Chocolate Easter Eggs

Make your own chocolate eggs.


  • chocolate


  1. These are a lot easier to make than you might expect.
  2. You can fill and decorate the eggs with anything you want, making them into romantic gifts, presents for the children or even for yourself!
  3. For the best results, the chocolate must be melted very carefully.
  4. If it becomes hot while being melted a white film may develop on the finished egg.
  5. The more gently the chocolate is melted, the more glossy the finished product will look.
  6. Plain chocolate is the easiest to work with, as it sets hard, but you may also use milk and white chocolate.
  7. Another helpful tip is to work in a cool room – a warm or humid atmosphere will make handling the chocolate difficult.
  8. When they are made, store the eggs in a very cool, airy place (not the fridge), loosely wrapped in foil until you are ready to decorate them.
  9. The egg moulds may be bought in most food stores or kitchenware shops.
  10. It is entirely up to you what size or shape you will need. You will need a piping bag and nozzles if you want to decorate the eggs with glacè or royal icing.
  11. The ready-to-roll icing that you can buy in packets is the easiest to use.
  12. You will also need cotton wool to polish the moulds before use, and a large saucepan.
  13. Break up chocolate and place in bowl.
  14. Rest bowl over a pan of hot – not boiling – water until the chocolate has melted.
  15. Do not melt the chocolate too quickly!
  16. You can do this in the microwave too; heat on medium for 1-2 minutes for 200g/7 oz chocolate.
  17. Wash moulds in warm, soapy water and dry well.
  18. Use a piece of cotton wool to thoroughly polish the inside of each mould.
  19. Spoon the chocolate carefully into the moulds and spread it evenly around the sides using the back of a warm spoon.
  20. Make sure that you bring the chocolate right up to the edges of the mould.
  21. Place moulds flat sides down on greaseproof paper and let harden.
  22. If egg looks thin in some areas, give it a second coating, depending on how thick you like your egg.
  23. When the chocolate has hardened, lift the mould and pare off any ridges so that the two moulds will fit together evenly without any gaps.
  24. Remove the chocolate from the moulds gently with cool hands and lay them, flat sides down, on greaseproof paper.
  25. These are now ready to fill with what ever you like.
  26. To seal the eggs: hold one egg half in greaseproof paper and dot a little melted chocolate around the edge.
  27. Gently put the second half of the egg over the first half, carefully pressing them together until the join feels secure.
  28. To decorate: if you are using ready-to-roll icing, you can add colours and make different shapes such as leaves or flowers.
  29. If you are using the glacè or royal icing, use the piping bag to draw on the eggs, write names or even a romantic message!


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