Recipe uploaded by

1 rating

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Video tutorial: Melting chocolate

1. Break the chocolate into pieces and gently melt in a heatproof bowl over a pan of simmering water, making sure the bowl doesn't touch the water. Stir until smooth, then take off the heat and leave until cool, but still runny. Spoon a quarter of the chocolate into one of the egg moulds and spread thickly over the inside with a flat pastry brush or paintbrush. Be sure to cover the sides well, as this makes it easier to join the edges. Check that the chocolate is even by holding the mould up to the light. Repeat with the other mould. Leave in a cool place to set, then chill for 5 mins. TIP: Putting the egg halves in the fridge once the chocolate has set makes it easier to add another layer of warm chocolate. Don't be tempted to leave the moulds in the fridge any longer than necessary as condensation could cause the chocolate to discolour.
2. Re-warm the remaining chocolate and repeat the process for each side of the mould, saving about 1 tbsp of chocolate for later. Use a knife to scrape away any excess around the rim of the mould to give a clean, straight edge. Turn out each half onto a sheet of greaseproof paper, carefully pulling away the mould until it releases itself.
3. Place one half of the egg on its back (you can create a nest of scrunched greaseproof paper to stop it from rolling about). Warm the reserved chocolate and brush around the edge of the egg. Place the other half on top and press together. You can seal the join further by brushing with a little more chocolate and filling in any jagged edges or holes. Leave in a cool place to set firm.
4. To decorate, use the paintbrush to dab a little chocolate on the backs of the chocolate buttons. Gently press them onto the egg. For the finishing touch, tie the ribbon around the middle to hide the join

Per ¼ egg

172 kcalories, protein 2g, carbohydrate 16g, fat 12 g, saturated fat 6g, fibre 2g, salt 0.01 g

Latest comments and suggestions

• MissTasha

  20 February 2009

  MissTasha commented on this recipe

  i've decided im going to try this when easter comes around (12th april i think?!?). i'll let everyone know if it works out, as this seems so simple to do, and would put a more personal touch on my easter gifts than just buying them from a shop!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Nuala

  24 February 2009

  Nuala commented on this recipe

  I have just ordered chocolate moulds and lots of other bits and pieces to make our own eggs for Easter this year. We are inviting my daughters little friends around for the day to help and the method in this recipe will really help. Will let you know how it goes.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Erica

  31 March 2009

  Erica commented on this recipe

  Looking forward to making this for easter! Will fill the inside of mine with mini eggs and little easter treats for a nice surprise when the egg is broken into! Does anyone know where a good place is to buy the egg moulds? x

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Gemma

  31 March 2009

  Gemma commented on this recipe

  I haven't got them yet but I have ordered some from Lakeland. A set of large and small eggs.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• MissTasha

  27 April 2009

  MissTasha rated and commented on this recipe

  

  I made this for easter this year. Was easier than I thought to buy the egg moulds. I put some little chocolate goodies on the inside of the eggs before sealing them. My family loved them, especially the kids, and everyone felt much more appreciative of the gift as I'd made them myself. Really nice easter idea and a lot of thought went into it.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/5808/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

FOR THE EGG

• 200g good-quality dark chocolate , plus a little extra for decorating (we used Green & Black's 82%)

TO DECORATE

• 25g bag chocolate buttons
• 25g bag white chocolate buttons , with speckles
• ribbon , approx 50 cm long

SPECIAL EQUIPMENT

• 2 chocolate egg moulds, clean flat pastry brush or small paintbrush

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Makes 1 egg

Preparation and cooking times

Prep 30 mins

Plus drying time

Vegetarian

Ingredients

FOR THE EGG

• 200g good-quality dark chocolate , plus a little extra for decorating (we used Green & Black's 82%)

TO DECORATE

• 25g bag chocolate buttons
• 25g bag white chocolate buttons , with speckles
• ribbon , approx 50 cm long

SPECIAL EQUIPMENT

• 2 chocolate egg moulds, clean flat pastry brush or small paintbrush

Per ¼ egg

172 kcalories, protein 2g, carbohydrate 16g, fat 12 g, saturated fat 6g, fibre 2g, salt 0.01 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Tried and tested recipes from Good Food and olive magazines. bbcgoodfood.com

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk