How to make a chocolate egg

Article by: Rita Turner  |  Picture by: Rita Turner
How to make a chocolate egg
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Learn how to make your own chocolate Easter eggs with this easy step-by-step guide. Chocolate eggs are lovely to make for the family or to give as gifts. You can use this basic technique to make small, medium or large eggs - it all depends on the size of your mould!

Where can I find moulds?

Try Lakeland or purchase online at Cakes, Cookies & Crafts. Most of them cost less than a fiver.

You will need:
  • Good quality chocolate with a high percentage of cocoa butter
  • Moulds for an Easter egg
  • Spatula
  • Stainless steel or glass bowl to melt the chocolate
  • Greaseproof paper

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Melt the chocolate in a double boiler or in the microwave. Watch how to melt chocolate here.
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Once melted, temper the chocolate using one of two methods shown in our How to temper chocolate guide.
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Pour the tempered chocolate into the egg moulds, forming a thin layer and spreading out to the edges. Remove any excess and clean up the edges with a spatula. Place the moulds in the fridge to chill until set. Reserve the remaining chocolate.
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When the first layer is set, spread another layer of chocolate on top. Do this at least twice (two layers), or more if you desire a thicker egg. After spreading the last layer, place the moulds upside down on greaseproof paper.
If the chocolate hardens and becomes difficult to spread, heat it in the microwave for 20 seconds or until melted again.
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Finally, chill the last layer of chocolate until it is set and no longer shiny. Unmould the egg and proceed as desired.

If you want to join two halves to make a whole egg, heat a knife or spatula gently over a gas flame, then pass it around the edges of the egg to melt the chocolate slightly. Join the two halves and hold for a few seconds, then allow to rest until set completely. This method also works if you'd like to smooth out any uneven edges.

Check out our entire collection of Easter recipes for more ideas!
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