Homemade Chocolate Easter Eggs 🐰 by Hannah Shaw - Musely
  • Login/Sign up
  • $ 11% Cashback on all one-time purchases
    11% Cashback is available to all registered users and will be give in the form of Musely Coins.
    * Buy Together & Subscriptions orders are not eligible for Cashback
  • Free shipping over $25

    Free Shipping on All Orders Over $25.

    You may request a return within 30 days from the date the product is shipped.

    All returns may be tentative on brand approval.

Homemade Chocolate Easter Eggs 🐰

posted in Food & Drink > Recipes
04/01/2015
  • Ingredients:
300g dark/milk chocolate 
Icing for decorating eggs 

Equipment:
8 x small egg moulds (available from specialist kitchen shops)
    Ingredients:
    300g dark/milk chocolate
    Icing for decorating eggs

    Equipment:
    8 x small egg moulds (available from specialist kitchen shops)
  • Method
1. Polish the inside of each mould with a piece of paper kitchen towel. Then dampen a piece of kitchen towel with a little flavourless oil, (e.g. sunflower), and polish the inside of each mould with the oil.
    Method
    1. Polish the inside of each mould with a piece of paper kitchen towel. Then dampen a piece of kitchen towel with a little flavourless oil, (e.g. sunflower), and polish the inside of each mould with the oil.
  • 2. This is the slightly tricky part, you need to temper the chocolate -heat and cool it. 
(See next page for how to temper the chocolate.)
    2. This is the slightly tricky part, you need to temper the chocolate -heat and cool it.
    (See next page for how to temper the chocolate.)
  • To temper the chocolate you will need:
-A cooking thermometer
-A heat-proof bowl 
-A saucepan of hot water
Break the chocolate into pieces and melt gently in a bowl over a saucepan of hot. Place the thermometer into the chocolate until it reaches 43C/110F. Take off the heat and cool to 35C/95F.
    To temper the chocolate you will need:
    -A cooking thermometer
    -A heat-proof bowl
    -A saucepan of hot water
    Break the chocolate into pieces and melt gently in a bowl over a saucepan of hot. Place the thermometer into the chocolate until it reaches 43C/110F. Take off the heat and cool to 35C/95F.
  • 3. Pour spoonfuls of the chocolate into each mould. Leave to set, flat side down on a surface, covered in greaseproof paper. Fill each mould in the same way. You will have to repeat the repeat the process another two or three times to build up a layer of chocolate in each mould.
    3. Pour spoonfuls of the chocolate into each mould. Leave to set, flat side down on a surface, covered in greaseproof paper. Fill each mould in the same way. You will have to repeat the repeat the process another two or three times to build up a layer of chocolate in each mould.
  • Wait for about 20 minutes for the chocolate to set in between layers. This is important so that the two sides of the egg stick together evenly. Leave to chill in a cool place until set.
    Wait for about 20 minutes for the chocolate to set in between layers. This is important so that the two sides of the egg stick together evenly. Leave to chill in a cool place until set.
  • 4. Carefully un-mould the egg halves and place on a clean surface. Take care not to handle the chocolate too much as it will start to melt from the heat of your hands.
    4. Carefully un-mould the egg halves and place on a clean surface. Take care not to handle the chocolate too much as it will start to melt from the heat of your hands.
  • 
5. To stick the two edges of an egg together, heat a baking sheet and then place the edges of two halves on it for a few seconds, then gently push the edges together.

    5. To stick the two edges of an egg together, heat a baking sheet and then place the edges of two halves on it for a few seconds, then gently push the edges together.
  • 6. To decorate the eggs, sit an egg in a glass or small cup and use as a stand while you pipe. You can wrap your eggs in cellophane wrap and label them to give away or place them in a basket and offer them to guests.
    6. To decorate the eggs, sit an egg in a glass or small cup and use as a stand while you pipe. You can wrap your eggs in cellophane wrap and label them to give away or place them in a basket and offer them to guests.
  • This is my first post so please let me know how I can improve! 


Happy Easter everyone☺️
    This is my first post so please let me know how I can improve!


    Happy Easter everyone☺️

Comments

0
See all comments

Related Tips

67 Followers
Email:
See other sign in/up options
Set up my password later
Login / sign up with Email
Forgot Password?
New to Musely
See other login options
Sign Up with Email
Already have an account? Login
Looks like you have an account already
Enter your password to proceed to checkout
Forgot Password?
Please re-enter your password
Forgot Password?
* This is for protection of your private information
Create a Password
For better protection, please provide a password for you account.
Login
For privacy reasons, you must login every time you access this page.
Forgot Password?
< back
< back
Reset Password
Enter the email address associated with your account
< back