Cyril Lignac's delicious and easy recipe for making your own Easter eggs

Recette Oeufs De Paques Cyril Lignac

Confinement requires, those who are not sure of being able to order their Easter eggs on time can always get started at home. Cocoa maniac with his companion Benoît Couvrand , Cyril Lignac guides us step by step to discover how to easily make delicious eggs.


Melt 350g of dark chocolate in a bain-marie up to 40-50 °. Off the heat, add the milk chocolate previously crushed on the melted chocolate, then mix.

Place the container of melted chocolate on a pot of hot water for 30 seconds.

Then dip the brush in the chocolate and distribute evenly among the molds. Wipe the edges of each shell with a spatula. Let stand in the refrigerator for 3 minutes.

Pour the rest of the melted chocolate into your shells and remove the excess to get a smooth top. Tap the mold to evacuate any air bubbles.

Place the pan upside down on a plate and let rest again in the refrigerator for 15 minutes.

Unmold the chocolate eggs using a knife if necessary. Place a tray on a pot of hot water and let the edges of the shells melt a little.

Put the two halves together to form chocolate eggs .

Also find the recipe for honey madeleines and marbled cake by Cyril Lignac

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