How To Make Your Own Easter Eggs

Ingredients for making my own Easter Egg

Each year families spend a great deal of money on Easter eggs, or they buy really naff ones from Asda where they get three for £4. But if your budget is tight this Easter or if you just like the thought of spending an hour or so playing chocolatier and making your own Easter eggs, here’s how I got on.

First off, I had a variety of chocolate left over and as I wanted to make a bit of a strange looking Easter egg I went for:

  1. Hotel Chocolat Purist 65% Dark Chocolate Bar – 96hr Conch
  2. Charbonnel et Walker Honeycomb Crunch Milk Chocolate
  3. Thorntons Dark Chocolate With Colombian Coffee
  4. A small Milky Bar
  5. Morrisons Ginger Fudge
  6. Chocolate Hobnobs

As you can see, it’s a very weird combination of flavours. For me I was more concerned about how it looked, rather than how it tasted as this was my first attempt. Coffee, honeycomb, milky bar, dark chocolate, ginger fudge, it can’t be anything other than revolting. Oh and it had some Nestle Easter egg in there too – we’re obviously doomed!

The tools I used was a chocolatiere from Prezzybox – which just took way too long so I gave up after melting the white chocolate and just resorted to a Bain Marie instead. I also bought some Easter egg moulds from Lakeland which for just £3.99 are pretty ace.

My idea was to have a multi-coloured rocky road type Easter egg with crumbled up biscuits and ginger fudge but with concentric circles of white chocolate, then milk chocolate and then an outer ring of dark chocolate. Well that was the plan.

I began by powering up the chocolatier and cutting up the chocolate.  I’m glad I had a sharp knife here – although I should have used a blender – but you learn from your mistakes.

It did take me a while though!

Then I got the moulds ready. I knew I’d have to do a fair bit of spooning so I put them within folded tea-towels to keep them from sliding about.

I then went for the crunched up biscuits. My thought here was that I not only wanted them to show through the chocolate but also help stop all the chocolate sinking to the bottom.

I returned to the chocolatiere which had done chuff all, even letting it heat up for ten minutes then another few minutes with the chocolate in – even turning it on didn’t do much good!

So I gave the Bain Marie a go with the milk chocolate instead.

And whilst that was going, I spooned over the white chocolate gloop.

I then spooned in the milk chocolate around the edge. But really I did go too high up for my concentric circle idea to work properly.

And then I started the long process of adding the dark chocolate and trying to get it thick enough. The secret here is to let the chocolate cool down a fair bit before spooning it in. Also I’d suggest having one half in the freezer whilst you work on the other half.

When I’d let them freeze for about half an hour, I took them out of the moulds and just chipped off the overlap. But I took too much off one side and the edges didn’t meet – I’ll know that for next time.

I then melted some left over James Firecracker Easter egg to use to stick the two half shells together.

And then the finished article. What do you think? Total cost £3.99 for the moulds, 10p for the gas, 1hr to make, 1/2hr to tidy up. But a whole load of fun. Although I don’t think there’ll be any chocolatiers worried about their jobs!

Lee McCoy

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  • Oh that’s FAB!

    • Lee

      I’m glad you liked it. The biggest problem was keeping the dogs out of the kitchen!

  • Fab – gave me a real giggle! I can believe it was fun and the end product is great – even if to just eat yourself. Hope you got a sense of satisfaction out of it. Keep up the great work!