Tenina.com's Nutty Tempered Chocolate Easter Eggs



  1. Place the 350g chocolate into the Thermomix bowl.

  2. Melt chocolate 15 min/50°C/speed 2/MC off. Stop part way through and scrape down sides of bowl as required. Check that no chocolate is stuck on top of the blades.

  3. Add the extra 50g chocolate into the melted chocolate (not on top of the blades) and stir 10 min/speed 1/MC off.

  4. Stop occasionally and push the chocolate back down into the base of the Thermomix bowl as required.

  5. Dip the tip of a spatula into the chocolate and leave it on a silpat mat at room temperature. It will start to lose its high sheen quickly and look very satin like if tempered correctly. It should set within minutes. If it is not ready, keep stirring with no heat 1 minute at a time then test again.

  6. Stir the chocolate as needed whilst it cools on speed 1.

  7. Pour into moulds of choice, if using Easter egg moulds, roll the chocolate around the outside of the mould making sure you get as need a top edge as possible. (Do what I say, not what I do!) Fill with nuts and push them into the chocolate, drizzle with any remaining chocolate to hold them in place.

  8. These should set within 10 minutes in the fridge and drop right out if tempered correctly. Please read the notes.

  9. Decorate with just a brush stroke of gold or silver dust using a clean eyeshadow brush.

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