Make your own Easter eggs. It's much easier than you'd think and you can add personal touch.
- 200g good-quality dark chocolate, plus a little extra for decorating (we used Green & Black’s 82%)
- 25g bag chocolate button
- 25g bag white chocolate button, with speckles
- ribbon, approx 50 cm long
- 2 chocolate egg moulds, clean flat pastry brush or small paintbrush
MethodStir 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.
- 140g dark chocolate
- 2-3 pinches hot chilli powder
- edible red glitter or sprinkles and 12 lolly sticks, to decorate
- Draw an egg shape about 6cm long, and use as a template to draw about 10-12 shapes on sheets of baking parchment. Hole-punch a piece of paper a bit bigger than the egg shape, to make a polka-dot stencil. (By folding the paper in half, you can get holes right to the middle of it.)
- Melt the chocolate in a bowl over a pan of barely simmering water. Stir in chilli (taste to check heat). Spread a spoon or two of chocolate inside each egg shape. Add a lolly stick to each. Hold the stencil just over the wet surface of one of the lollies and stick into place with Blu-Tack, but don’t let it touch. Sprinkle edible glitter or sprinkles over, then gently lift off the stencil. Repeat to decorate the rest, then leave somewhere cool to set.
- 150ml double cream
- 100g dark chocolate, chopped into small pieces
- 100g milk chocolate, chopped into small pieces
- 2 tbsp cocoa powder
- 50g chopped hazelnut
- mini paper cases
- empty egg boxes
- ribbon (optional)
- Gently heat the cream in a pan. When hot, remove from the pan and leave to stand for 1 min. Add dark and milk chocolates to the pan, and stir until melted and smooth. Pour mixture into a bowl and chill in the fridge until firm.
- When the chocolate is firm, use 2 teaspoons to scoop out 12 walnut-sized truffles. Roll half the truffles in the cocoa powder and the other half in hazelnuts. Place the covered truffles in mini paper cases and pop into egg boxes. You can now tie up with ribbon and give to someone you love.
- 50g good-quality dark chocolate (use at least 70% cocoa solids)
- 25g butter
- 125ml double cream
- 1 tbsp caster sugar
- 1 tbsp Disaronno liqueur (optional)
- Melt the chocolate in a bowl over a pan of barely simmering water until completely smooth (see step-by-step).
- Heat all of the remaining ingredients in a small saucepan until evenly combined. Remove from the heat and stir through the melted chocolate. Serve warm over chocolate pudding, vanilla ice cream or both!