Make your own Easter Eggs
It’s so rewarding to make chocolate Easter eggs at home, especially when the results are as good as this. And it’s also a great way to have fun in the kitchen, especially when you can get little ones involved too. Easy to use, our Easter Egg Moulds includes moulds to make 2 large and 36 mini eggs, which will look really professional when presented as gifts.
Anyone receiving a home-made egg in these moulds is sure to appreciate the care and time you’ve put in, but they’re actually surprisingly simple to make – just melt, mould and decorate. Here’s how we made ours…
Step 1 – Melt (and temper if you want to)
Place your chosen chocolate (we used Guittard’s Chocolate Chips) into a bowl and place over a pan of very hot (but not boiling) water, ensuring the bowl is not in direct contact with the water. Melt slowly, stirring occasionally.
If you want to temper your chocolate to give it a really professional-looking shiny finish – and make it easier to remove your eggs from the moulds – use a thermometer or our Thermospatula to heat to exactly 55°C. Award-winning British Master Chocolatier Paul A. Young has shared his foolproof method for tempering chocolate.
Step 2 – Mould
Make sure your moulds are clean and free from any dust or water, then pour your (tempered) chocolate into the mini egg moulds and leave to set.
Spoon chocolate into the large moulds, turn upside down and tap until the whole mould is covered with a thin layer of chocolate. Turn the correct way up and leave to set.
Once set, turn out the smaller eggs and stick halves together with melted chocolate, then carefully turn out each large egg mould using a little chocolate around the edges to join the halves together.
Step 3 – Decorate
Mix edible lustre dust with a tiny bit of clear alcohol like vodka or gin, enough to make a liquid – the alcohol will eventually evaporate, leaving behind a lovely ‘paint-splatter’ effect. You can use more than one colour of dust to create really striking combinations – we used silver, gold and blue.
Using a food-safe brush, flick your lustre mixes onto the large egg and smaller eggs, being careful not to touch your eggs before they’re completely dry.
We also dust a few of the mini eggs with a layer of lustre too for some contrasting colours when the big egg cracks open.
Once your eggs are all done and lustre-dusted, fill the large eggs with the mini ones and use a little more melted chocolate to stick the halves together. Leave to set and they’re ready to gift.
Step 4 – Experiment!
If you’ve had a go at melting and tempering and fancy trying your hand at something a little more complicated, why not give ganache a go? Paul A. Young’s easy-to-follow how to make ganache guide is perfect for making mini eggs with a silky-smooth filling.
Happy chocolate-making, happy chocolate-eating – and Happy Easter!