Marbled egg

Marbled egg

  • Rating: 4 out of 5.2 ratings
    Rate
    loading...
Magazine subscription – save 44% and get a cookbook of your choice
  • Preparation and cooking time
    • Total time
    • Ready in 50 mins
  • More effort
  • Makes 1 egg

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

  • Vegetarian
Nutrition: for quarter of an egg
HighlightNutrientUnit
kcal186
fat12g
saturates7g
carbs18g
sugars15g
fibre1g
protein3g
low insalt0.03g
Advertisement

Ingredients

For the egg

To decorate

Special equipment

  • 2 chocolate egg moulds, clean flat pastry brush or small paintbrush

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
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.

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.

Goes well with

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 4 out of 5.2 ratings
Advertisement
Advertisement
  • Towels promo

    New! Good Food Deal Get up to 50% off a luxury towel set!

    Get offer
Advertisement

Sponsored content