Recipe by: https://issuu.com/cwgmedia/docs/everfresh_07_march?fr=sOWZkYzc3ODY1NTI
Servings: 8 Servings
Cooking Time: 15 Minutes
Ingredients
What you need
- Plastic egg molds
- Dark, Milk or White cooking chocolate
- Grease-proof paper & paper towel
- Cooking oil
Method
- Spray flavourless oil onto some paper towel and grease the inside of your plastic egg mould.
- Melt dark, white or milk chocolate by first filling a pot with hot (not boiling) water, then breaking up the chocolate into even pieces and placing it in a separate pot, which you then place over the boiling water. (So the chocolate pot needs to be smaller than the hot water pot.) This allows you to monitor the melting process and stops the chocolate from burning under the direct flame heat.
- Pour or spoon chocolate into the mould, ensuring the sides are fully coated. You may need to reheat the mix a little if doing a few at a time or putting in a lot of chocolate. Leave to cool. You can also remove any excess chocolate at this point while its warm, or you can wait until it cools.
- Once set (approx 10 mins), warm some greaseproof paper and put the flat side (join) of the mould on the warm paper for just a few seconds, then remove and press each half of the mould together. Again, let set.
- Start decorating, the easiest way to decorate is using an egg cup. This way, you don’t handle the egg, do one half at a time.