How to make Easter Eggs

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1. Break half the chocolate into small pieces and add to a heatproof bowl. Add a little boiling water to a saucepan and heat until simmering. Suspend the bowl over the simmering water, but do not allow the base of the bowl to touch the water. Heat the chocolate, stirring regularly, until almost completely melted. Remove from the heat; and beat the chocolate, the residual heat of the bowl will melt any remaining lumps. Leave to chocolate to cool slightly.
2. Polish the two Easter egg mould halves so they are grease free. Spoon about two tablespoons of chocolate into the moulds, but don’t add too much as you can always add some more. Either uses a pastry brush to spread the chocolate around the moulds or swirl the chocolate round the moulds to get an even covering. Leave this to harden. Melt all but 50g of the remaining chocolate and repeat the process. When adding the second layer of chocolate, make sure it has cooled enough so it does not melt the first coating.
3. When you have finished making the Easter eggs and the chocolate is nearly set hard, take a sharp knife and cut around the top of the mould so that no chocolate is protruding over the edge.
4. When the chocolate has set and cooled it is time to remove it from the moulds. But don’t be impatient; leave them for at least twenty minutes to fully set. When unmolding you have to be careful, delicate and patience. Simply tip the mould and it should slide out. Or just push gently on one side and it should come out of its mould. Sometimes a gently tap is necessary - but I do mean a gentle tap
5. When ready to put the Easter egg together, melt the remaining chocolate in the same way as above and leave to cool slightly. Brush or pipe the chocolate on the edge of one egg and carefully fix the other egg half. Leave to harden
6. Decorate the eggs using the Silver Spoon Cakecraft Writing Icing and Silver Spoon Cakecraft Sprinkles.
7. To make marbled eggs - Pour a little milk or dark chocolate into the mould, but leave some of the egg mould uncovered. Leave to harden Repeat the process with a different chocolate filling in the gaps in the mould. Leave to harden. To make a swirly egg – Drizzle white melted chocolate into the mould in a swirl pattern. Leave to harden. Pour slightly cooled melted dark or milk chocolate into the mould and repeat as above.

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