How to Make Chocolate Easter Eggs
If you’re after something a little bit special this Easter, this indulgent egg will be sure to tick the box. The inner shell is encrusted with chopped hazelnuts and sultanas whilst the outside is decorated with swirls of white chocolate. If you wanted to create something a little more vibrant, create polka dots with the liquid Candy Melts and then add handmade mini eggs to the inside.
Suitable for : Beginners / Intermediates
- Silcone spatula
- Microwave-proof bowl
1. Start by melting the Candy Melts as per the pack instructions.
2. Once completely melted use a fork to drizzle the chocolate into the egg mould; this will create the ‘marbled’ effect. Once finished pop the mould into the fridge for 10 minutes to allow the chocolate to set.
Alternatively if you want to create a polka dot effect, place blobs of the Candy Melt mixture into the mould and hold up to the light to ensure there are no air bubbles.
3. Whilst the chocolate is setting prepare your next batch of Candy Melts. Continue adding the different colours of Candy Melts leaving each to set between adding the next one.
4. On applying the final layer of Candy Melts use a silicone spatula to carefully spread the mixture up the sides.
Top Tip!…To create a solid and stable egg make sure both shells are around one centimetre thick. To do this leave the egg to set slightly before applying another layer of chocolate to get the desired thickness.
5. To remove any air bubbles gently tap the mould on a work surface. If they persist use the end of a kebab skewer to remove them, making sure that the chocolate has covered the entire mould.
6. Chop a selction of nuts and dried fruits, and whilst the inner shell of the egg is still liquid add in the chopped mixture. To make sure they’re secure gently press them down into the chocolate.
7. Leave both halves of the egg to set popping them in the fridge for at least 90 minutes.
8. Once set turn out onto a chopping mat and use a sharp knife to trim off any excess chocolate that has set around the outside edges of the egg half.
Top Tip!…To avoid melting the chocolate when handling it, wear super clean rubber gloves.
8. To secure both halves of the egg place a baking tray on a warm surface. Place both halves onto the tray one at a time so that the edges start to melt slightly, gently apply even pressure to the top of the shells; this will ensure you get a nice flat, even edge when adhering both halves of the egg together. Remove the shells from the tray.
9. If you have any additional items that you want to insert, add them to one of the egg halves, then place both shells together and hold in place for a minimum of 30 seconds.