You need this amazing Mini Egg Chocolate Fudge recipe in your life! Why? Well let’s see – it’s CRAZY easy to make, it tastes absolutely incredible, it has Mini Eggs in it and it contains a lot of chocolate. I LOVE Easter! This gorgeous ‘double decker’ fudge starts with a rich chocolate fudge layer, continues with a creamy white chocolate & crunchy Mini Egg fudge layer and is finished off with a generous drizzling of silky dark chocolate. I don’t think I need to explain any further why this is the fudge recipe for you this Easter do I? Nope… I didn’t think so!
This is a sponsored post written by me on behalf of Little Cherry. All opinions are my own and unbiased.
Every time Easter comes around, I’m immediately asking myself how I can find an excuse to get as many bags of Mini Eggs in my house as possible. This Mini Egg Chocolate Fudge recipe was the perfect opportunity! I love this style of fudge too. As opposed to a traditional recipe, this super tasty treat is made in about 15 minutes using your microwave. Seriously, the fridge does all the hard work so you don’t have to. It’s marvelous!
Let me put it to you another way. My other half has never liked fudge. (I know, what a weirdo right?!) Without my knowing, he snook into the fridge, pinched a bit and then ate it in secret. He later asked me what was in it, confessed what he’d done and claimed that he loved it! I was totally shocked! I mean, he really doesn’t like fudge, yet he LOVED this. A true testament to just how awesome this heavenly Mini Egg Fudge is!
Top Tips for Making the Perfect Chocolate Fudge
- Use the best chocolate you can afford. It can be made with cheap ’30p per 100g bar’ supermarket chocolate and it will still taste awesome, but an indulgent Green and Blacks or silky Lindt bar will take it to a whole other level!
- Use a silicone baking pan as opposed to a metal one – it saves on the time & hassle of greasing and lining a regular tin.
- Make beautiful homemade Easter gifts by bagging some fudge into clear Cellophane bags & tying with a pretty ribbon.
- Not a massive fan of Mini eggs but like other similar branded items? (e.g. Galaxy Golden Eggs or Smarties Mini Eggs.) You can easily switch them out.
- Don’t have a microwave? Gently melt the chocolate & condensed milk in a saucepan over a low heat to achieve the same result.
Crazy Easy Mini Egg Chocolate Fudge Recipe
Here is what you will need to make 36 pieces.
- 180g Mini Eggs
- 100g Milk Chocolate
- 100g Dark Chocolate
- 397g Tin of Condensed Milk
- 320g White Chocolate
- Extra 60g Dark Chocolate, To Drizzle (Optional)
- 20cm (8″) Square Silicone Baking Pan or Baking Tin
- 2 Microwavable Bowls
First, if you are using a metal baking tin – lightly grease and line with baking paper. If you are using a silicone pan, you don’t need to do this.
Being very careful, take a sharp knife and roughly chop up those Mini Eggs. Set to one side until we need them later.
Break the milk & dark chocolate into a microwavable bowl and pour in 150g of the condensed milk. Heat in the microwave in 10 second intervals stirring really well with a spatula between each go until smooth and melted.
Top tip! I highly recommend placing a baking tray underneath your pan if you’re using a silicone one as it will be much easier to move to the fridge after.
Pour the chocolate fudge into your pan and smooth out as best as you can using your spatula. Pop it into the fridge whilst we make the next layer.
Now break the white chocolate into a clean microwavable bowl and pour in the remaining 245g of condensed milk. Heat this again in 10 second intervals in your microwave and stir well between each time. Keep going until it’s smooth and all the chocolate has melted.
Then tip in all those beautifully colourful Mini Eggs…
And give it a good old stir until everything is evenly mixed together. Next, tip your mixture over the chocolate fudge layer and smooth out again with your spatula.
That’s it – you’re done. Yep, seriously! That whopping 15 whole minutes you just spent in the kitchen slaving away (sssshh I won’t tell if you won’t!) is literally all the effort that is required to make this incredible fudge. Congratulations, you did it!
Now for the super hard bit – pop it into the fridge for 4 hours (or overnight) until firm. Yeah, the waiting is literally the most difficult bit of this entire recipe.
When it’s set, take it out the tin and carefully slice into 36 pieces. (A 6 x 6 grid.)
If you’re doing the drizzle, break the chocolate into a disposable piping bag or plastic food bag and heat in the microwave in 10 second intervals. Give it a good squish each time to ensure there are no hot spots. Keep going until the chocolate is just melted, you don’t want it to get too warm or it will lose it’s beautiful shine.
Next place a cooling rack over a sheet of newspaper (easy clean up!) and lay out all the fudge. Then snip a small hole in the end of the piping bag and pipe zigzags over each piece. Allow to set at room temperature before storing in an airtight container in the fridge.
Consume within 7 days.
In need of Disposable Party Plates?
Like the plates and accessories you see in my photos? The lovely folks over at Little Cherry supply gorgeous, eco-friendly party supplies. Not only are they hugely superior to plastic counterparts but they are reusable, incredibly practical and much more beneficial for the environment! Not to mention there’s tons of different designs, shapes & accessories available. Little Cherry are deeply passionate about the environmental impact they have on the world and it shows in the wonderful products they supply. So if you’re in need of bowls & napkins for your Easter gathering, Wedding Plates for your big day, or even affordable wooden toys for your child’s Birthday party bags – you know where to look!
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- 100 g Milk Chocolate, Broken Into Pieces
- 100 g Dark Chocolate, Broken Into Pieces
- 320 g White Chocolate, Broken Into Pieces
- 397 g Tin of Condensed Milk
- 180 g Mini Eggs, Chopped
- 60 g Extra Dark Chocolate, To Drizzle (Optional)
- Grease & line a 20cm/8" baking tin. If using silicone, you don't have to.
- Melt together the milk chocolate, dark chocolate & 150g of condensed milk in a bowl. Heat in 10 second blasts in the microwave until smooth stirring well after each time.
- Pour into the tin and smooth out. Place into the fridge.
- Melt together the white chocolate and remaining 245g of condensed milk in a bowl. Heat in 10 second blasts in the microwave until smooth stirring well after each time.
- Add the chopped Mini Eggs and mix.
- Pour onto the chocolate fudge layer and smooth out. Set in the fridge for 4 hours.
- When firm, remove and cut into 36 pieces.
- If drizzling - melt the chocolate in 10 second blasts in the microwave in a plastic food bag or piping bag. Snip the end and pipe zigzags over the fudge. Set at room temperature.
Store in the fridge and eat within 7 days.
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Nutrition Information:Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 148Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 7mgSodium: 26mgCarbohydrates: 19gFiber: 1gSugar: 17gProtein: 2g
Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.