How to make an Easter egg

Discover how to make easter eggs at home with our easy, step-by-step guide and simple recipe. Create colourfully decorated chocolate eggs at home.

Easter eggs

Toying with the idea of crafting your own Easter egg? This year, roll up your sleeves, borrow some egg moulds and investigate just how easy making your own really is. Once you’ve made your chocolatey creation, read up on how to decorate an Easter egg with our fun ideas. 

Show off your creativity with our homemade easter egg recipe or satisfy your sweet tooth with even more Easter chocolate recipes

How to get super shiny chocolate 

Chocolate pieces in bowl
Tempering is the process of heating then cooling chocolate to form a specific type of crystals in the cocoa butter. If we simply melt and cool shop-bought chocolate, it will quickly ‘bloom’, with dots and streaks of cocoa butter. It melts quickly when touched too. Tempered chocolate quickly sets hard and shiny, won’t bloom, and shrinks as it cools, making it easy to remove from a mould. Here’s how to temper chocolate

  • Melt three quarters of the chocolate in a heatproof bowl until it is silky and smooth. White chocolate should reach 43C, milk and dark 45C. Add the remaining chocolate, chopped into small pieces.
  • Stir with a spatula until the pieces have melted and the thermometer shows 28C for milk and white, 30C for dark. This can take a while, so have patience and keep stirring. Use as soon as possible. If the chocolate starts to get too cold and thick, heat for just a few seconds and stir well.

Step 1: Clean the mould

Cleaning egg mould with cotton bud
Wash each half of your Easter egg mould with hot soapy water and a soft sponge, then dry carefully. Using a ball of cotton wool, buff the inside of the mould. The better the shine on the mould, the better the finish on the chocolate.

Step 2: Melt the white chocolate

White chocolate being melted in bowl
Melt then temper the white chocolate for the brush strokes.

Tip: To make Good Food’s chocolate Krispie chick, all you need to do is add 50g puffed rice cereal when you take the milk chocolate off the heat. 

Step 3: Brush the moulds

Chocolate being brushed onto mould
Colour half the melted white chocolate with a little food colouring gel if you want, then brush graphic stripes of chocolate onto the moulds. Let each colour set before you add the next (setting is really speedy if you’ve achieved good temper). Go over some stripes twice, to make the colours pop out. Repeat the melting and tempering process with the dark chocolate, if you like.

Tip: While the chocolate is drying, why not make treats to go inside your egg? It’s a lovely extra touch, and will distract impatient little chefs. See suggestions below. 

Step 4: Fill the moulds

Chocolate being poured out of mould
Line a baking sheet with parchment. Melt and temper the milk chocolate. Half-fill one mould with the chocolate, then tip it this way and that to completely cover the mould.

Step 5: Pour off the excess

Excess chocolate being scraped off
Pour the excess back into the chocolate bowl, and scrape a palette knife across the mould to clean it up. Repeat with the other half of the egg. Set the moulds, flat-side down, on the lined sheet. Transfer to the fridge and leave to set for about 10 mins.

Step 6: Release the chocolate 

Egg being released from mould
When the chocolate is solid, flex the moulds to gently release. Take your time – you will see the air slowly creep its way between the plastic and the shiny, hard chocolate. Heat the oven to 180C/160C fan/gas 4.

Step 7: Melt the edges

Chocolate egg being melted
Heat a baking sheet in the oven until warm. Put clean gloves on (prevents fingerprints) and pick up one side of the egg. Any messy edges can be melted flat by holding them against the tray. Next, carefully rub the flat edge of the egg on the tray to melt it a little.

Step 8: Finish the second half

Egg being melted
Repeat with the second side. If you’re struggling to pick up the egg from the tray, use a palette knife to help.

Step 9: Combine the halves

Egg halves being put together
Hold the melted edges of the egg together for a few moments until they stick. Wipe away any excess, then leave the egg to set in the fridge for a few minutes. The egg is now ready to give or wrap up for Easter. Store in a cool place away from fluctuating temperatures.

Easter egg
Our verdict?

The recipe was spot-on and really easy to follow. Perfectionists should invest in a thermometer to get that glossy, speckle-free finish, but if you don’t mind doing a bit of crafty decorating, making your own egg couldn’t be simpler – or more fun!

Ideas for decorating

  • Melt a tablespoon of chocolate and dab a little on the back of your favourite, flat-backed chocolates or sweets before sticking on the egg – a good job for little ones.
     
  • Making your own piping bag from baking paper is really easy. Use icing or cooled chocolate to put your artistic skills to the test – you could personalise the egg with a name or message.
     
  • Cut out marzipan shapes to add to your eggs. Let kids get creative, or try a design such as the one used for our cute Krispie chick.
     
  • For the adventurous, try our beautiful marbled egg or our step-by-step guide to making a striped chocolate Easter egg.

Our top five fillers

Check out our decorating video for some easy Easter egg inspiration. 

Where to get egg moulds?
Cookware and craft shops have Easter egg moulds. You can easily find them online at a good price – we bought ours from Lakeland.

Need a break from Easter eggs? See our review of the best non-chocolate Easter gifts for kids 2020,

Have you made your own Easter egg? Let us know below...

Comments, questions and tips

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Smudgie_and_Moo
9th Apr, 2014
These sound fab! I have my moulds so I'm going to give it a go this Sunday...
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