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Simple chocolate button egg

Make your own Easter eggs. It's much easier than you'd think and you can add personal touch.

  • Prep: 30 mins
    Plus drying time
  • Makes 1 egg
  • More effort
  • Makes 1 egg
  • More effort
  • Calories 172
  • Carbohydrates 16
  • Saturated Fat 6
  • Sugar 11
  • Protein 2
  • Fat 12
  • Fibre 2
  • Salt 0.01

Nutrition per serving

  • Calories 172
  • Carbohydrates 16
  • Saturated Fat 6
  • Sugar 11
  • Protein 2
  • Fat 12
  • Fibre 2
  • Salt 0.01

Ingredients

  • 200g good-quality dark chocolate, plus a little extra for decorating (we used Green & Black’s 82%)
  • 25g bag chocolate buttons
  • 25g bag white chocolate buttons, with speckles
  • ribbon, approx 50 cm long
  • 2 chocolate egg moulds, clean flat pastry brush or small paintbrush

Tip

After a few days...
After a few days, your Easter egg will start to ‘bloom’, or take on a slightly mottled appearance. This is simply the fat and sugars changing with air temperature and is harmless.

Different chocolate
The chocolate can be substituted for milk or white chocolate or 70% dark, depending on your taste.

Good bye finger marks
If you have hot hands, try wearing rubber gloves when handling the chocolate egg (especially when sticking the two sides together) to avoid finger marks.

Method

  1. Break the chocolate into pieces and gently melt in a heatproof bowl over a pan of simmering water, making sure the bowl doesn’t touch the water. Stir until smooth, then take off the heat and leave until cool, but still runny. Spoon a quarter of the chocolate into one of the egg moulds and spread thickly over the inside with a flat pastry brush or paintbrush. Be sure to cover the sides well, as this makes it easier to join the edges. Check that the chocolate is even by holding the mould up to the light. Repeat with the other mould. Leave in a cool place to set, then chill for 5 mins. TIP: Putting the egg halves in the fridge once the chocolate has set makes it easier to add another layer of warm chocolate. Don’t be tempted to leave the moulds in the fridge any longer than necessary as condensation could cause the chocolate to discolour.

  2. Re-warm the remaining chocolate and repeat the process for each side of the mould, saving about 1 tbsp of chocolate for later. Use a knife to scrape away any excess around the rim of the mould to give a clean, straight edge. Turn out each half onto a sheet of greaseproof paper, carefully pulling away the mould until it releases itself.

  3. Place one half of the egg on its back (you can create a nest of scrunched greaseproof paper to stop it from rolling about). Warm the reserved chocolate and brush around the edge of the egg. Place the other half on top and press together. You can seal the join further by brushing with a little more chocolate and filling in any jagged edges or holes. Leave in a cool place to set firm.

  4. To decorate, use the paintbrush to dab a little chocolate on the backs of the chocolate buttons. Gently press them onto the egg. For the finishing touch, tie the ribbon around the middle to hide the join

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