If you’re tired of the same store-bought Easter eggs and want to get a little creative this year, here is an easy recipe to make your own bespoke Easter eggs. While this is a simple recipe to get started, the possibilities are endless to make it even more delicious. You can fill the eggs with a chocolate mousse, ganache, peanut butter, nuts, or any sweet treat of your desire. Or, if you like it the old-fashioned way, keep them hollow inside.
Let’s get cracking – not literally that is!
Ingredients & Utensils:
- Use about 600g of chocolate of your choice, depending on the size of the moulds. You can use cooking chocolate, standard chocolate or chocolate discs.
- Plastic or silicone Easter egg-shaped moulds.
- Pegs
Method:
1. Melt the chocolate:
- We have two ways: over a double boiler (Bain-Marie method: place a pot of boiling water under a glass bowl with the chocolate in it), OR using a microwave, stir the chocolate for 20 to 30 seconds at a time until it’s smooth. Don’t microwave for longer, or the chocolate will burn and become unusable.
- Both methods take some patience and a bit of time.
2. Coat the moulds:
- Ensure your moulds are clean and dry before adding the melted chocolate.
- Gently pour or spoon the melted chocolate into your mould(s) and swirl it until it’s even and of sufficient thickness.
- You can gently pour out any excess chocolate.
- Some recipes suggest coating the moulds with three layers of chocolate (this is optional, depending on your preferences).
- If you are making one egg from two moulds, use pegs to hold the moulds together. Ensure the chocolate is evenly coated around both moulds, by swirling and coating both sides – you only have one shot at this as it is a sealed mould.
3. Chill:
- Freeze the mould with the chocolate in it until it’s set or firm.
- If you coat the moulds more than once, chill the chocolate with approximately five-minute intervals in the fridge or freezer.
4. Once the chocolate is set and firm, gently remove it from the mould with a slight tap or flex to loosen it so that it pops out.
5.
Once removed from the mould, slightly melt/soften the outer edges of the chocolate egg to join the two halves together. Remember to add the filling beforehand!
The kids will love helping with these too, so it can be a fun holiday and easter activity.
FUN IDEAS
- You can also fill your chocolate eggs (one-half) with chocolate mousse and turn it into an Easter dessert.
- Add Colour: To colour the white chocolate, melt it gently using the same method, then mix in oil-based candy colouring or powdered food colouring, which prevents the chocolate from seizing.
- You can make chocolate bark by spreading melted chocolate thinly on a baking sheet topped with speckled eggs.
Source: www.wearecocina.com