• 2 1/8 cups dark chocolate, melted and tempered
  • 4 cups cream cheese frosting
  • 1 cup lemon curd
  • 24 graham cracker sticks or cookies, for dipping


  1. Pour one cup of melted chocolate into a plastic mold. Gently swirl chocolate so that the entire egg mold is covered evenly.
  2. Repeat with the second mold, and place the molds in the freezer for 20 minutes.
  3. Once set, remove chocolate eggs from the molds, and carefully fill with cream cheese frosting.
  4. Create a divot in each egg half, approximately 1/4 cup in size. Fill each hole with lemon curd, and place halves in the refrigerator for up to one hour to chill.
  5. Remove set egg halves and paint dark chocolate along the edge of one of the eggs. Press egg halves together and seal with more melted chocolate.
  6. Serve in a small bowl to resemble an egg pot.
  7. Crack pieces off and serve with your favorite cookies or graham crackers.