Marbled egg

Marbled egg

A deluxe homemade treat for Easter. This DIY egg is as impressive as any you can buy

Difficulty and servings

Moderately easy

Makes 1 egg

Preparation and cooking times

Total time

Ready in 50 mins

Method

  1. Slowly melt the white chocolate in a bowl over a pan of simmering water, making sure the bowl doesn't touch the water. Leave until cool but still runny, then spoon into a piping bag. Balance one of the moulds to keep it flat (we used two ramekins to help), then pipe the chocolate in zig-zag lines across the inside of the mould. Repeat with the other mould, then allow to set. When the white chocolate has completely set, repeat the process with melted milk chocolate, piping in between the white chocolate lines. Leave to set in a cool place, then put in the fridge for 5 mins.
  2. Melt the dark chocolate, then allow to cool and thicken. Using a pastry brush, carefully brush the chocolate over the milk and white lines until the insides of the moulds are completely covered. You may need to return the moulds to the fridge if the dark chocolate starts to melt the chocolate underneath.
  3. Once set, turn out the moulds, fill one half with chocolates, then stick the sides together using the remaining melted dark chocolate. Tie a ribbon around the egg to finish.
Try

Chill the chocolate

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.

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.

Buying moulds

This website can help, http://www.cakescookiesandcraftsshop.co.uk/acatalog/Easter-Egg-Chocolate-Moulds.html.

Forget finger mars

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.

For quarter of an egg

186 kcalories, protein 3g, carbohydrate 18g, fat 12 g, saturated fat 7g, fibre 1g, sugar 15g, salt 0.03 g

Recipe from Good Food magazine, April 2008.

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Latest comments and suggestions

  • Binder photo Holly

    20 March 2008

    Holly commented on this recipe

    This website may be able to help. http://www.cakescookiesandcraftsshop.co.uk/acatalog/Easter-Egg-Chocolate-Moulds.html.

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  • Binder photo Moley

    20 March 2008

    Moley commented on this recipe

    Or you could try Lakeland www.lakeland.co.uk...they have easter egg moulds too and slightly cheaper than here....

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  • Binder photo Gbobs

    20 March 2008

    Gbobs commented on this recipe

    I have made three of these and they are all brilliant, look exactly like the photo. Have already given one to a friend which she loved. Much better than buying them excellent as gifts so pleased. Will definitely make them again next year! Used one of the GF truffle recipes for the choc's inside too!

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  • Binder photo Gemma

    20 March 2008

    Gemma commented on this recipe

    Thanks i'll have a go!

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  • Binder photo minky babe

    23 March 2008

    minky babe commented on this recipe

    we had great fun making these, accidently dripping hot choclate on pale skin!! letting the egg melt in warm hands etc.we'll need more practice for them to look as perfect as the magazine but the whole family loved them

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  • Binder photo tiger21

    05 April 2009

    tiger21 commented on this recipe

    I have tried to make the chocolate eggs but I cant get the eggs out of the moulds when set. Anyone any ideas?

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  • Binder photo Christmas

    07 April 2009

    Christmas commented on this recipe

    Do the eggs actually end up as shiney as the ones in the photos?

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  • Binder photo Kimmy173

    26 September 2010

    Kimmy173 rated and commented on this recipe

    3 stars

    I made a few of these last easter for the first time. I made many mistakes as it was my first time using the moulds but by the 4th one I was a pro at putting them together. You can alter the chocolates you use depending on taste and the best one turned out to be mainly white chocolate with milk and dark chocolate stripes. Will definitely be making them again next easter

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Difficulty and servings

Moderately easy

Makes 1 egg

Preparation and cooking times

Total time

Ready in 50 mins

Ingredients

FOR THE EGG

  • 50g white chocolate , broken into pieces
  • 50g milk chocolate , broken into pieces
  • 140g good-quality dark chocolate , broken into pieces, plus extra

TO DECORATE

  • handful of your favourite truffle (or make some - see Goes well with)
  • ribbon , approx 50 cm long

SPECIAL EQUIPMENT

  • 2 chocolate egg moulds, clean flat pastry brush or small paintbrush
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For quarter of an egg

186 kcalories, protein 3g, carbohydrate 18g, fat 12 g, saturated fat 7g, fibre 1g, sugar 15g, salt 0.03 g

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