Homemade Chocolate Easter Bunny

When I was a little girl I would get so excited when the chocolate Easter bunnies would arrive in the stores.  I always wanted the biggest one!  Of course, even being the chocoholic that I am, and was, even at that age, I could never finish those monstrous size bunnies. 

I love bunny rabbits.  I’m sure my adoration for them came during Easter when Famous & Barr (department store) would have their Easter bunny event with a HUGE tent filled with live bunny rabbits of all kinds.  It was definitely a highlight of my childhood memories.  Then when I was older my family got a gray bunny named Shannon who thought she was one of the dogs.  Then later I purchased a bunny I called Cinnamon.  They’re really so sweet and cuddly, just as you might imagine.

Now that I’m older, when Easter is just weeks away I think about our bunny rabbits and those big chocolate bunnies.  I’ve purchased them hollow and solid, and although the hollow ones are easier to devour, I still prefer the solid bunny.

If you’ve never made a chocolate bunny or mold, they can be made 2 ways that I’m aware of.  One by tempering chocolate, in which case you can purchase your favorite chocolate to mold.  This method is somewhat laborious and the average person typically prefers not to spend their time tempering.

What is tempering? Tempering is a conditioning process that involves the controlled cooling and heating of melted chocolate to promote the formation of small stable cocoa butter crystals. Correctly tempered chocolate with small stable crystals will produce finished products with excellent gloss, snap, texture and bloom resistance.

The second way is by purchasing confectioners compound/coating which requires zero tempering.   This method I used today, since I felt all of my readers could easily duplicate, without a hiccup.

What is a compound?  A compound is a blend of sugar, vegetable oil and other products, which may or may not include cocoa powder and/or chocolate liquor. Since they do not contain cocoa butter, compounds do not require tempering. Compounds are not defined by the U.S. Food and Drug Administration Standards of Identity; therefore any number of compound coatings can be developed with a variety of flavors, colors and performance based on the fat system used.

Confectioners Compound/Coating can be found at baking supply stores, kitchen and craft stores. Some varieties I’ve sampled taste marginal at best.  The variety I purchased was so delicious, I couldn’t tell the difference between this, and the real deal.  The quality of the Confectioners Compound was smooth and silky to taste, and uses a high quality cocoa powder.  In place of cocoa butter the manufacturer uses palm kernel oil, hence, the reason for no tempering.  My bunny mold has a smooth, silky gloss finish – making it so inviting to eat!

This year instead of purchasing a store bought chocolate bunny why not make your own?  A trip to the baking supply store for some plastic molds (inexpensive $1-$5)) or for long lasting uses a poly-carbonate mold ($30 – $100) will be needed along with your Confectioners Compound.  It’s so easy.

Oh and if you’re really into being creative you can even decorate your bunny with colored Confectioners Compound for the eyes, clothing, ribbons, etc.

Here’s how it’s made…..