There are few nicer things than giving homemade Easter eggs to friends and family, and making your own is fun too.
But how to make them? Well, you need good chocolate, egg moulds and a cooking thermometer, and the last time the appetite kitchen turned out some, we used 300g 85% Green & Black’s dark choc (only the best will do).
We melted the chocolate in a bowl over a pan of hot water until it reached 43C (you do need a cooking thermometer). Then, we took it off the heat and left it to cool to 35C, when it is ready to use.
Then, you just pop a spoonful in each mould and swirl it round using a pastry brush. You need to do this three or four times to build up the depth, waiting about 20 mins between each layer for it to set (put it open-side down on greaseproof paper in the fridge to set). Oh, and remember to draw a ruler over the edge with each layer to ensure you’ve got an even edge.
When the egg halves are cool, turn them out carefully. Then place two halves at a time on a warm baking tray for a few seconds to heat a little and then press them together to make single eggs. Then, just pop into egg cups to decorate them with icing and sweets. Let us know how you get on!
