Chocolate Easter Eggs
Home made Easter Eggs
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Serves
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Dietary Info
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Prep 5 mins
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Cook 10 mins
Homemade Easter eggs
Hari says
Easter is a fantastic time of year. Spring has arrived the days are getting longer, it's a time signifying new beginnings, new hopes and dreams and of course lots of chocolate!
This year I decided to try something new and make my own easter eggs. It was so easy to do - I just bought a cheap egg mould and some good quality chocolate. I wanted to get creative so I flavoured them up I made a chilli flavoured one for my husband and a cinnamon one for my mum. I knew the kids would be happy with just chocolate - so I kept them nice and simple and filled them with some little eggs (which I made too).
I have to say I was a bit scared they wouldn't come out of the mould but thankfully they did, just make sure you oil the mould and do be prepared to wait around for the chocolate to set between each layer. The fun bit was being covered in chocolate and doing the decorating. It's a great thing to do with the kids too - Happy Easter!
Want to learn more about the process? Follow my step-by-step photo blog alongside my recipe (below).
- Ingredients
- Method
- 300g dark chocolate (minimum 70% cocoa solids) or milk chocolate
Flavourings
- pinch of chilli powder or,
- pinch of cinnamom powder or,
- pinch cardamom powder
Method
- Using kitchen roll clean the inside of your mould then pour in a drop oil vegetable oil and polish the inside of the mould. This will help the set chocolate come out of the mould and also give it a shiney finish.
- The chocolate needs to be tempered - this is a process of heating and cooling the chocolate which is essential for moulding becuase it seperated the cocoa solids and ensures that when it sets in the moulds it will have a high gloss finish.
- Place a small pan of water on the hob to heat.
- Break the chocolate into small pieces and place into a heat proof bowl that will sit in the pan. Once the water is hot (not boiling) place the bowl with the chiocolate over the pan. Make sure the bottom of the bowl isnt touching the hot water.
- Melt the chocolate gently and using a thermomenr check the temperature of the chocolate. When it reached 43C take it off the heat and cool it to 35C
- Pour spoonfuls of chocolate into the mould and swirl it around until it's all coated. Remove any excess and set it flat side down so any extra chocolate can drain out onto a tray lined with greaseproof paper
- Leave the chocolate to set for about 20 minutes (you can put them in the fridge to help them set).
- Once set use a knife to clean the edges so the 2 sides of the eggs fit together.
- Repeat this process with each mould at least 3 times to get a good layer of chocolate.
- Once set carefully un-mould the two chocolate halves. Try not to handle them too much.
- To stick the two sides together and make your egg, heat a baking sheet and press the flat edges on the sheet to just melt the edges. Very carefully stick the two edges together or use some melted chocolate and stick them together
- Get creative and sit the egg in a mug to decorate .
Nutritional information
| Typical values* | per Serving |
|---|---|
| Calories | 892 |
| Fat (g) | 64 |
| of which saturates (g) | 37 |
| Carbohydrates (g) | 54 |
| of which sugars (g) | 37 |
| Fibre (g) | 16 |
| Protein (g) | 11 |
| Salt (mg) | 34 |
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