This Easter, why not ditch the store-bought chocolates and make your own instead? This step-by-step guide will help you make chocolate eggs so yummy, no-one will know the difference.
Chocolate Easter eggs
- Chocolate of your choice (the amount will depend on how big your mould is and how many eggs you want to make)
- Vegetable oil (for coating the moulds)
- Egg moulds — these are available from craft stores like Spotlight
- One glass bowl
- A pan
- Clear cellophane
- Icing pen (optional)
Is it your turn to cook the holiday feast this year? Check out Australian Easter recipes >>
- Place the glass bowl into a pan of boiling water. Slowly add the chocolate and allow it to melt.
- Grease an egg mould by lightly brushing it with vegetable oil.
- Spoon the melted chocolate into the mould and use the back of a teaspoon to spread the mixture evenly. As a general guide, you’ll need about 1 tablespoon of chocolate per side for a large egg mould, 2 teaspoons each side for a medium mould, and a little less than one teaspoon per side for a small mould.
- Close the mould and once the edges are joined properly, use clips to secure it together. Shake the mould to ensure the chocolate coats both sides.
- Set the mould aside for five minutes. Then, turn it over and leave it for another five minutes. Carefully put the mould in the fridge for around 5-10 minutes to chill.
- Remove the clips and gently — we repeat, gently! — press the top and then the bottom of the mould to release the egg. Since you chilled the eggs in the fridge, they should come out fairly easily.
- Now comes the fun part — decorating and packaging. If you’re game enough to create a pattern on the egg, do so with an icing pen and then return it to the fridge to set for another 10 minutes. If you’re happy with the plain look and want to move straight on to gifting, put the egg in a cellophane bag and tie the whole thing up with a ribbon.