Chocolate Easter Egg Tiramisu

Did you ever think you'd eat Tiramisu out of a Dinosaur Chocolate Easter Egg? Sweet, creamy, chocolate-y, and with a touch of coffee... it's the dessert you didn't know you needed ;)

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The first step (and most important part) is to temper the chocolate for the dinosaur egg molds. I bought these silicone dinosaur egg molds from Amazon (linked here) and they were very easy to use. Highly recommend!

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How to temper chocolate?

Tempering chocolate is MUCH EASIER than you'd ever expect. I used to think it was a thing solely for chocolatiers until I decided to wing it LOL

The temperatures for tempering chocolate will also vary depending on dark, milk, or white chocolate. This method can be used for all chocolates, but is primarily for dark chocolate.

1. Finely chop the chocolate bar. Add 2/3rds of the chopped chocolate to a double boiler or a metal bowl over a saucepan of simmering water. Stir until melted, ensuring the chocolate temperature doesn’t exceed 120F.
2. Remove from heat and stir in the remaining third of chocolate until melted. Let cool an additional minute. Add back over the simmering water, stirring for another 2-3 minutes.
3. The chocolate is tempered when you can spread a small spoonful on wax paper and it dries quickly and has a glossy finish with no streaks.

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What is Tony Chocolonely?

Alrighty, let me introduce to you all my favorite chocolate on planet Earth...

Tony Chocolonely offers the tastiest variety of chocolate bars that are fit to feed a crowd, and wonderful for baking! And with their incredibly tasty chocolate, they are on mission to make all chocolate 100% slave free worldwide. Plus, their chocolate is made with all-natural, wholesome ingredients that will leave you speechless!

‍Tony Chocolonely follows strict Sourcing Principles to curate slave-free cocoa that is sold commercially and tastes handcrafted!

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Where to buy Tony Chocolonely?

They are available in most grocery stores nationwide (and internationally), but you can also check out more locations near you or shop online by clicking here.

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TIPS for making the Tiramisu Easter eggs:

• The key is to keep your hands and bowls COLD. And I do mean, ICE COLD! You can place the bowls for the eggs in the freezer for 10 minutes, if needed. If you're hands are too warm, they may also melt through the egg. To help, you can run them under cold water!
• Let the chocolate freeze in the molds until very hardened. If removed too soon, they won't come out solid.
• I say this lightly, but the most challenging part of this recipe will be getting the two egg halves to stick together to become one egg. I recommend running a flat plate under warm warm, placing the edges of the egg molds on it, and gently moving it to melt the edges to an even flatness. Then stick together.
• Use a small clean paint brush or your fingers to brush on more melted chocolate to help seal the eggs together. The tiramisu will try to escape the eggs if there's any holes LOL

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How to store the Tiramisu Easter eggs:

I recommend keeping them stored in the fridge until ready to enjoy.

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Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL

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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram @brightmomentco. It always makes my day seeing y’alls creations!

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“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV