Home-made Easter Eggs


If Easter knocks on the door, you have little time and just as few ideas for this-year’s desserts, don’t worry. Here is a very simple but unforgettable recipe for Easter eggs which will make you appear to your guests as this amazingly imaginative hostess, that we know you are.

All you need is:

  • 10 oz (300 g) chocolate (70% cocoa solids)
  • Icing for piping
  • 8 small egg moulds
  • Small amount of sunflower oil

To kick off, rub the inside of each mould with kitchen roll damped with sunflower oil. Break the chocolate into pieces and melt gently in a bowl over a saucepan of hot water. Take off the heat and leave to cool.

Now, spoon the chocolate into each mould, and swirl around until each of them is coated. Then remove the excess chocolate and leave to set for a while, flat side down, on a large surface covered in greaseproof paper.

Wait 20 minutes and then add another layer. Repeat the process 2 or 3 times to build up a good layer of chocolate. My granny taught me a trick to ensure you have a clean edge every time you layer – simply draw a knife across the chocolate and there you are.

Carefully remove the eggs from the mould. Take care not to touch them too much, as they will begin to melt in your hands. Alternatively, you can try keeping your hands in ice and work in this way, but I wouldn’t recommend such a method, as you might end up with a cold.

Plate the eggs of two halves on a heated baking tray for a few seconds, then gently push both halves together. And last, place these eggs in an egg cup while you pipe icing onto the egg to decorate.

It might look a bit hard, and it’s the details that need to be observed strictly to get the expected result. So, no shirking with the minute things, if you are eager to please.



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