Hailing from Dundrum, Louise always had an interest in food. For 3 years Louise studied professional cookery at Cathal Brugha Street. There she discovered her ...
200 g dark chocolate (70%)
2 chocolate egg moulds (make sure that they are dry and clean)
50 g white chocolate (for decoration)
special chocolate colourings
sweets to fill the inside of the eggs
Melting the Chocolate
Chop the chocolate quite finely and place 150g in a glass bowl
There are two ways of melting the chocolate; microwave and bain-maire.
Please follow instructions carefully. Cover the bowl and place the chocolate in the microwave and heat on the medium heat or half power for 1 minute. Stir with a spatula and heat again using medium heat or half power for one minute. Repeat this until the chocolate is melted.
DO NOT BE TEMPTED TO USE A HIGHER SETTING AS THE CHOCOLATE WILL BURN.
Stir the melted chocolate and leave for 10 minutes.
Bain Marie Method:
Use a saucepan that is large enough to fit your glass bowl and half fill with water. Bring the water to the boil and remove from the heat. Place the glass bowl with the chocolate in it on top of the saucepan. Stir continuously until the chocolate has melted. Remove from the bowl from the saucepan and allow to cool for ten minutes
Stir the chocolate and add the remaining 50g of grated chocolate
Stir until melted and lump free (Tip* If chocolate is lumpy, use a hand blender to make extra smooth)
Now we need to reheat the chocolate – if using the microwave method, use the lowest setting and place in the microwave for FIVE SECONDS
If using the bain marie method – heat the water in the saucepan, remove from the heat and place the bowl with the chocolate in it on top of the saucepan for 15 SECONDS ONLY
Check the chocolate is ready by dipping the tip of a teaspoon into the chocolate and set aside. The chocolate should be set/hardened in less than five minutes. It will be shiny and glossy.
Filling The Mould:
Spoon a quarter of the chocolate into one of the egg moulds and spread with a pastry brush or the back of a spoon.
Make sure that the bottom and sides of the mould are even – to check this, hold the mould up to the light.
Repeat with the second mould.
Allow to set in a cool, dry place – not the fridge
Reheat the remaining chocolate slightly and carefully
Apply another layer of chocolate
Scrape away any remaining chocolate from the mould
Allow to set for l0 minutes
Turn out onto a sheet of cling wrap or baking parchment
Carefully ease out of the mould
Filling The Eggs:
Place one egg half – with the hollow upwards
Fill with sweets or mini eggs
Brush the remaining melted chocolate on the edge of the egg and place the other half on top
Press gently together and allow to set.
Decorating The Eggs:
Be as creative as you like. Here are just some ideas.
Melt white chocolate and pipe Happy Easter onto the egg.
As above and add the name of the person to whom you are giving the egg
Tie a ribbon around the egg
* Water is the enemy of chocolate.
If steam gets into chocolate it causes the chocolate to seize. This means that melted, runny, smooth chocolate goes grainy and thick within seconds.
* Don't put chocolate egg moulds into the fridge.
If chocolate moulds are put in the fridge, the condensation will make the chocolate dull and can make it difficult to remove from the moulds.
Tempered chocolate simply means melting chocolate, cooling it down and heating it up again slightly.
As chocolate is made up from fat crystals that have many different melting temperatures, tempering it stabilises them. It gives the chocolate a lovely glossy shine.
It is easier to handle as it doesn’t melt in your hands when handling it. Its texture is improved and as it shrinks slightly as it sets, this makes it easier to remove from moulds.
Untempered chocolate dries very slowly. It sticks to the inside of the moulds making it impossible to remove. It has a dull appearance, and melts very quickly when handling.