Start by breaking the dark chocolate into small squares and placing them in a bowl with 1 tablespoon of butter. Melt the mixture gently using a microwave or a water bath. If using a microwave, heat for one minute, then stir until smooth.
Once melted, take a teaspoon of the chocolate mixture and pour it into each Easter egg mould. Use the back of a spoon to swirl the chocolate around, coating the insides thoroughly. This step is crucial to ensure each egg has a solid shell.
Place the moulds in the freezer and let them set until firm. This should take about ten minutes. After the first layer has set, repeat the process with the remaining chocolate mixture until you’ve used about two-thirds of it.
Now, it’s time to prepare the filling. In a mixing bowl, combine the room temperature butter and powdered sweetener. Beat them together until the mixture becomes fluffy and well-incorporated.
Next, add the mascarpone to the bowl and blend briefly until smooth. Be careful not to over-blend; we want to maintain that beautiful creamy texture.
Take a quarter of the filling and place it into a separate bowl. Now, add ¼ teaspoon of yellow food coloring to create your egg yolk mix. Mix it until the color is even.
Now, spoon the white mascarpone cream mixture into the chocolate shells. Create a small indentation at the top of each egg and add the egg yolk mixture.
To seal the eggs, pour another teaspoon of melted chocolate over the top of each to cover the filling, using the remaining chocolate. Make sure they are sealed well.
Return the moulds to the freezer and allow the eggs to set for about twenty minutes. This will ensure they are well-formed and easy to remove from the moulds.
Once set, carefully pop the Sugar Free Easter Eggs out of the moulds. They are now ready to be enjoyed!
