set. Once the chocolate has set, transfer your filling into a piping bag, cut the end off and pipe into each cavity, filling them almost to the top and leave to set. To seal, pour a new layer of chocolate over the mould, scrape the mould again to remove the excess chocolate and tap the side of the mould to release any air bubbles. Scrape the top of the mould clean and set aside for the chocolate to set. Once it’s set, check that the chocolate has retracted from the mould. Turn the mould upside down and tap gently on the work surface so the chocolates fall out.


Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week