How to Make Homemade Chocolate Easter Eggs
Homemade Chocolate Easter Eggs
How to Make Your Own Chocolate Easter Eggs
Easter is fast approaching again ! And everybody loves chocolate Easter eggs so why not learn how to make your own ? It's not difficult and you can make as many of them as you (or the family and friends) like. Easter eggs from the shops are pretty expensive so save yourself some money at the same time. And you can make them with the kids and have some fun too.
All you need is some chocolate, some Easter egg molds (not expensive) and a little knowedge, which you will find below.
To get the best Easter eggs there are three golden rules you need to follow
- buy the highest-quality molding chocolate
- do not overheat the chocolate
- do not let steam or water get into it.
The Best Quality Chocolate
Make Your Own Chocolate Easter Eggs !!
The best chocolate to use is 'Belgian couverture' with 70% cocoa solids.
- Heat some water in a pan until it is hot but not boiling
- Half-fill a basin with the chocolate
- Put the basin in the hot water and stir the chocolate until it melts.
- If you are using plain chocolate it will need to be heated to approx. 44°C - for white chocolate or milk chocolate heat it to approx. 42°C.
- It's best to use a thermometer of course - but if you don't have one then touch the chocolate with the top of your little finger - it should feel warm.
- Make sure the molds are at room temperature - 90ºF
- Hold the egg mold in the palm of your hand
- Ladle in chocolate until the mold is about one third full.
- Tilt the mold in all directions to spread the chocolate over the entire mold, then pour any excess chocolate back into the bowl.
- Place the mold upside down on a piece of greaseproof paper
- Leave it to dry for approx. 10 minutes.
- Repeat the process. You may need to do it 3 times to ensure the chocolate is thick enough.
- The more chocolate you pour in the thicker the Easter Egg will be
- Put the mold in the fridge and wait till the chocolate solidifies - this should take between 20 minutes and 2 hours depending on your fridge.
- Get the chocolate Easter eggs out of the mold by turning it over and tapping on it or by gently pulling the sides of the mold outwards.
- You now should have two halves - to glue these two halves together you need to carefully dip the edge of one of your homemade chocolate Easter eggs into some molten chocolate then once it has some molten chocolate on it, hold it against the other half until the two halves stick together.
- Alternatively you can spread some molten chocolate along both edges.
You then leave the chocolate to harden and voila you've had some fun and now you've got an Easter egg to eat - or give to someone else if you are the generous type !
Marbled Chocolate Eggs
Marbled Chocolate Eggs
If you want something a little out of the ordinary you can also try making a Marbled Chocolate Egg
50g white chocolate, in pieces
50g milk chocolate, in pieces
140g good-quality dark chocolate, in pieces
Melt the white chocolate in a bowl over a saucepan of simmering water, but take care to ensure that the bowl does not touch the water.
Once melted leave until the chocolate is cool but still runny, then transfer into a piping bag with a spoon. Pipe the chocolate in lines in a zig-zag pattern across the inside of the mold, whil ekeeping the mold flat.
Repeat with the other mold and leave to set. After the white chocolate has fully set, repeat using melted milk chocolate, piping in between the white chocolate lines. Leave to set then place in fridge for 5 minutes.
Melt the dark chocolate and leave to cool and thicken. Carefully brush the chocolate over the milk and white lines with a pastry brush until the insides of the molds are fully covered.
Replace the molds in the fridge if necessary if the chocolate underneath starts to melt. When set, turn out the molds, fill 1 half with chocolates, and stick the sides together with the remaining melted dark chocolate.
Recipes and Cooking
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