Slowly melt the white chocolate in a bowl
over a pan of simmering water, making sure
the bowl doesn’t touch the water. Leave until
cool but still runny, then spoon into a piping
bag. Balance one of the moulds to keep it
flat (we used two ramekins to help), then
pipe the chocolate in zig-zag lines across the
inside of the mould. Repeat with the other
mould, then allow to set. When the white
chocolate has completely set, repeat the
process with melted milk chocolate, piping
in between the white chocolate lines. Leave
to set in a cool place, then put in the fridge
for 5 mins.
Melt the dark chocolate, then allow to cool
and thicken. Using a pastry brush, carefully
brush the chocolate over the milk and white
lines until the insides of the moulds are
completely covered. You may need to return
the moulds to the fridge if the dark chocolate
starts to melt the chocolate underneath.
Once set, turn out the moulds, fill one half
with chocolates, then stick the sides together
using the remaining melted dark chocolate.
Tie a ribbon around the egg to finish.