Crystal Geode Eggs

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  • Chocolate or candy melts, melted
  • 8 ounces white chocolate, melted
  • Scant 3/4 cup whipping cream, hot
  • Pinch of salt
  • Rock candy in a variety of colours, crushed


    First, make the ganache.
    Combine the white chocolate, salt and whipping cream in a bowl.
    Place in the freezer until thickened, about 1 hour.

    Spread some melted chocolate or candy melts onto the inside of an egg-shaped chocolate mold.
    Place this in the freezer until the chocolate has set.

    Beat the ganache with an electric mixer until it lightens in colour and consistency - it should look whipped and hold stiff peaks.
    Place it into a piping bag fitted with a large, round tip.

    Keep the chocolate eggs in the molds and pipe some ganache onto the inside of the eggs.

    Fill the eggs with rock candy, starting with a dark colour in the middle and working outwards into a lighter colour.

    Transfer the eggs to the freezer for the ganache to stiffen, about 30 minutes.
    Then unmold the eggs and enjoy! Note: it's much easier to unmold the eggs when they are filled with the ganache and rock candy, instead of unmolding just the shells.

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    1. M

      Made this tonight and it was wonderful!

    2. C

      Just tried this recipe and really loved it.

    3. L

      Wow. Fantastic! Followed the instructions to the letter and this was awesome...

    4. W

      Thanks - can't wait to try this out!

    5. D

      Loved it! Mine actually looked just like the video. That never happens!

    6. L

      I'm totally hooked. I will make this often. It is amazing.

    7. C

      So months later I finally found time to make this five minute recipe.

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