Name: Marbled egg
Total time: 50 min
Yield: Makes 1 egg
Cuisine: English
Ingredients: 50g white chocolate broken into pieces; 50g milk chocolate broken into pieces; 140g good-quality dark chocolate broken into pieces, plus extra; handful of your favourite truffle (or make some - see Goes well with); ribbon approx 50 cm long; 2 chocolate egg moulds, clean flat pastry brush or small paintbrush

Home
Recipes
Marbled egg

Marbled egg

Good Food team

Save recipe

Makes 1 egg

More effort

Total time: 50 mins

Ready in 50 mins

A star rating of 4 out of 5.2 ratingsRate

loading...

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

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Chocolate Krispie chick

A star rating of 4.5 out of 5.7 ratings

Chocolate biscuit truffles

A star rating of 5 out of 5.9 ratings

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: for quarter of an egg

kcal186
fat12g
saturates7g
carbs18g
sugars15g
fibre1g
protein3g
salt0.03g

low

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.

Recipe from Good Food magazine, April 2008

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4 out of 5.2 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now