I know it’s been a while! If you follow my Instagram feed, you would know that I’ve been making some cakes during my weekends off and that took time away from blogging. But I hurried my butt to share this project with you this week, because I could not wait another year for an Easter post.
These unicorn eggs are made of hollow candy melt shells, with swirls of pastel buttercream and adorned with a golden fondant horn and pearls and stars. I originally wanted the eggs to be filled with a rainbow mousse that would have beautiful layers when you cut into the candy melt. But I had the toughest time molding the eggs.
The eggs are made with an egg shaped Jell-O mold that I used for my tiramisu eggs a while back. As much as I appreciate the mold, I have a deep love/hate relationship with it. It fails to close properly unless you use excessive force (this might be because my mold is old), and it’s hard to fill because of the small opening on top. But it does make the perfect egg shape when it is molded properly. The tiramisu had a cracked shell look to it, so I didn’t need a perfect shape. Unfortunately, this project required a whole egg shape and it made it more difficult.
If I’m being honest, I almost gave up after failing to mold the eggs on my first attempt. I wasted a whole afternoon of prepping everything, and gathering all the supplies and decorations. But I just had to make it, even if the mousse was a long lost dream. After trying it a second time, I was somewhat successful and 3 out of 6 eggs were usable, and I was a little worried but the end result was so cute that it made the journey worth it.
Chocolate Unicorn Easter Eggs
You will need:
jello egg mold*
1 c. white chocolate candy melts
½ batch vanilla buttercream
a small amount of white fondant
purple gel food color
blue gel food color
pink gel food color
gold luster dust
edible silver stars
tiny confetti sprinkles
colored edible pearls
metallic edible pearls
black edible ink marker
white pearl dust
- Roll out a small amount of fondant with your palms to create a thin white rod. Twist two rods together to create a horn shape. Taper the end of the rod to create a unicorn horn.
- Mix a few drops of vodka with a small amount of gold luster dust and paint the unicorn horn. Set aside to set.
- Place white chocolate in a microwave safe bowl/cup with a spout.
- Melt the white chocolate melts in the microwave in 15 second intervals until completely melted.
- Thoroughly spray the inside of your egg mold with a non-stick cooking spray.
- Use the spout of your bowl/cup to pour white chocolate into the egg about ¼ of the way.
- Start rotating your egg mold (left, right, and upside down) until it starts to set. (When flipping the egg mold upside down, do so above your melted chocolate so the excess can drip back into the bowl.)
- Once set, repeat steps 4 and 5 two more times to ensure through covering and place in freezer to completely set. (4-5 minutes)
- While the eggs are setting, fit three disposable piping bags with small star tips (I used wilton tip #16, 15, and 17), color your buttercream and fill your piping bags with each color.
- Take the eggs out of the freezer and carefully unmold the chocolate. It may stick a little. Just wiggle it around gently, and it should come out in one piece.
- Use the frosting to swirl different colors to give your unicorn a mane. Leaving a small gap at the tip of the egg for the unicorn horn. Tip: Use the largest star tip to give the mane a general shape and use the smaller tip to make the mane fuller. Use the smallest tip to fill in the tiny gaps in between the large and small swirls.
- Use a tweezer (kitchen use only tweezers) to place pearls, stars, and confetti sprinkles to give the eggs a little more dimension. You can pretty much use any sprinkle you desire. Just make sure it is small so that you don’t lose the swirls of the unicorn mane.
- Place the eggs in the freezer for the buttercream to harden, about 3-5 minutes.
- Remove eggs from the freezer and with the edible marker, draw on the eyes.
- Use a food-safe brush to brush on pearl powder around the egg to give it some sheen.
- Squeeze a little swirl of buttercream right where you want the unicorn horn and place the unicorn horn in the center of the swirl.
- Display eggs in an egg carton to really sell the “egg” look.
*After doing extensive research, the egg mold I used has been discontinued. I did find some eBay listings for them. Look up the term “jello egg mold” and it should give you purchasing options.
2 thoughts on “Chocolate Unicorn Easter Eggs”
Stop torturing us with these pictures Giselle!!
Like unless you’re open for business…..this is enough. Seriously, I want to bite my screen. Just to gently grab a little unicorn for myself 😀
These are the cutest Giselle. I know that jello mold egg gave you so much trouble but it was totally worth it. I love the way you piped the mane and that golden horn…so, so beautiful.
BTW. . .It seems we are on a similar plan when it comes to baking. Have you seen Maggie Austin Cake? I just ordered it and can’t wait to try out some of the techniques. I think you might also enjoy this book. It’s not recipes per se but rather a loose instructional guide on making textured surfaces, elevated cake florals etc.