- Colored Candy Melts (I used yellow, blue, pink, and white to create all my colors)
- Egg shaped candy mold (I got mine at the craft store)
- Microwave safe bowl
- 9 ounces pink candy melts
- 1/2 cup heavy cream
- 5 TBSP Rosé wine
Begin by melting your first two colors of candy melts for the to create the marbled egg shell.
Add dollops of melted chocolate to the egg mold and use the spoon to swirl the two colors together to create a marbled look. Then use the spoon to spread the chocolate up the sides of the mold to make sure the entire egg is covered in a 1/4″ thick layer. Place in the fridge to harden.
While the chocolate is cooling, it’s time to make your ganache. Place the pink coating chocolate in a bowl and add the cream. Microwave until the cream just starts to bubble and then remove and stir until the mixture is nice and smooth. Add in your rosé and mix to combine.
Remove your chocolate shells from the fridge and fill about 3/4 of the way full with the rosé ganache. Place back in the fridge to let the ganache cool and get thick.
Once cooled, melt more coating chocolate and fill the rest of the mold bringing the egg level with the sides of the mold. You may need to use an offset spatula or even a popsicle stick to smooth out the chocolate and make it level. Place the eggs in the fridge one last time to set. Once the chocolate is firm, un-mold your eggs. If you only have a few molds like I did, just repeat the process until you have all the eggs you want. If you are making a big batch I recommend investing in several molds to make the process quicker.
I would recommend serving the eggs within a day, otherwise, put them in a food storage container and keep them refrigerated until you are ready to serve them.
Now that’s the perfect finish to Easter brunch if you ask me!