Homemade Chocolate Easter Bunnies
Homemade Chocolate Easter Bunnies: You only need a few ingredients to create these adorable melt in your mouth Chocolate Easter Bunnies. BONUS! They’re filled with easy to make cream fillings. Coated with a creamy dark or milk chocolate and filled with caramel, peanut butter and raspberry cheesecake. The kids will love these chocolate bunnies in their Easter Baskets! I’ll show you how easy it is to customize your homemade chocolate Easter bunnies along with lots of tips and tricks.
How to Make Homemade Chocolate Easter Bunnies
- INGREDIENTS FOR SOLID CHOCOLATE BUNNIES (full printable recipe below)
- 3-D Fat Sitting Bunny mold or any chocolate bunny mold
- Good quality dark or milk melting chocolate This is my favorite→VERMONT DARK CHOCOLATE—VERMONT MILK CHOCOLATE
- OPTIONAL: Edible candy eyes
- OPTIONAL: Foil chocolate wrappers
- INSTRUCTIONS
- Pour chocolate into a microwave safe bowl, heat 1 minute on high. Stir until creamy. If chocolate is not melted, continue heating at 60% power in 30 second intervals, stirring between until melted and creamy.
- Add a small amount (about 1 teaspoon for this mold) of the melted chocolate to the mold. Using a small clean paint brush, bring the chocolate up the sides and to the edges.
- Hold mold upside down and tap out any excess chocolate.
- Lay right side up on the counter and lightly tap chocolate back into position (this will also get rid of any air bubbles).
- Place in the refrigerator until hardened about 5 minutes or until the chocolate is no longer shiny.
- Add your favorite filling (find three options below)
- Cover with remaining melted chocolate NOTE: If chocolate is too hard, heat again in the microwave. This time only 30 seconds.
- Place in the refrigerator to harden.
- Using some of the chocolate, add a dollop where the eye will go, press and hold eye in place until chocolate has hardened enough to hold the eye.
- Wrap with foil chocolate wrapper
Candy Eyes—Gift Options
Here’s how I address the eyes. If I plan on placing the chocolate bunny on a cupcake or in a clear gift bag where the bunny will be seen, I add an eye. If the bunny will be placed in something that isn’t see through like an Easter tin, I leave off the eye and wrap it in a foil chocolate wrapper (I found my wrappers on the candy making isle at my local craft store).
Pro Tip for Chocolate with Jagged Edges
Cute Gift Idea
HOW TO COLOR COCONUT
Raspberry Cheesecake Cream Filling
Caramel Cream Filling
Peanut Butter Cream Filling
Solid Chocolate Easter Bunny
MORE EASTER BASKET TREATS
EASTER DECORATIONS
Easter Party Ideas
Homemade Chocolate Easter Bunnies
FOUR ideas! Make all four or pick and choose and customize to each child.
Ingredients
For the Solid Chocolate Bunnies:
- 3-D Fat Sitting Bunny Mold or any chocolate mold (see link below)
- Good quality dark or milk melting chocolate (see link below)
- Optional: edible candy eyes (found at your local craft store on the baking isle)
- Optional: foil chocolate wrappers (found at your local craft store on the baking isle)
For the Raspberry Cheesecake Cream Filling:
- 4 ounces cream cheese, softened
- 2 tablespoons seedless raspberry preserves
- ¾ cup powered sugar
For the Caramel Filling:
- 1 (13.4 ounce) can Dulce de Leche Caramel
For the Peanut Butter Cream Filling:
- ½ cup creamy peanut butter
- 1½ tablespoons unsalted butter
- ¾ cup powdered sugar
- 1 tablespoon water or milk
Instructions
For the Solid Chocolate Bunnies:
Making solid chocolate bunnies is super easy.....just fill the mold and let the chocolate harden!
The Basics:
These steps are for all the filled chocolates.
Pour chocolate into a microwave safe bowl, heat 1 minute on high. Stir until creamy. If chocolate is not melted, continue heating at 60% power in 30 second intervals, stirring between until melted and creamy.
Add a small amount (about 1 teaspoon for this mold) of the melted chocolate to the mold. Using a small clean paint brush, bring the chocolate up the sides and to the edges.
Hold mold upside down and tap out any excess chocolate.
Lay right side up on the counter and lightly tap chocolate back into position (this will also get rid of any air bubbles).
Place in the refrigerator until hardened about 5 minutes or until the chocolate is no longer shiny.
Add your favorite filling (find three options below)
Cover with remaining melted chocolate NOTE: If chocolate is too hard, heat again in the microwave. This time only 30 seconds.
Place in the refrigerator to harden.
Using some of the chocolate, add a dollop where the eye will go, press and hold eye in place until chocolate has hardened enough to hold the eye.
Wrap with foil chocolate wrapper
For the Raspberry Cheesecake Cream Filling:
In a medium mixing bowl beat the cream cheese until fluffy. Place raspberry preserves in a microwave safe bowl and heat 15 seconds. Add preserves to cream cheese, blend until combined. Add powdered sugar, mix well. Place filling in a zip top bag, snip one corner and pipe into chocolate cavity.
For the Carmel Cream Filling:
Place filling in a zip top bag, snip one corner and pipe into chocolate cavity.
For the Peanut Butter Cream Filling:
Add the peanut butter and butter to a small saucepan. On low heat melt the peanut butter and butter. Remove from heat and stir in the powdered sugar and water. Set aside to cool. Place filling in a zip top bag, snip one corner and pipe into chocolate cavity.
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