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Friday Food: Chocolate Crackle Easter Eggs

We made Chocolate Crackles at home when I was a little girl. They were a treat, in white paper patty pans, and only for special times. They tasted best straight from the fridge.

I made Chocolate Crackle Easter Eggs with MrsDrWho's class but I had a trial run at home first. I used Dutch Cocoa to make them a bit more upmarket!! Copha is frowned upon now, and you could make these with just some melted milk chocolate to bind the dry ingredients together. However, this is a traditional recipe, and as Cookie Monster says: It's a sometimes food. The children took home two each.

The children decorated them with white chocolate and 100s & 1000s (I like the spherical kind best, the long squibby ones are called Sprinkles here) I dipped the pointy end in some melted white chocolate and then piped on a little extra coloured pink and then lobbed on some candy butterflies.

I bought the fillable eggs, 6 and 4.5cm, at Spotlight for about $3 a packet. This recipe fills 12-15 of the 6cm eggs. I know not how many of the smaller, but lots I think.


Chocolate Crackle Easter Eggs   makes 12-15 6cm eggs

  • 125g Copha
  • 2 cups puffed rice
  • 1/2 cup pure icing sugar (sifted)
  • 1/2 cup desiccated coconut
  • 2 tbspn good cocoa
  • 1 tspn vanilla extract
  • extra bits and bobs for decoration


Before I started, I put the fillable plastic eggs in some boiling water for a few seconds, just to make sure they were clean.

Melt copha
Melt the copha in a pan over a very low heat. It is oil, and if it gets too hot it spits and will burn. I'd recommend the stove top over the microwave in this case.

Dry ingredients and copha
Place the puffed rice, icing sugar, desiccated coconut, vanilla and cocoa in a large bowl and mix well to combine. Make a well in the centre and carefully pour in the melted copha.

Almost ready to fill
Stir thoroughly to ensure that all the dry ingredients are 'wet' and that each rice puff is coated.

Fill each half of the egg: it must be neither too full, nor too empty. It takes a little patience, and I poked and prodded the rice puffs to close any gaps. The eggs click together. I used an egg carton to stop them rolling about everywhere. When all the mixture is used place the filled plastic eggs on a tray or in a bowl, and freeze for 15-20 minutes. Don't try to freeze them in the egg carton, it insulates them and the don't set. (Ask me how I know this)

Filling and freezing
Test one egg. I opened them with a blunt butter knife. I edged the long part of the blade into the gap between the halves and then wriggled it about until they parted. If your halves refuse to stay together use some extra chocolate to join them.

Then decorate as you please. These should be kept in a sealed container in the refrigerator. As you can see, I am not very good at tizzy-ing up things!!!

Chocolate crackle egg



Wow they look different. We used to use those to make the solid easter eggs when my son got the eggs with the toys in them. Mum used to make chocolate crackles too but I used to always feel sick if I ate them. I think it may have been the copha. Enjoy your easter!


That is a very cool idea for Easter eggs! And fun for kids to make, nice and messy and good to eat!


I remember the biggest treat in the world used to be chocolate crackles - especially at birthday parties. Life was a lot simpler as a child wasn't it?


They look great and yummy. This is the first time that I see one being made.

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