Egg in chocolate cream

March 28, 2013  •  Category:

It  dawned on me that Easter is coming up when I saw rows of chocolate eggs all over the chocolate stores in Beirut;  figured I needed to come up with something quick.  My mother subscribes to a French weekly women’s magazine and leafing through it I found what I was looking for; their recipe however was way too bittersweet  for my taste, so I added more sugar. Next time, I”ll go the easy route and just get chocolate pudding!

Here is a chocolate cream that can be whipped in minutes.

Happy Easter and Happy Passover! 

  INGREDIENTS: 4 to 6 servings

  • 2 cups of milk
  • 1/2 cup of whipping cream 
  • 1/4 cup of cornstarch (add one tablespoon more if you like your cream stiffer)
  • 1/2 cup powdered sugar
  • 1/4 cup  cocoa 
  • 1 tsp vanilla extract or brandy
  • 4 jumbo-size eggs
  • 1/2 cup chocolate chips
  • 1 Tbsp unsalted butter
  • Pretzel sticks (optional)

smear choc


  1. Hold each egg and cut the top with a sharp knife; collect the egg into a bowl. Wash the egg inside and out and invert on a towel to air-dry. 
  2. Melt the chocolate chips with the butter in the microwave for one minute and stir the mixture to make it creamy; use a teaspoon to smear some cream along the rim of each egg. 
  3. Heat the milk (less 1/2 cup) and cream in a saucepan with the sugar, cocoa, stirring from time to time until dissolved.
  4. Mix the cornstarch with the milk till dissolved; as soon as the milk starts steaming, pour the cornstarch mixture and stir constantly. Add a teaspoon of vanilla or brandy. The mixture should thicken within minutes. When it is very thick, pour  into the eggs and cool on the countertop. Refrigerate covered and serve cold with a Pretzel stick inserted in each egg if desired.

place dry ingredients in saucepan



17 Comments  •  Comments Feed

  1. Jamie says:

    Mmmmm this looks decadent and so good! And what I love about a thick chocolate cream like this is the multitudes of flavors that can be added – orange, coffee, rum. Perfect treat for Easter – or anytime for those of us who don’t celebrate Easter.

  2. Rosa says:

    Divine! Those eggs are wonderful. A great Easter treat.



  3. Kim says:

    This looks wonderful! What a great way to end an Easter (or Spring) brunch! Thanks for the inspiration.

  4. Susan says:

    Not only did you come up with something quick but also you presented them so beautifully. I love your silver cups at the base.

  5. Belinda @zomppa says:

    What an amazing cool idea! And beautiful!!

  6. Kiran says:

    What a fun chocolate Easter recipe! So creative 🙂

  7. Lisa the Gourmet Wog says:

    I adore your presentation and attention to detail. Bet it taste’s delicious too!

  8. phoeniciana says:

    Hello Joumana,

    I was in Lebanon for a week to visit my parents and I thought about you!!!
    Now I am back in the US, planning the Easter celebration for the family here in Cleveland. Thank you for the inspiring recipes, and for the grat ideas.
    Take care, and all the best!

  9. Tom | Tall Clover says:

    Joumana, these look gorgeous, such a fine presentation of a rich holiday dessert. I may have to try it, but fake it just a wee bit using chocolate pudding. Happy Easter!

  10. zerrin says:

    Amazing presentation! Never used eggs in this way, love how you used their shells! Also your cups are stunning with those evil eye beads!

  11. Yasmeen @ Wandering says:

    What a clever idea, Joumana! Love the presentation, perfect for easter. Or a baby shower, even.

  12. Oui, Chef says:

    Almost too pretty to eat….almost!

  13. T.W. Barritt says:

    What a beautiful presentation! A perfect end to the Easter meal!

  14. Aline says:

    Joumana, I loved it. Where did you get those cups with evil eyes? Pls let me know.

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