Professional Peanut Butter Egg Recipe
Create candy-shop quality treats with this Peanut Butter Egg Recipe. Featuring a glossy, snappy chocolate shell and a perfectly textured sweet and salty fudge filling that rivals the classics.
Equipment
- Polycarbonate or Silicone Egg Mold
- Microwave-safe Bowl
- Offset spatula or bench scraper
- Piping bag or spoon
Ingredients
Chocolate Egg Shells:
- 16 ounces melted and tempered dark, milk, or white chocolate
Peanut Butter Fudge Filling:
- 8 ounces white chips
- 4 ounces Reese's peanut butter chips
- 8 ounces creamy peanut butter
- 1 pinch salt
Instructions
Prepare the Chocolate Shells
- Fill each egg cavity in your mold with melted and tempered chocolate, ensuring the chocolate reaches every corner for a strong, even shell.
- Tap the mold firmly against the counter to remove hidden air bubbles, then invert it over your bowl to let excess chocolate drip away, leaving a thin coating.
- Use a bench scraper to clean the flat surface of the mold for tidy edges, then chill for 5 to 15 minutes until the shells are fully set.
Make the Filling
- Combine white chips and peanut butter chips in a microwave-safe bowl. Heat in 30-second bursts, stirring in between, until the mixture is smooth.
- Stir in the creamy peanut butter and pinch of salt until silky. Let the filling cool to 90 degrees Fahrenheit to prevent melting the chocolate shells.
Fill and Seal the Eggs
- Pipe or spoon the filling into each shell, stopping 1/16 inch below the top edge. Chill for at least 1 hour until the filling is firm and matte.
- Pour a final layer of melted chocolate over the filling to seal the eggs. Scrape the surface flat and chill until the bottom layer is completely hardened.
Unmold
- Carefully release the eggs from the mold. If tempered correctly, they should pop out easily with a high-gloss finish.
Notes
Professional Finish: Polish your mold cavities with a cotton ball before filling to ensure a high-gloss shine on the finished chocolate shells.
Texture Secret: Use commercial creamy peanut butter instead of natural varieties to ensure the filling sets properly and remains stable at room temperature.
Storage Tip: Store finished eggs in an airtight container in a cool, dry place for up to 2 weeks, or refrigerate for up to 1 month for longer freshness.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 385kcalCarbohydrates: 36gProtein: 6gFat: 26gSaturated Fat: 14gCholesterol: 8mgSodium: 115mgPotassium: 190mgFiber: 1gSugar: 32gVitamin A: 15IUCalcium: 65mgIron: 1.2mg
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