CHOCOLATE EASTER EGGS

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