Chocolate filled Easter Egg

Name: Chocolate filled Easter Egg
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 1 egg
Ingredients: 50 g milk chocolate; 100 g chocolate; For base & sticking on decorations:; 60 g chocolate; Decoration/Filling; chocolate; sweet

User Reviews

5

6 reviews

Excellent

Prep Time
35 mins
Cook Time
10 mins
Total Time
45 mins
Servings
1 egg
Course
Snacks
Cuisine
British

Chocolate filled Easter Egg

Nicole Wood

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A chocolate Easter Egg filled and decorated with sweets or chocolates, made using a cardboard egg and foil as a mould.

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Ingredients

Servings

50 g milk chocolate or white chocolate
100 g chocolate plain
For base & sticking on decorations:
60 g chocolate plain
Decoration/Filling
chocolate or sweets
sweet or sweets

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Instructions

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Line 2 halves of a cardboard egg (the size of your hand) with a sheet of foil leaving at least an inch of foil around the edge as you’ll need this to pull out the chocolate later.
Melt the milk or white chocolate in a bowl over a pan of water over a very low heat. Do not over heat the chocolate.
Using a teaspoon swirl the chocolate over the foil bases.
Put in the fridge to set for a maximum of 10 minutes
Then melt the dark chocolate over a pan of water again.
Then using a pastry brush paint the dark chocolate over the milk layer, trying to keep the chocolate thicker at the top edge. I did this in one hit but in hindsight it might have been better to do this in 2 stages.
Put in the fridge to set for 10 minutes (maximum) and if not completely set just wait for it to set at room temperature. I allowed mine to set curved side down but maybe left the other way up on baking parchment would have been better. The thin edges didn’t seem to matter though once I’d melted and welded them together.
Meanwhile melt the 60g of dark chocolate and almost fill a foil lined muffin tin mould with chocolate to use as a base for your egg. (I’d run out and had to use cling film).
Once set pull the foil from card eggs and gently peel the foil off the chocolate.
Then using the hot pan that you heated the water in push the open side of each egg half onto the pan to melt slightly, fill with chocolate/sweets then fuse the halves together.
Put the egg onto your chocolate base and hold for a few seconds until it sits upright.
Now decorate your egg using the rest of your melted chocolate as a glue.
Once the base has set, remove the foil and place in a pretty bag and add a few more chocolates/sweets. I find roasting bags very handy for this part! Tie with a bow et voila! Happy Easter.