Chocolate filled Easter Egg

Instructions

1. Line 2 halves of a cardboard egg (the size of your hand) with a sheet of foil leaving at least an inch of foil around the edge as you’ll need this to pull out the chocolate later.

2. Melt the milk or white chocolate in a bowl over a pan of water over a very low heat. Do not over heat the chocolate.

3. Using a teaspoon swirl the chocolate over the foil bases.

4. Put in the fridge to set for a maximum of 10 minutes

5. Then melt the dark chocolate over a pan of water again.

6. Then using a pastry brush paint the dark chocolate over the milk layer, trying to keep the chocolate thicker at the top edge. I did this in one hit but in hindsight it might have been better to do this in 2 stages.

7. Put in the fridge to set for 10 minutes (maximum) and if not completely set just wait for it to set at room temperature. I allowed mine to set curved side down but maybe left the other way up on baking parchment would have been better. The thin edges didn’t seem to matter though once I’d melted and welded them together.

8. Meanwhile melt the 60g of dark chocolate and almost fill a foil lined muffin tin mould with chocolate to use as a base for your egg. (I’d run out and had to use cling film).

9. Once set pull the foil from card eggs and gently peel the foil off the chocolate.

10. Then using the hot pan that you heated the water in push the open side of each egg half onto the pan to melt slightly, fill with chocolate/sweets then fuse the halves together.