Chocolate Easter Eggs

Method

• These are a lot easier to make than you might expect.
• You can fill and decorate the eggs with anything you want, making them into romantic gifts, presents for the children or even for yourself!
• For the best results, the chocolate must be melted very carefully.
• If it becomes hot while being melted a white film may develop on the finished egg.
• The more gently the chocolate is melted, the more glossy the finished product will look.
• Plain chocolate is the easiest to work with, as it sets hard, but you may also use milk and white chocolate.
• Another helpful tip is to work in a cool room – a warm or humid atmosphere will make handling the chocolate difficult.
• 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.
• The egg moulds may be bought in most food stores or kitchenware shops.
• 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.
• The ready-to-roll icing that you can buy in packets is the easiest to use.
• You will also need cotton wool to polish the moulds before use, and a large saucepan.
• Break up chocolate and place in bowl.
• Rest bowl over a pan of hot – not boiling – water until the chocolate has melted.
• Do not melt the chocolate too quickly!
• You can do this in the microwave too; heat on medium for 1-2 minutes for 200g/7 oz chocolate.
• Wash moulds in warm, soapy water and dry well.
• Use a piece of cotton wool to thoroughly polish the inside of each mould.
• Spoon the chocolate carefully into the moulds and spread it evenly around the sides using the back of a warm spoon.
• Make sure that you bring the chocolate right up to the edges of the mould.
• Place moulds flat sides down on greaseproof paper and let harden.
• If egg looks thin in some areas, give it a second coating, depending on how thick you like your egg.
• 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.
• Remove the chocolate from the moulds gently with cool hands and lay them, flat sides down, on greaseproof paper.
• These are now ready to fill with what ever you like.
• To seal the eggs: hold one egg half in greaseproof paper and dot a little melted chocolate around the edge.
• Gently put the second half of the egg over the first half, carefully pressing them together until the join feels secure.
• To decorate: if you are using ready-to-roll icing, you can add colours and make different shapes such as leaves or flowers.
• 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!