It’s pretty easy to make your own Easter Eggs at home. As well as being lots of yummy fun, it’s the perfect way to customise them with your favourite confectionery.
Digital Sugar / Chocolate Thermometer Long Sharp Knife / Pallet Knife Easter Egg Chocolate Moulds
- The 600g of chocolate was sufficient for us to make a 16cm egg, an 11cm egg plus 6 mini eggs. Even if making just once small egg temper at least 300g of chocolate. Anything less makes the process very difficult. Any left over chocolate can be poured into a bowl lined with greaseproof paper, left to set and then wrapped up in the paper for use another day.
- To temper dark chocolate – melt it to 49℃ / 120℉, cool to 27℃ / 82℉, reheat to 32℃ / 90℃. To temper white chocolate melt it to 43℃ / 110℉, cool to 25℃ / 78℉, reheat to 28℃ / 82℉.
- Avoid adding heavy confectionery to the inside of the shell. Suggestions would be marshmallow, mini eggs, Malteser chocolate rabbits, treat size chocolate bars.
- Reheat the chocolate to the appropriate ‘reheat’ temperature if the unused chocolate starts to thicken before you’ve finished shaping the shells.
- If you’d like to decorate them, consider flicking contrasting melted chocolate over the shell. You could do this either before filling the shells with chocolate allowing the flicked chocolate to completely set before moving onto step 6 above, or after the eggs have been removed from the plastic shell and joined together. A pretty idea would be to affix sugar flowers onto the outer casing of the shell with melted chocolate or royal icing. You could pipe the name of the recipient on the shell.
- If you’d like the eggs to stand up: create a large chocolate ‘button’ by spooning some tempered chocolate onto greaseproof paper. Allow it to set. Once the egg has been assembled briefly melt the base of the egg on the hot baking tray & position the egg on the chocolate ‘button’. You may find it helpful to use a container to prop the egg up whilst it sets in position. (Note, this was easier with the smaller 11cm egg than the 16cm egg).