How to Make your own Easter Egg
It's nearly the time to spoil yourself silly with chocolatey goods, but why go out and buy your Easter eggs when you can make your own with little effort and ease! Don't know how? Don't worry, we've got you covered!
Step 1. The Chocolate.
Al you need is 2 100g bars of quality, own-brand chocolate will do a perfect job, and will only set you back a couple of pounds at the most. Aside from the decorations you choose to go on it, this is the only ingredient you'll need!
Step 2. Melting the chocolate.
Tempering chocolate is the key if you want to avoid a mottled look, but if you're not bothered about getting a professional look, you can use some nifty decor to cover any mottle-mishap.
Step 3. First layer.
To avoid a gloopy mess when it comes to moulding your chocolate, let it cool after you've melted it and then, using a pastry brush, spoon and spread a quarter of the chocolate evenly around each of the two mould halves, and then leave it to set.
Step 4. Second layer.
Pop the two set egg halves in the fridge for 5 minutes and in the meantime re-heat the remaining chocolate and leave it to cool again. We'd recommend ensuring you have equal measures for each mould before applying your second layer of chocolate to avoid one half being chunkier than the other.
Step 5. Two become one.
Leave your egg to dry for about 2 hours to ensure that it won't crack when lifted from the mould. After putting your egg back in the fridge for about ten minutes, gingerly ease the edges of the mould away from the rim of the egg, turn it upside down and gently squeeze it onto some greaseproof paper.
Reheat any remaining chocolate and brush the edges, popping in some sweets for good measure and there you have it! Your very own Easter Egg!
It's incredibly easy and would be a great way to spend some time with your little ones this Easter as once they hear you're making them, there's no way you'll be able to keep them from becoming your sous chefs!