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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.

For quarter of an egg

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

Latest comments and suggestions

• 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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• 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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• 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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• Gemma

  20 March 2008

  Gemma commented on this recipe

  Thanks i'll have a go!

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• 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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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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Difficulty and servings

Makes 1 egg

Preperation and cooking times

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

For quarter of an egg

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

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