CHOCOLATE EASTER EGGS - MOULDED
Makes 4 Eggs
Ingredients
500 grams cooking
chocolate
4 Egg-shaped
chocolate molds with a separate top and bottom cavity, about 2" long
Method
Lightly brush the
inside of the molds with a little oil or melted butter
Break the
chocolate into rough chunks, then finely chop into small pieces
Take a suitable
sauce pan and half fill it with water. Heat the water over a low flame.
Place the chopped
chocolate in a bowl and using a pair of tongs place it in the hot water. Allow
the chocolate to melt completely, stirring occasionally.
Leave aside to
cool. When still warm, spoon the melted chocolate into the molds, one
tablespoon at a time.
Tilt the mold
gently so that the chocolate covers the entire surface of the mold. It should
form a layer about ½ cm in thickness.
Tip any excess
chocolate back into the bowl.
Allow the
chocolate to cool slightly, then, using a butter knife, scrape around the rim
of the mold to get a clean edge. Keep aside
Repeat the same
for the other molds
Place all the
molds in the fridge for about half an hour to allow the chocolate to set completely.
To remove your
eggs from the molds, squeeze the casing gently, working your way around
the edge till it leaves the mold.
Fill 4 halves with
gems or small candies or sweets of your choice
Brush the
remaining melted chocolate around the rim of each of the chocolate egg halves,
then gently press them together so they stick in place.
Leave for a few
minutes until the chocolate sets.
Your Chocolate Easter
Eggs are ready
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