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2 Ways to Make Chocolate Easter Eggs

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Level
Intermediate
Time
1/2 day
Budget
10 - 30

Who doesn't love a chocolate egg at Easter? Indulging yourself (or someone else) is one of the best bits about Easter, but it can get expensive sometimes - go handmade, and create something personal and get great value for money. It will make the world of difference!

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You will need

Wilton Fondant and Gum Paste Tool Set 3 Pieces

Is $ 13.00

Quantity: 1

Subtotal

Is $ 13.00

Wilton 12-Inch Disposable Decorating Bags 24 Pack

Is $ 18.00

Quantity: 1

Subtotal

Is $ 18.00

Wilton Decorating Brush Set 5 Pieces

Is $ 12.00 , was $ 13.00

Quantity: 1

Subtotal

Is $ 12.00 , was $ 13.00

Out of stock

Renshaw White Ready to Roll Icing 500g

Is $ 6.49

Quantity: 1

Subtotal

Is $ 6.49

Product no image

Is $ 6.49

Quantity: 1

Subtotal

Is $ 6.49

Out of stock

Renshaw White Royal Icing 400g

Is $ 6.49

Quantity: 1

Subtotal

Is $ 6.49

Product no image

Is $ 2.49 , was $ 4.49

Quantity: 1

Subtotal

Is $ 2.49 , was $ 4.49

Out of stock

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How to make

You will also need:

Easter Egg Mould

250g Milk Chocolate per Egg

100g dark chocolate (for the Personalised Brush Easter Egg)

Cotton Pads or Cotton Wool

Gloves (to prevent fingerprints)

 

 

Daisy Chocolate Egg Step-1

Wash each half of the Easter egg mould and dry completely. Using a cotton pad/cotton wool, gently rub the inside of the egg mould as this will create a nice shine finish to the Easter Egg

0494_hc_2017_easter_007-b.jpg?sw=680&q=85
Step-2
Melt light cocoa candy and line a baking tray with parchment paper.
Step-3
Using a spoon add candy melt into mould and evenly apply a thick layer to moulds and once all covered, place moulds upside down (this ensures the excess candy reaches the edges of the egg).
Step-4
Pour the excess candy melt back into the bowl and scrape using the spatula to clean the sides of the mould. Repeat on both moulds. Set moulds in the fridge for 20 mins or until fully hardened.
Step-5
Once each half of the Easter egg is solid, gently flex the mould to release the egg. Air needs to enter behind the candy melt to allow the egg half to fully release.
Step-6
Heat a baking tray or flat large frying pan (wear gloves to prevent fingerprints). Once warm, place Easter eggs edge side down at the same time on the heated baking tray or frying pan to evenly flatten edges.
Step-7
Carefully pick up egg halves and hold together for a few minutes until they stick. Wipe away any excess and leave egg to set in the fridge for a few minutes.
Step-8
Whilst the egg is hardening in the fridge this is the best time to make the daisy fondants.
Step-9
Knead white fondant until suitable consistency and roll out to your desired thickness (we suggest a 10p piece) using a fondant rolling pin.
Step-10
Choose small flower cutters – Wilton Small Calyx and Lily of the valley flower cutters were used here.
Step-11
Using the cutters create as many flowers as you prefer.
Step-12
Use Dab–N-Hold and yellow edible glitter to create the centre of the flowers.
Step-13
Gently lift flowers, and use either water or Dab–N-Hold to secure fondant flowers to your Easter egg – decorating as desired.
0494_hc_2017_easter_007-b.jpg?sw=680&q=85
Personalised Brush Easter Egg: Step-1

Wash each half of the Easter egg mould and dry completely. Using a cotton pad/cotton wool, gently rub the inside of the egg mould as this will create a nice shine finish to the Easter egg

0494_hc_2017_easter_007a.jpg?sw=680&q=85
Step-2
Melt the white candy melts and dark cocoa candy melts
Step-3
Add a small amount of candy melts to the egg mould and drag the decorating brush through the candy melt, this will create your stripe affect. Allow the candy melt to set before adding new stripe. Do this with both white and dark candy melts to achieve graphic stripes effect onto the moulds.
Step-4
Melt light cocoa candy and line a baking tray with parchment paper.
Step-5
Using a spoon add candy melt into mould and evenly apply a thick layer to moulds and once all covered, place moulds upside down (this ensures the excess candy reaches the edges of the egg).
Step-6
Pour the excess candy melt back into the bowl and scrape using the spatula to clean the sides of the mould. Repeat on both moulds. Set moulds in the fridge for 20 mins or until fully hardened.
Step-7
Once each half of the Easter egg is solid, gently flex the mould to release the egg. Air needs to enter behind the candy melt to allow the egg half to fully release.
Step-8
Heat a baking tray or flat large frying pan (wear gloves to prevent fingerprints). Once warm, place Easter eggs edge side down at the same time on the heated baking tray or frying pan to evenly flatten edges.
Step-9
Carefully pick up egg halves and hold together for a few minutes until they stick. Wipe away any excess and leave egg to set in the fridge for a few minutes.
Step-10
To personalise, spoon royal icing into a piping bag fitted with a writing nozzle. Practice your name on a piece of parchment or kitchen paper first, then write directly onto the egg. Leave to dry until hard.
0494_hc_2017_easter_007a.jpg?sw=680&q=85
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