Chocolate Deviled Eggs, an Easter Dessert that Might Fool Some

By Angela Sellari

You’re not going to believe this Easter dessert. And, no, I didn’t put chocolate in my deviled eggs! I wouldn’t do that – okay, so maybe I would. But that’s not what this is. These Chocolate Deviled Eggs are just that… chocolate with a little yellow butter cream frosting for the yolks. Pretty cute, huh?

These deviled eggs made from chocolate and buttercream icing are such a fun Easter dessert idea, though it seem more like an April Fool’s joke for your guests. It truly is hard to tell that they aren’t real eggs.

My mom recently showed me a picture of chocolate eggs from a magazine she was flipping through. I don’t recall which magazine, might have been Woman’s Day, but it gave me the idea to make these devilishly cute (pun intended) little treats. I think I’ll whip up another batch of these for Easter and play a little trick on our dinner guests, by placing a tray of these next the the real deviled eggs – won’t they be in for a surprise!

These were surprisingly easy to make. I used a half egg chocolate mold that I picked up online, but you might be able to find something similar at your local craft or cake supply store.

To make, simply melt some white chocolate or white candy melts in the microwave, according to package directions. Spoon the melted chocolate into the egg molds, being careful not to overfill. Once the molds are filled, gently tap the mold on the counter a few times to release any air bubbles. Place the mold in the refrigerator until set. This shouldn’t take more than thirty minutes, or so.

For the yolks, I whipped up a batch of my favorite buttercream icing and added several drops of yellow food coloring. Lastly, I piped on the yolks just like you would with ‘real’ deviled eggs, and sprinkled on some red sugar sprinkles for the paprika.

Did I fool you with these?