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Cajeta-Filled Chocolate Eggs

  • Prep 15 min
  • Total 3 hr 0 min
  • Ingredients 3
  • Servings 6

Ingredients

2
bags (11.5 ozs each) chocolate chips
1/2
teaspoon ground chipotle pepper
6
tablespoons cajeta

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

When removing chocolate eggs from the mold, simply pull the mold away from the chocolate for minimal handling.

When I was a teenager, I worked at a candy store in my local mall. But it wasn’t just any candy store; it was a chocolate candy store very popular during the holidays. As you could imagine, Easter was one of the busiest times of the year. There were chocolate eggs with filling of all sorts: caramel, marshmallow, truffles, cream, and coconut, to name a few. But one that surprised me was a cajeta-filled chocolate egg. A few years later, I started to experiment with this very idea every Easter. In my version, I added a little bit of chipotle powder to give it a bit of a kick. And the results are surprisingly amazing; I mean, chocolate, spice, and cajeta!

Directions

  • 1 Empty 1 bag of chocolate chips into a double boiler. Mix until chocolate is completely melted.
  • 2 Sprinkle chipotle pepper into chocolate and mix well.
  • 3 Evenly pour chocolate into a silicone egg mold (I used an Easter egg mold, that had 6 molds).
  • 4 With the back of a spoon, spread chocolate around the entire mold.
  • 5 Refrigerate for 1 hour.
  • 6 Remove mold from fridge and fill the center of each mold with a tablespoon of cajeta.
  • 7 Melt the other bag of chocolate and top all the molds with remaining chocolate. Place back in the fridge for 2 hours or until chocolate is completely hardened.
  • 8 Carefully remove chocolate eggs from molds. Enjoy!

When I was a teenager, I worked at a candy store in my local mall. But it wasn’t just any candy store; it was a chocolate candy store very popular during the holidays. As you could imagine, Easter was one of the busiest times of the year. There were chocolate eggs with filling of all sorts: caramel, marshmallow, truffles, cream, and coconut, to name a few. But one that surprised me was a cajeta-filled chocolate egg. A few years later, I started to experiment with this very idea every Easter. In my version, I added a little bit of chipotle powder to give it a bit of a kick. And the results are surprisingly amazing; I mean, chocolate, spice, and cajeta!

Rate and Comment

Nicole Presley Nicole Presley
September 9, 2015

When I was a teenager, I worked at a candy store in my local mall. But it wasn’t just any candy store; it was a chocolate candy store very popular during the holidays. As you could imagine, Easter was one of the busiest times of the year. There were chocolate eggs with filling of all sorts: caramel, marshmallow, truffles, cream, and coconut, to name a few. But one that surprised me was a cajeta-filled chocolate egg. A few years later, I started to experiment with this very idea every Easter. In my version, I added a little bit of chipotle powder to give it a bit of a kick. And the results are surprisingly amazing; I mean, chocolate, spice, and cajeta!