Nutty Tempered Chocolate Easter Eggs


Tenina Holder

Posted April 5, 2022 (Last updated April 5, 2022)



Total Time




This recipe all starts with melted Couverture chocolate. Couverture chocolate is very high-quality chocolate that contains a higher percentage of cocoa butter (32–39%) than baking or eating chocolate. This addi...


  • Hazelnuts icon
    Hazelnuts100 groasted, coarsely chopped
  • Dark chocolate icon
    Dark chocolate350 g
  • Chocolate icon
    Chocolate50 g
  • Edible gold dust powder icon
    Edible gold dust powderas needed

  • 1. Add dark chocolate to the TM5 bowl
  • 2. Heat for 15 min, 50°C, speed 2
  • 3. Add the extra 50g chocolate into the melted chocolate (not on top of the blades)
  • 4. Stir for 10 min, speed 1
  • 5. Stop occasionally and push the chocolate back down into the base of the Thermomix bowl as required
  • 6. How to test if it is correctly tempered:
  • 7. Dip the tip of a spatula into the chocolate and leave it on a silpat mat at room temperature
  • 8. Stir the chocolate as needed whilst it cools on speed 1
  • 9. Transfer chocolate mixture to demisphere mold
  • 10. Add hazelnuts to the demisphere mold
  • 11. These should set within 10 minutes in the fridge and drop right out if tempered correctly
  • 12. Decorate with just a brush stroke of gold or silver dust using a clean eyeshadow brush

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