Make you own Easter eggs rather than buying them this year.
I know that Easter is still a couple of weeks away but, if you like the idea of making and filling your own chocolate eggs, you can start any time. That is one of the good things about this project – you can take your time. It would also make a good holiday project for older children.
I can never find chocolate eggs in the supermarket that appeal to me, plus I think they are over-priced for what you are actually getting. By making your own eggs in this way you can choose the type of chocolate you use and the filling that you put inside. If you use white chocolate then you can even choose the colour of the finished product – the only limits are your imagination and the number of food colourings that you have in your pantry.
To make these eggs you do need a silicon chocolate mould. I got mine free with one of the many food magazines that I buy, so that made these eggs even cheaper 🙂 Otherwise you can find these in pretty much any discount, kitchen or bakeware shop for just a small amount of money. Of course you can re-use it next year too.
My mould took about a teaspoon of melted chocolate per half piece (so 2 teaspoons per egg). I made 30 eggs out of about 500g/1 lb of chocolate. To fill the eggs, I alternated between mini M&Ms and mini marshmallows. You could also use alcoholic truffle fillings, like this one, if you want to make these for adults.
The main thing is not to worry whether or not these turn out perfectly shaped. They are going to get eaten, not judged. If you are giving these as a gift then wrap them up in some cellophane with a bit of ribbon.
Ingredients – makes about 30 eggs:
500g/1 lb chocolate buttons of your choice, or a mixture to make multiple batches
- 1 drop of food colouring of your choice, optional (if you want to colour white chocolate)
- your choice of mini candy, chocolate or marshmallows, to fill
- Place the chocolate into a heatproof bowl then place over a saucepan of barely simmering water. Don’t let the bowl touch the water.
- Gently melt the chocolate, stirring until smooth. Remove from the heat once melted.
- Fill your silicon mould with chocolate, just enough to form a shell. Don’t make the layer too thin though or the shell will break when you try to handle it.
- Place in the freezer for a couple of minutes until set, then remove the chocolate egg shells from the mould.
- Hold one shell in your hand and fill with your choice of candy etc. Get another shell and dip the open edge into the melted chocolate, then gently press the two shells together to enclose the filling. Place onto a piece of baking paper and leave to set.
- Repeat until all your melted chocolate is made into egg shells. If the chocolate starts to set in the bowl before you use it then simply place it over the saucepan again until melted.
- Refrigerate the finished chocolate eggs in a plastic food container until ready to serve.