Luxury Homemade Easter Egg

Luxury gluten free Easter Egg made with hazelnuts and Schär chocolate Bulé.


300 g milk chocolate
2 packages Bulé
75 g chopped hazelnuts



  • 1 Egg mould (19cmx13.5cm)


  • Melt 200g chocolate over a bain marie until smooth before mixing in 3 crushed Bulé and 75g chopped hazelnuts.
  • Coat inside of the egg mould evenly with the chocolate mixture and allow it to dry upside down on parchment for 10 minutes in the fridge.
  • Melt the remaining 100g and spread inside of the egg to make sure there are no gaps or thin chocolate.
  • Leave in the fridge for 1 hour to ensure fully set.
  • Once hard, heat a baking tray and melt the ends of the egg and stick together with 3 Bulé in the middle.
  • Heat a palette knife and seal the edges if needed and fill any gaps with remaining melted chocolate.
  • Return to the fridge for 30 minutes.
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