A deluxe homemade treat for Easter. This DIY egg is as impressive as any you can buy
Buy the ingredients for this recipe now via:
Want to know how this works? Read all about it here.
The chocolate can be substituted for milk or white chocolate or 70% dark, depending on your taste.
This website can help, http://www.cakescookiesandcraftsshop.co.uk/acatalog/Easter-Egg-Chocolate-Moulds.html.
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.
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.
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.