Homemade Chocolate Easter Eggs and Easter Place Settings
Chocolate Easter Eggs and Easter Place Settings
You will need:
- About 300g/10½oz good quality chocolate (White chocolate is difficult to use for these eggs as it has a higher fat content and doesn’t melt as well, but is fine to use for decoration.)
- Ingredients for decorating, e.g. icing, different coloured chocolates, silver balls etc
- Egg molds – these quantities will make 6 – 8 small solid eggs, suitable for place settings, or one large hollow egg. Egg molds are widely available online or from specialist kitchen shops.
- Some light vegetable oil
- A sugar thermometer
- A pyrex or other heat proof bowl
- A pan
What to do
Small Place Setting Eggs
1. First, wash and dry the molds and rub the inside with a little of the oil. This will make the eggs easier to release.
2. Next, the chocolate must be ‘tempered’ – melted in a specific way to give it a glossy finish. Break the chocolate into the heatproof bowl, and place it over a pan of hot water. Put the thermometer into the chocolate and continue heat until it reaches 43C/110F, stirring occasionally to make sure that it doesn’t catch and burn. Take the pan off the heat, and let the bowl cool to 35C/95F.
3. Carefully put spoonfuls of the chocolate into each mold, being careful not to overfill. Level the tops with a knife, cover with clingfilm and place somewhere cool and dry to set.
4. As it cools, the chocolate should contract a little, so it should be fairly easy to release them from the molds. If they don’t come out easily, they are probably not properly set.
5. Heat a plate in the microwave, then take two egg halves and press the flat sides down on the plate for a few seconds until the chocolate begins to melt, then quickly press them together.
6. Once the egg is set, decorate it by icing the name of your guest and adding any other decorations you like, then place it in an egg cup in front of your guest’s plate.
Try adding chopped dried fruit, candied orange peel or nuts to the melted chocolate. Alternatively, melt equal quantities of plain and milk chocolate, and swirl them together before spooning into the mold.
Large Hollow Eggs
These large eggs are a little more fiddly to make, but worth the effort.
- Wash and oil the mold, and melt the chocolate as described above.
- Drizzle a little chocolate into the mold, spreading it with a pastry brush if necessary. Level the top of the mold with a knife, then over with clingfilm and leave until set. The chocolate should be built up in several layers until the required thickness is reached; take care that the chocolate has set each time before adding more.
- Leave the finished eggs to set completely, then carefully remove them from the molds. Before sticking the two halves together as above, these eggs can be filled with small sweets or homemade chocolates.
- Decorate as you wish, then wrap in coloured cellophane and tie with a ribbon. Add a gift bag if you like.
These eggs are so much more satisfying both to give and receive than the bought alternative, and offer a great outlet for your creativity!