Snapguide
STEPS
INGREDIENTS
You need a suitable egg mould, polish the inside of the mould with a dry cloth

You need a suitable egg mould, polish the inside of the mould with a dry cloth

Take 3oz of dark chocolate- I've used callebaut

Melt chocolate in 15 second burst in the microwave till just melted, don't be tempted to overheat the chocolate

Melt chocolate in 15 second burst in the microwave till just melted, don't be tempted to overheat the chocolate

Pour chocolate into the mould and gently move the chocolate around the mould until it's covered, tip upside down to drain any excess chocolate, then leave to set but do not put in the fridge

When the chocolate is fully cooled and set, carefully remove the first half of the egg by placing upside down and gently pull the mould, the egg should pop right out, then repeat the process again

When the chocolate is fully cooled and set, carefully remove the first half of the egg by placing upside down and gently pull the mould, the egg should pop right out, then repeat the process again

Pour a little melted chocolate in to a cupcake/muffin case, this will form the base of your chocolate egg, allow to set

Pour a little melted chocolate in to a cupcake/muffin case, this will form the base of your chocolate egg, allow to set

You should now have two halves and a base

Get an oven tray and warm in the oven, place the 2 halves on the tray to melt the edges slightly then carefully place together and allow to set

Once set, put the disk on the tray to soften one side of the chocolate and then add the egg, keep it steady while the chocolate sets

Once set, put the disk on the tray to soften one side of the chocolate and then add the egg, keep it steady while the chocolate sets

Happy Easter you've made a choccie egg :-)

Happy Easter you've made a choccie egg :-)

  • 6oz dark chocolate
  • Easter egg mould