For the egg
- 50g white chocolate, broken into pieces
To purists, this is not chocolate because it is made only from the fat or butter of the cacao…
- 50g milk chocolate, broken into pieces
Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…
- 140g good-quality dark chocolate, broken into pieces, plus extra
Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…
- handful of your favourite truffle (or make some - see Goes well with)
The black Perigord truffle isn’t the only truffle.
Truffles lauded as Black Diamonds…
- ribbon, approx 50 cm long
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.
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.
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.
Different chocolateThe chocolate can be substituted for milk or white chocolate or 70% dark, depending on your taste.
Buying mouldsThis website can help, http://www.cakescookiesandcraftsshop.co.uk/acatalog/Easter-Egg-Chocolate-Moulds.html.
Chill the chocolatePutting 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 marsIf 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.