Chocolate Unicorn Easter Eggs

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
vodka
edible silver stars
tiny confetti sprinkles
colored edible pearls
metallic edible pearls
black edible ink marker
white pearl dust

Assembly:

  1. 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.
  2. Mix a few drops of vodka with a small amount of gold luster dust and paint the unicorn horn. Set aside to set.
  3. Place white chocolate in a microwave safe bowl/cup with a spout.
  4. Melt the white chocolate melts in the microwave in 15 second intervals until completely melted.
  5. Thoroughly spray the inside of your egg mold with a non-stick cooking spray.
  6. Use the spout of your bowl/cup to pour white chocolate into the egg about ¼ of the way.
  7. 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.)
  8. Once set, repeat steps 4 and 5 two more times to ensure through covering and place in freezer to completely set. (4-5 minutes)
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. Place the eggs in the freezer for the buttercream to harden, about 3-5 minutes.
  14. Remove eggs from the freezer and with the edible marker, draw on the eyes.
  15. Use a food-safe brush to brush on pearl powder around the egg to give it some sheen.
  16. Squeeze a little swirl of buttercream right where you want the unicorn horn and place the unicorn horn in the center of the swirl.
  17. 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.

Bacon Avocado Egg

Bacon Avocado EggRemember when Facebook was exclusive to profiles and writing on someone’s wall? It was a simpler past. These days, I feel like Facebook is a black hole for wasting time, especially since they made videos play automatically. Occasionally, I’ll scroll through and catch myself watching every single clip. The beauty of it is that each clip is usually short and you don’t even notice the time go by.
poached eggThis especially holds true for those “Tasty” videos. If you’re active on Facebook, then you know what I’m talking about. If you don’t, I’m referring to ridiculously short clips of (mostly) very simple recipes, done in a fraction of a time. The videography is pretty good and the food usually looks, as the name suggests, tasty.
Bacon Avocado EggSo one day, I was scrolling through and I saw a video clip of a bacon wrapped avocado that was filled with a poached egg. It wasn’t a “Tasty” video, but a clip of a restaurant’s dish. No instructions or recipes, just how they made it. After watching it once, I thought that I could do it. So without even really prepping anything, I decided to try it.
Bacon Avocado EggYes, I’ve never poached an egg and I’ve never tried to wrap an avocado with bacon before, but how hard could it be? I wish I could say it was super simple, but I was very wrong. My poached egg was a little over done, and when I tried to put it in my avocado, I realized that I happened to have a larger than average avocado with a huge pit. The egg looked a little sad in there, but I figured, “It’s alright. Let’s just wrap the thing in bacon like the video.” So I put the two halves together, and wrapped it in bacon and set it in a low heat, nonstick pan.
bacon wrapped avocadoWell, I know that bacon shrinks from cooking, but I thought I wrapped it well enough that it should hold. As soon as I turned the avocado, the avocado started sliding in half. Now, I don’t know what kind of magic they used to keep the avocado together, but no matter how carefully I turned it, the avocado started sliding more and more, loosening the bacon wrap at the same time. Frustrated, I took the whole thing out, unwrapped the half cooked bacon and stuck a few toothpicks on the outer corners of the avocado (not the center because you don’t want to pop the poached egg). Then I re-wrapped it with the partially cooked bacon, sticking it into the ends of the toothpicks that were sticking out and put it back into the pan. The bacon continued to shrink and slowly started coming off of the toothpick. So instead of the neat bacon covered avocado I wanted, I ended up with an avocado wearing a shredded bacon sweater.
Bacon Avocado EggI wondered if it was even worth putting on the blog and if I had just wasted my precious Saturday. Even if it wasn’t the perfect dish I was looking for, cut in half and served on toast with some fresh tomatoes, it still tasted great. What I learned though, was to never trust a Facebook video without real instructions.
Bacon Avocado EggBacon Avocado Egg

Ingredients:

2 eggs
1 tbsp. vinegar
1 avocado, ripe but slightly firm
4-5 strips of bacon
toasted bread (optional)
fresh tomatoes (optional)

Instructions:

  1. Fill a small shallow nonstick frying pan with water and heat until it reaches a rapid boil.
  2. While the water is heating, crack eggs into two separate small bowls.
  3. Once the water reaches a rapid boil, turn off heat and stir in 1 tbsp. of vinegar.
  4. Slide eggs carefully into the hot water, one at time and cook for 4 minutes.
  5. Once the time is up, carefully remove the eggs from the water and drain on a paper towel.
  6. Cut open the avocado in half and pop out the pit by using the blunt end of the knife. Use a spoon to scoop out the two halves.
  7. Slide the poached egg into the hollow center of one half of the avocado and line the second half of the avocado so that it is perfectly lined with the first half.
  8. Use four toothpicks to secure the four corners of the avocado, do not puncture center of the avocado, you will pop the yolk.
  9. Carefully wrap the bacon strips over the avocado, using the toothpick ends to secure the bacon.
  10. In a small nonstick pan, over medium-low heat, cook bacon on all sides of the avocado until cooked through and crisp.
  11. Serve with toasted bread and fresh tomatoes if desired. (highly recommended)