Simple chocolate button egg

Simple chocolate button egg

Make your own Easter eggs. It's much easier than you'd think and you can add personal touch.

Difficulty and servings

Moderately easy

Makes 1 egg

Preparation and cooking times

Preparation time

Prep 30 mins

Plus drying time
Vegetarian

Vegetarian

Method

  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
Try

Good bye finger marks

If you have hot hands, try wearing rubber gloves when handling the chocolate egg (especially when sticking the two sides together) to avoid finger marks.

After a few days...

After a few days, your Easter egg will start to 'bloom', or take on a slightly mottled appearance. This is simply the fat and sugars changing with air temperature and is harmless.

Different chocolate

The chocolate can be substituted for milk or white chocolate or 70% dark, depending on your taste.

Per ¼ egg

172 kcalories, protein 2.0g, carbohydrate 16.0g, fat 12.0 g, saturated fat 6.0g, fibre 2.0g, sugar 11.0g, salt 0.01 g

Recipe from Good Food magazine, April 2008.

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Latest comments and suggestions

  • Binder photo 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!

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  • Binder photo 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.

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  • Binder photo 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

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  • Binder photo 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.

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  • Binder photo MissTasha

    27 April 2009

    MissTasha rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Smoothiestar

    02 April 2010

    Smoothiestar rated and commented on this recipe

    5 stars

    Easter is on the 4th of April,and I think I'm going 2 try this scrumptious looking egg........

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  • Binder photo Carly Duffett

    26 March 2013

    Carly Duffett commented on this recipe

    Can you tell me what size moulds you bought? I have just ordered 140mm large moulds, is that too big?

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  • Binder photo Baker101

    27 March 2013

    Baker101 rated and commented on this recipe

    5 stars

    Wowcha

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Difficulty and servings

Moderately easy

Makes 1 egg

Preparation and cooking times

Preparation time

Prep 30 mins

Plus drying time
Vegetarian

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
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Per ¼ egg

172 kcalories, protein 2.0g, carbohydrate 16.0g, fat 12.0 g, saturated fat 6.0g, fibre 2.0g, sugar 11.0g, salt 0.01 g

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