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Perfect Homemade Chocolate Caramel Easter Eggs with Sea Salt

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These homemade chocolate caramel Easter eggs feature a glossy tempered chocolate shell filled with luscious soft-ball stage caramel, finished with a sprinkle of flaky sea salt for a perfect balance of sweet and salty.

Ingredients

Scale
  • 2 cups granulated sugar (400g)
  • 6 tablespoons unsalted butter (85g), cut into pieces
  • 1/2 cup heavy cream (120ml), warmed
  • 1 teaspoon vanilla extract
  • About 1 teaspoon flaky sea salt (Maldon or coarse finishing salt)
  • 12 ounces good quality dark chocolate (340g), chopped
  • 2 tablespoons corn syrup (30ml)
  • Optional: edible gold leaf or colored sugar sprinkles for decoration

Instructions

  1. Prepare your molds: Make sure your chocolate egg molds are clean and dry. Lightly warm them by holding over warm water briefly to prevent chocolate from seizing.
  2. Melt the chocolate: Use a double boiler or microwave in 30-second bursts stirring in between until smooth. Temper the chocolate by cooling slightly, then warming gently to about 88-90°F (31-32°C) for a shiny finish and snap.
  3. Coat the molds: Spoon or brush a thin layer of tempered chocolate into each mold, covering all sides evenly. Tap gently to remove air bubbles. Place molds upside down over parchment to drain excess chocolate and chill in the fridge for 10 minutes.
  4. Repeat coating: Apply a second layer of chocolate the same way to strengthen the shell. Chill again to set fully (about 15 minutes).
  5. Make the caramel: In a heavy-bottomed saucepan, combine sugar and corn syrup over medium heat. Stir gently until sugar dissolves, then stop stirring and let simmer until mixture turns deep amber (8-10 minutes). Watch carefully to avoid burning.
  6. Add butter and cream: Remove from heat and quickly whisk in butter pieces until melted. Slowly pour in warmed cream while stirring constantly (be careful, it will bubble vigorously). Return to medium-low heat and cook until caramel reaches 235-240°F (soft-ball stage) on thermometer.
  7. Flavor the caramel: Stir in vanilla extract. Let caramel cool slightly but not harden.
  8. Fill the egg shells: Spoon caramel into each chocolate shell, leaving a small gap at the top for sealing.
  9. Seal the eggs: Cover caramel with a final layer of tempered chocolate. Smooth the surface and chill until fully set (at least 30 minutes).
  10. Demold and finish: Carefully pop the eggs out of molds. Sprinkle with flaky sea salt immediately to stick to the chocolate. Add edible decorations if desired while chocolate is still tacky.

Notes

Use a candy thermometer to ensure caramel reaches soft-ball stage (235-240°F). If no thermometer, test by dropping caramel in cold water to form a soft, pliable ball. Always dry molds completely to prevent chocolate seizing. Temper chocolate properly for a shiny finish and snap. Store eggs in airtight container in fridge up to 2 weeks or freeze up to 3 months.

Nutrition

Keywords: chocolate caramel Easter eggs, homemade Easter treats, sea salt chocolate eggs, caramel candy recipe, holiday chocolate recipe

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