Chocolate Ganache Eggs for Persian New Year

I was rummaging around my favorite site: Martha Stewart, looking for Eid [Persian New Year] ideas. I found this. I knew immediately I had to try it. Needless to say, the eggs were a hit at the party! Everyone was enamored by how professional they tasted, and they were pretty easy to make, just a little time consuming.

So you need at least three days for this project.First thing’s first, buy a medium sized piece of styrofoam and line pins on it.

Now, at this point in my life, I don’t have all of Martha’s fancy tools, so instead of a rotary drill, I just created my own holes. They didn’t look as perfect, but that didn’t matter too much. If you have a rotary drill, try it her way.

Take your eggs, however many you’d like, and poke a little hole in them either with the tip of a knife or the tip of a pin.

Now chip off some more pieces with the knife or pin.

Break through the membrane and keep chipping until you have a hole about the size of a penny. Pour out the contents. It helps to swirl around a toothpick in there to break up the yolk.

Once you’re done with all the eggs, place them in a pot of boiling water for 10 minutes, constantly skimming any foam that appears on the surface.

Prepare your dye and dye the eggs whatever color you desire. Place them on your styrofoam pin creation to dry.

Let them dry for 2-3 days. Check the inside for moisture. You see, chocolate won’t stick to the shells inside if it’s wet. Once they’re ready, melt a batch of dark chocolate candy melts.

Pour the chocolate in a piping bag. Grab your dry egg:

Pour the melted chocolate into it:

Now pour the chocolate back out into a bowl:

So you end up with an egg that has chocolate stuck to its sides, but is hollow inside:

Set your egg aside and finish the rest of your eggs this way.

Now, make your ganache:

When your ganache is a thick enough consistency, pour it in a piping bag. Place the eggs back in their carton upside down and fill them to the top with ganache:

Place in fridge to set for a few hours. Once the ganache had set, you can flip the eggs over and even serve them in their cartons for a whimsical feel:

Or you could place them on a pretty plate:

You can crack a few of them to show that they do actually have chocolate in them, or leave your guests guessing. Note: Don’t be afraid to crack them hard, there’s chocolate inside, not egg đŸ™‚ I wish I remembered to take pictures of the chocolate egg inside, but we were so excited about New Years and the eggs that I totally forgot. Hope you guys enjoy!



16 ounces semisweet or bittersweet chocolate, finely chopped
2 cup heavy cream


Put chocolate into a large heatproof bowl. Bring 1 cup of cream just to a boil over medium-high heat; pour over chocolate. Let stand 10 minutes. Stir until smooth. Stir the mixture very gently, incorporating the cream steadily, without overworking. The mixture should begin to appear glossy. Let it sit till it reaches the desired consistency.


  1. Blow eggs
  2. Let boil in pan for 10 minutes
  3. Dye
  4. Dry for 2-3 days
  5. Fill with melted candy melts
  6. Pour the melts out again
  7. Fill with ganache
  8. Let set for a few hours
  9. Enjoy

Happy Persian New Year to everyone! Happy Baking!



One response to “Chocolate Ganache Eggs for Persian New Year

  1. Pingback: Easter and more chocolate eggs! | Something Witty About Cupcakes's Blog

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