Easter eggs

Salted caramel mini Easter Eggs

These salted caramel mini easter eggs are so delicious, but they are small so they tend to go quickly! I mixed up the chocolate with layers of white and milk chocolate just to add a bit more variation. I was looking at tempering the chocolate but too be honest I thought since the eggs are so small, the chocolate didn’t require it.┬áThe tempering is a controlled way of melting the chocolate and then cooling it down. It gives the chocolate a shiny appearance, more of a cracking sound when broken and it prevents the chocolate melting quickly on you hands.



  1. Melt half the chocolate over a bowl of simmering water.
  2. Using a pastry brush, spread the chocolate over mini egg moulds.
  3. Pop into the fridge for 15 mins.
  4. Melt more chocolate and add a another layer, repeat with the milk chocolate.
  5. When finished the layering leave the moulds in the fridge for 30 mins.
  6. Pop out the eggs from the mould and place the caramel in the shells.
  7. Join the egg halves together with some melted chocolate and pop back into the fridge to cool.

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