Extra Thick Homemade ‘Fitter’ Easter Eggs

  • Prep: 1 Hour
  • Cook: 0 Minutes
  • Serves: 6 Servings from one massive, awesome, chocotastic egg

An alternative to shop brought Easter eggs using dark chocolate and you can add your favourite Fitter fillings.  A fun afternoon in the kitchen for the whole family, we highly advise you DO try this at home.

Add Some Awesome Fitter Fillings

Calories 368
Carbs 28
Fat 27
Protein 5
Free From


  • 300g dark chocolate (85-95% cocoa solids)
  • 80g nut butter or creamed coconut (cashew, almond or peanut)
    *this is optional and you can make without if needed
  • 30ml honey or maple syrup
  • 1 tsp vanilla extract
  • Coconut oil or butter to grease the mould
  • 1 x egg mould – we used the plastic case of a shop brought easter egg but you can buy your own Easter egg mould on Amazon or from high street retailers like Lakeland
  • Optional Extras

    You can flavour your egg with any of the following:

  • Sea salt
  • Mint extract
  • Orange extract
  • Cacao nibs
  • Medicine flowers


  1. Break the chocolate into squares and place in a heat-proof dish over a pan of simmering water. Add the nut butter and honey and allow to melt, stirring continuously. Once melted remove from the heat and allow to cool. Stir in your extra flavour now if adding e.g. mint extract and cacao nibs.
  2. Grease the mould with a small amount of coconut oil, be sure to cover it entirely so it is easy to remove the egg once it has set.
  3. Pour some of the melted chocolate mixture into the mould and swirl around so it coats the sides. You can use a pastry brush or spatula to spread it around the mould if necessary. As the chocolate cools it will thicken and becomes easier to coat the sides of the egg mould. You can also place the mould in the fridge to help it set for 10-20 minutes and then add another layer of melted chocolate to build up a nice thick layer of chocolate in the mould.
  4. Once happy with egg leave for 2-3 hours in the fridge to completely set.
  5. Once the egg has set, place a plate on top of the mould and flip it over, gently push the centre of the mould to loosen the egg before removing.
  6. Add your favourite filling and enjoy, wrap in tin foil and keep refrigerated.