Easter Eggs

  • Total Time

    20m
  • Serves

    0


A great recipe to make with kids, you can get creative and personalise your Easter eggs too.  

Method

  1. Break half the chocolate into small pieces and add to a heatproof bowl. Suspend the bowl over simmering water, but do not allow the base of the bowl to touch the water. Stir regularly, until melted. Remove from the heat and leave 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. Use a pastry brush to spread the chocolate around the moulds until it is covered and then leave this to harden.

  3. Melt 100g 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.

  4. When 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.

  5. Make sure the chocolate has fully set (about 20 minutes) and then carefully tip the mould and the chocolate should slip out. Take care to handle gently so you do not break the chocolate.  

  6. Melt the remaining chocolate 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.

  7. Decorate the eggs using writing icing and sprinkles.

  8. Tip - 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 and repeat the process with a different chocolate filling in the gaps of the mould. Leave to harden.

Let's Bake

The easiest way to follow a recipe

Reviews

  1. Unfortunately there are no reviews for this recipe yet!

Leave Your Thoughts

Recipe Alternatives

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We use cookies to provide you with the best browsing experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy.

At Baking Mad we love cookies. We even place them on your computer. These ones don't contain chocolate chips, but they do allow us to provide you with the best experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy. To bake some of your own, visit our cookie recipes page!

Close