Crispy Caramel Easter Eggs with Mint and Chocolate Decoration

5 from 4 votes
Prep Time 40 minutes
Cook Time 15 minutes
Rest Time 30 minutes
Total Time 1 hour 25 minutes
Course Dinner
Cuisine European
Servings 1 people



  • 200 g White sugar
  • 100 g Brown sugar
  • 150 g Glucose syrup light
  • 1 tsp struck Fleur de sel
  • 10 g Baking soda
  • 5 g Baking powder

Mint chocolate decoration:

  • 150 g Milk chocolate
  • 1 tsp struck Coconut oil
  • Mint oil (pharmacy)



  • I already have a crispy caramel recipe (crispy caramel) in my KB, which I used for these eggs in a slightly different form. It was an attempt, but it worked ..... However, the result differs somewhat in terms of the thickness and airiness of the caramel, as it is compressed a bit by cutting it out (which you should actually avoid with the original). In the original recipe, which is only broken after hardening, the caramel is significantly higher and airier, but the slightly flatter one of the eggs is still light and crispy and can be (also here without losing a tooth ...; - )) bite well.


  • Place a baking mat (if necessary, baking paper) on a surface and thinly oil with a very lightly oiled kitchen paper. Have a small bowl with oil and a not too large egg cutter ready. In a larger saucepan, let both types of sugar, glucose syrup and salt become liquid at first high heat. However, if it starts to liquidate at the bottom of the pot, turn the heat down halfway, stir and simmer gently until the sugar has dissolved. Then continue to simmer and stir again and again until the mixture caramelises light brown. This can take 10-15 minutes and you should keep an eye on it so that the caramel does not get too dark.
  • During this mix the baking soda and baking powder and sieve 1 x. When the sugar solution has reached the caramel level, stir in the baking soda mixture vigorously in one go. The mass becomes lighter and foams up. Then immediately pour it about 1 cm thick onto the baking mat and immediately press the cookie cutter, which is repeatedly dipped into the oil (be careful, it is still hot). At first, the contours run slightly again. Since the caramel cools down quickly and becomes tough on the surface, everything has to be done quickly. However, once all the eggs have been pre-cut once, there is enough time to deepen each marking by pressing the cutter in again, and the contours then remain. Then let the caramel plate with the "marked" eggs set well. If it can then be lifted without bending, the pre-punched eggs can be removed by gently tapping against it. Any unevenness in the edges can then be straightened out with a sharp knife. If oil from the marking still adheres to the finished eggs, remove this with a dry cloth (not kitchen paper) and place them on a plate. Place the oil-cleaned baking mat (or new baking paper) on a surface and keep it ready. Just nibble away the leftovers from the punching ...

Chocolate decoration:

  • Let the chocolate and coconut oil melt over the not too hot water bath. When the water starts to get hot, immediately remove the saucepan from the heat and stir until the chocolate has dissolved. Then flavor with the mint oil "Step by Step". Not with too many drops at the same time, try every now and then how intense the taste is. Then use a teaspoon to put small, oval blobs on the baking mat / paper, immediately place an egg on top and press lightly. Until all the eggs are used up. Pour the remaining, still slightly viscous chocolate into a disposable piping bag, cut off the tip only enough to make an opening of approx. 2 mm and decorate the surface of the eggs as desired. After the chocolate has hardened, loosen the eggs from the mat and remove any protruding chocolate edges from the bottom with a knife.
  • A very quickly made, not only Easter "crunchy fun" to give away ..... or snack yourself ..... You can of course also use other motifs (such as Christmas, hearts or whatever ) and decorate as you wish.
  • The above The number of people refers to a portion of approx. 30 pieces.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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