- 50g white chocolate, broken into pieces
- 50g milk chocolate, broken into pieces
- 140g good-quality dark chocolate, broken into pieces, plus extra
- handful of your favourite truffle (or make some - see Goes well with)
- ribbon, approx 50 cm long
- 2 chocolate egg moulds, clean flat pastry brush or small paintbrush
The chocolate can be substituted for milk or white
chocolate or 70% dark, depending on your taste.Buying moulds
This website can help, http://www.cakescookiesandcraftsshop.co.uk/acatalog/Easter-Egg-Chocolate-Moulds.html. Chill the chocolate
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.Forget finger mars
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.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.