Striped chocolate Easter egg

Striped chocolate Easter egg

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(2 ratings)

Prep: 45 mins Cook: 10 mins plus cooling and chilling

More effort

Makes 1 x 14cm, 2 x 10cm or 4 x 8cm eggs
Make your own beautiful homemade Easter gift, using milk, white and plain chocolate, with our ultimate step-by-step guide

Nutrition and extra info

Nutrition: per 8cm egg

  • kcal674
  • fat42g
  • saturates24g
  • carbs64g
  • sugars60g
  • fibre2g
  • protein10g
  • salt0.2g
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Ingredients

  • 200g good-quality milk chocolate, about 36% cocoa solids

To decorate

  • 200g good-quality white chocolate
  • pink food colouring gel (optional)
  • 100g plain chocolate, 70% cocoa solids (optional)

Equipment you'll need

  • plastic Easter egg mould (made of two halves), either smooth or crackled (see tip)
  • wide artist's brush or clean pastry brush
  • kitchen thermometer that can read low temperatures
  • cotton or plastic gloves (from chemists)
  • a box, plus shredded paper or tissue to protect the egg (see tip)

Method

  1. 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.

  2. Melt then temper the white chocolate for the brush strokes (see tip).

  3. Colour half the melted white chocolate with a little of the 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.

  4. 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.

  5. 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.

  6. When the chocolate is solid, flex the moulds to gently release. Take your time - you will see the air slowly creepy its way between the plastic and the shiny, hard chocolate. Heat oven to 180C/160C fan/gas 4.

  7. Heat a baking sheet in the oven until warm. Put the 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.

  8. Repeat with the second side. If you're struggling to pick up the egg from the tray, use your palette knife to help.

  9. 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 mins. The egg is now ready to give or wrap up for Easter. Store in a cool place away from fluctuating temperatures.

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Comments, questions and tips

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rosievimes's picture
rosievimes
23rd Sep, 2015
3.8
Harder than it looks and takes a lot of time, but I was happy with the results. Make sure you temper the chocolate to get that shine! A fun Easter project!
ahrb
31st Mar, 2015
5.05
I had great fun making my own Easter eggs thanks to the inspiration this article gave me. I did cheat slightly and bought pre-tempered chocolate from SousChef which, once I realised that a warm glass bowl was warm enough to melt the chocolate yet cool enough to avoiding raising it over 31 degrees (which would then need to be re-tempered), gave fantastic results. It was also cheaper than buying the same quality chocolate from the supermarket. The most striking designs were painted on in dark chocolate with white chocolate poured over once the design had set.
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