Praliné Chocolate Eggs — Oeufs au chocolat praliné

What if we were going to prepare Easter and play a little bit with chocolate. What about if during this coming week, chocolate was favored. I really have nothing against this idea since as you know by now, I love chocolate.

Did we, while we were kids, use to believe that around Easter time, all by magic, eggs would be found in the hen house full of chocolate, just like these ones? Des oeufs tout plein de chocolat (Eggs full of chocolate). Maybe we did.

Who would have believed this (Qui l’eut cru?)

I did and I remember the egg search. Do you? Kids running around in the garden on Easter day, hoping to discover lots of egg treasures filled with chocolate. Of course at that age, I did not really know that in reality, the egg was a symbol of rebirth and renewal, to celebrate new beginnings, such as Spring. I was mainly interested in finding the chocolate eggs I had been promised.

I do not want to sound nostalgic but if there is one time of year when I wish I could be in France, it could actually well be now (minus the strikes of course). During Easter time, à Pâques. In every town or village, wherever you can locate a chocolatier/patissier, you get unique pleasure for the eyes when looking in their window displays. And every year, they seem to be more and more imaginative. On n’arrête jamais le progrès (Progress never stops).

This year, with more time in my hands, I wanted to put myself in the mood for Easter earlier and decided that I should try something I had never done before. I decided to make praliné.


Is commonly known as a mixture of almonds and boiled sugar. In the Dictionnaire de l’Épicerie (1898), you would find the following definition: praline = bonbon formé d’une amande rissolée dans du sucre dont elle forme ensuite le noyau, et parfumé et coloré de diverses manières.
Yet not verified but commonly repeated, a legend from the end of the 18th century suggests that the name praline is derived from the Duke of Plessis-Praslin. His cook would have invented a method of coating whole almonds in grained caramelized sugar.

Making praliné is actually pretty easy then, as David told me when I asked him. All you need is nuts – and not only almonds -, and boiled sugar – a syrup boiled to the caramel stage. But because today praliné is more commonly known as a filled chocolate, or rather praline is never used alone but to be combined, why not add some chocolate to my praliné paste. There surely exist many refined recipes to make des chocolats pralinés, secrets and techniques to be found by the best chocolatiers, but I am not a chocolatier. So as a starter, I wanted to keep it simple so that I could experiment slowly with the praline/chocolate process. I used a recipe found in Chocolate by Linda Colister, and followed the recipe pretty accurately. Key to every recipe success though, it was essential to use a high quality chocolate (chocolate which will melt easily) and good quality nuts. (I used Valrhona chocolate found at WholeFoods, or specialities stores).

Praliné Chocolate Eggs

You need:

  • 6 eggs
  • 5 5/2 oz chocolate (60 to 70 % cocoa)
  • 1/2 cup heavy cream (minus 1 tbsp)
  • 1/3 cup whole unblanched almonds
  • 1/3 cup whole skinned hazelnuts
  • 1/2 cup sugar


  • Start by opening your eggs. Cut the top (I use an egg topper) to make small holes at the top (about 3/4 inch in diameter).
  • Empty the eggs and keep for another use (such as an omelet, why not?)
  • Clean the inside of the eggs with water and dry on a paper towel.
  • Preheat your oven at 300 F and place the egg shells inside for 15mns. Remove to cool down.
  • Take a frying pan and mix together the nuts and sugar.
  • Cook on high to medium heat until the sugar is fully dissolvedn (a syrup) and coats the nuts.
  • Remove from heat and place on a sheet so that it gets cold.
  • Then crush using a food processor.
  • Shave your chocolate and place it in a bowl.
  • Heat the cream (do not boil it) and pour over the chocolate.
  • Let sit for a mn, then stir well together.
  • Let rest for 5 mns, then add the nuts and mix.
  • Carefully fill the eggs with the chocolate praliné and chill for a few hours, until firm (or overnight).
  • Take out 1 or 2 hours before eating.

Doing this little project was a lot of fun as a matter of fact. P. in particular liked the little chocolate eggs. Little suffice to impress him (mais non, je plaisante! I am joking!) I however still regret not being able to see the Parisian chocolate window displays and such. Maybe I should make a trip to Paris soon though? Or someone could show me what Paris chocolates look like at this time of year? If you stay and come back in a few days, you might be surprised!

Posted in Chocolate, Dessert, Eggs, Gluten Free


  1. you have outdone yourself, bea! very cute!
    they belong in one of those parisian chocolatiers’ windows you spoke of…


  2. These are adorable! It must be very delicate work to stuff the egg shells…

  3. That’s quite the dessert you’ve hatched, Béa.

    Bad puns aside, this is great. I love food that makes me laugh, and this dish does just that. It’s playful and inventive, and you should be applauded for it. Of course, chocolate and pralines are never a bad idea either.

    By the way, do you know if there’s a good way to cut open eggs without an egg topper?

  4. These look delicious. How do you eat them? Do you scoop them out with a spoon, or do you peel the egg shell off?

  5. I wouldn’t mind those eggs on my face … er …

    I have the worst choccie craving now.

  6. AMAZING! I am left drooling over these pictures and have a desire to go out NOW and make these straight away!
    You are the best!

  7. it seems delicious and i want to try it for Pâques but can you give me the proportions in french (oz? cup? the same for the oven 300 F?)
    Thank you so much by now
    And as usual, wonderful picture!

  8. Ca me met en transe tes photos là, et en plus quand tu donnes le procédé ça aurait almost l’air simple. Almost…

  9. This looks so delicious Bea. I can’t wait to make my own “oeufs de paques”… But your version sounds so exciting!

  10. How beautiful!!! I love Easter and the search for the eggs … Buona Pasqua, Bea, Happy Easter!

  11. Fantastic! they are just stunning!

    I ‘ve been a silent lurker in your blog for a few weeks now. This is my first time commenting 🙂

    I just adore your pictures! Any adjective I can use would be an understatement 🙂


  12. Waou, the nice eggs. When i was child, i liked discover chocolate’s eggs… i was so funny and magic…
    The window displays of chocolatiers are beautiful and amazing this years in St Germain des Prés (Paris) : Pierre Hermé, Roger, Mulot, Ladurée … Dalloyau … I’ll send you my pictures …

  13. Thank you all for your comments. Indeed, those were fun to make. And trust me, they are easy. In no order:

    Rob, yes it is one of my hatched desserts 😉 Wait for the next one. As to how to remove the top without an egg topper. I would say a very good knife, tap quickly on the side where you want to start the cut.

    Claire, some measurements:
    1 ounce (oz) = 28.3495231 grams
    1/3 cup for nuts = 40 g
    Temp 300 F = 150 C
    1/2 cup sugar = 100 g

    Saffron, thank you so much, very nice blog you have as well! With great pictures!

    Dianka, I will surely visit, thanks!

    Anne, d’accord mais tu me nourris alors! 😉

    Anita, thank you. Coming from you, I feel flattered!

    Fanny, I can see you would have fun doing those

    Fabienne, I cannot wait to see your pics

    Ivonne, Sam, Kathy, Catherine, thank you all! Ans yes Joyeuses fêtes de Pâques to you too!

    Camille et Framboise, merci bien a toutes les deux!

    MM, ahah, you are someone, aren’t you?

    Astrid, well a spoon is quite delicate. They break. So you have fun then breaking the shells. You get a full chocolate shaped egg!

    L, thanks. They are delicate but easy all the same. Probably from the fact you also place the eggs in the oven prior to filling them.

    Bron, thanks my dear.

    imachanelle, too nice of you. I think I have a long way to go though….

    Meeta, thank you! 😉

    Ilva, you are not amateur. Of course not. Your dishes are lovely. This is easy, trust me.

  14. The chocoholic in me has just got very very hungry!!! These look scrumptious, Bea, really nice…

  15. I am so glad I found your egg on the internet. It is so unsual and great looking, I am going to put this egg into my easter range, this year. We have never seen anything like this in South Africa, and I know that it will be a grat hit. Thank you so much for the inspiration you have given me.

  16. Thank you for showing us this wonderful idea.I have a little chocolate business and, Iam going to put this into my easter range, I know it will be a hit here in South Africa.

  17. How did you make the egg, or is it a real egg? Anyway, I think I will pass this time :D, I bought a box of pralines saturday (again), and I think I have enough chocolate in my blood for a week now :D. The pralines were excellent by the way, from Belgium : , really excellent :).

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  19. Deux ans que je voulais faire cette recette mais à chaque vacance de Pâques j’oubliais ! Et enfin hier j’ai pu avoir le plaisir de les manger, c’était très bon mais un peu dur à manger. C’était la 1ère fois que je faisais du pralin, d’ailleurs heureusement que Ô délices a traduit la recette parce que je ne maîtrise pas bien le vocabulaire anglais de la cuisine. S:

  20. good very good from (chef hamdy from soufotel hotel alexandria egypt )

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