Marbled chocolate eggs

    Marbled chocolate eggs

    19saves
    1hr5min


    4 people made this

    About this recipe: Use white chocolate to create a stunning marbled effect on these homemade chocolate Easter eggs. You could even use three different types of chocolate - plain, milk and white - to create a tri-colour effect! This recipe makes two or three large eggs or several smaller eggs, depending on your egg mould size.

    liz London, England, UK

    Ingredients
    Makes: 3 to 12 chocolate eggs, depending on moulds

    • 500g milk or plain chocolate, roughly chopped
    • 100g white chocolate, roughly chopped

    Method
    Prep:20min  ›  Cook:5min  ›  Extra time:40min chilling  ›  Ready in:1hr5min 

    1. Melt 375g of the chocolate in a double boiler, stirring constantly. Using a sugar thermometer, bring the chocolate to 48 degrees C for plain chocolate or 45 degrees C for milk chocolate. Remove from heat.
    2. To temper the chocolate, add in the remaining unmelted chocolate. Stir well, until smooth. When the chocolate reaches 32 degrees C for plain chocolate or 30 degrees C for milk chocolate, it's ready to use.
    3. Whilst waiting for the chocolate to cool, melt the white chocolate in the double boiler. (You don't need to worry about tempering the white chocolate, however.)
    4. Drizzle the melted white chocolate in the egg moulds using a spoon. (The effect is up to you - make a criss-cross pattern, or drizzle either only horizontally or vertically. Get creative!) Place the moulds in the fridge to chill for 5 minutes.
    5. Drizzle the melted plain or milk chocolate over the white chocolate, then use a pastry brush to brush over the entire surface of the mould till covered. Chill for 10 minutes in the fridge. Brush again with chocolate, then chill again for 10 minutes. Finally, brush a third time and chill for a final 10 minutes.
    6. Carefully unmould the egg halves and trim the edges with a sharp knife. Brush the edges with a little melted chocolate, then carefully bring two halves together to form a single egg. Carefully set back in the mould and chill for 10 to 15 minutes, or until set.

    Tips

    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.

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