About this recipe: Making chocolate Easter eggs is easier than you think, and they're fun to decorate, too. Make two or three large eggs or several smaller eggs, depending on your egg mould size.
Tempering the chocolate isn't necessary, but it will prevent your chocolate egg from 'blooming', that is, turning a matte, greyish colour after a few days. Tempering ensures your chocolate egg will be shiny and look that little bit more professional!
To prevent finger marks, wear rubber gloves when handling the eggs.
Try filling your eggs with smaller chocolate eggs or sweets of choice.
I made this before and the eggs didn't come out of the mould. They tasted good though. - 16 Nov 2015