Chocolate Covered Eggs

5 from 1 vote

Chocolate Covered Eggs are made with cake sponge and sweetened condensed milk inside and covered in milk chocolate.

Prep Time15

Cook Time20

Total Time35

Course: Dessert

Cuisine: American

Diet: Low Calorie

Servings: people

Calories: 523kcal

Preheat oven to 350^oF (175^oC).
Line the baking pan with parchment paper.
In the small bowl sift all-purpose flour and baking power. Set aside.
In the mixing bowl whip eggs and granulated sugar until light and fluffy.
Add vegetable oil and warm milk. Mix well.
Add flour mixture and orange zest. Mix with a spatula.
Transfer the batter to a baking pan and level up with a spatula.
Bake at 350^oF (175^oC) for 15-18 minutes or until clean toothpick.
Remove the cake sponge from the oven and let cool completely. Cover it with plastic wrap and keep it in the refrigerator.

In the mixing bowl mix cake sponge and condensed milk with a spatula or your hands. Do not add all condensed milk at once. The cake mixture should be like wet sand.
Scoop the cake mixture and roll it into a ball, then into an egg shape.
Place shaped eggs onto a pan lined with parchment paper. Place into the freezer for 30-40 minutes.
Melt milk chocolate in the microwave or over a pan of simmering water. Add grapeseed oil (or coconut oil) and mix well.
Dip each egg into chocolate and place on parchment paper.
Decorate as desired.

Get all ingredients and tools ready before baking.