So we’re all on pre-summer diets, I know, but it’s a globally recognised fact that festive treats DO NOT count against any diet, ever. And yes, that includes a huge chunk of birthday cake, even when it isn’t your birthday, and it also includes these yummy Easter treats!
When I found some great egg moulds for a few quid I realised they would be a much cheaper, more personal, and more fun way of giving gifts at Easter – something I usually only do for the nearest and dearest as Easter eggs are pretty over-priced, particularly for what you get!
I made these using white, milk and dark chocolate. At just 30p for a large bar of supermarket own-brand chocolate I could afford to get carried away, I made nine in total and used all three types of chocolate on each egg.
I had creative intentions of filling each one with a personalised gift, but then it became both expensive and a headache, so I stuck to a mix of mini chocolate eggs and chewy sweets.
Tips to make a choccy Easter egg:
Melt chocolate in a saucepan, sat over another one filled with boiling water. You could use a microwave, though I find the saucepan trick allows you to keep an eye on the chocolate and catch it before it burns.
Once melted simply pour the chocolate into the mould and move the mould around in circles so the chocolate covers it entirely. You may need to use the back of a teaspoon to make sure all the surface area is covered. Make sure you get right up to the side otherwise the two halves won’t meet properly!
Put the mould in the freezer so the chocolate sets quickly and doesn’t all gather in a pool at the bottom, which it has a tendency to do.
Once it is set, cover it again with white chocolate, set that and garnished with dark chocolate. I used the dark choc to thicken the sides. (A practice run showed me that thin sides equal broken eggs, which sadly I had to eat myself. Poor me.)
Once set, carefully pop them out of the moulds, fill one half with treats and melt more chocolate (which you can use for the next batch if you want). Use a little bit of the chocolate to ‘glue’ the two halves together, I painted it on with the end of a kebab stick. Be careful at this stage as the hot melted chocolate may melt the thin sides of the egg.
I wrapped them in clear cellophane and tied them with different coloured bows to indicate who they’re for and what mix of chocolate is in each.
And yes, one of those nine is for me. And no, it absolutely doesn’t count!