Only a few weeks until Easter weekend and the shops are full of Easter eggs and goodies to delight us (however, I imagine a nightmare for those who have given up chocolate for Lent). A few weeks ago, I was approached by DotComGiftShop, a lovely online boutique selling a range of beautiful gifts and items for the home. The lovely group there have listed Bee’s Teas on their list of favourite cake blogs, and they also kindly sent me an Easter egg mould to review. I’ve never made my own Easter eggs before so I was thrill to have a go.
After reading many articles on how to make Easter eggs, I opted to make some dark chocolate eggs with white chocolate decorations (and of course, chocolate fillings). I did attempt to temper the chocolate but it was not very successful without a chocolate thermometer. The mould from DotComGiftShop was very easy to use – the shapes looked great, the egg halves popped out easily and the mould was very easy to clean. For anyone looking to make their own Easter eggs this year, I would definitely recommend using this mould.Ingredients (makes 3 small eggs)
200g good quality dark chocolate (minimum 70%)
A few chunks of white chocolate (roughly 25g)
Chop the dark chocolate into equal chunks, and place a few chunks side. Put two-thirds of the chocolate in a bowl, and place the bowl over a pan of barely simmering water. Once it has all melted, remove from the heat, add the rest of the dark chocolate chunks and mix until all melted. Put half a tablespoon in each mould and use a brush to ‘paint’ the chocolate around the sides, ensuring that the chocolate does not collect in a pool at the bottom of each mould. Leave to set for 5 minutes, then place in the fridge to chill for 10 minutes. Repeat these steps twice more, re-warming the chocolate whenever it gets hard. Once done, place in the fridge for an hour. If you have any remaining melted chocolate, use it in other moulds to create fillings for the Easter eggs (I made chocolate roses and buttons).After an hour, remove the moulds from the fridge and carefully use a sharp knife to even the edges. Place them back in the fridge for another hour. Once ready, turn half of the eggs on their backs and put the fillings in the empty shells. Melt the remaining chunks of dark chocolate in the microwave, and using either a piping bag or a brush, run the melted chocolate along the edges and place the other halves on top. Put back into the fridge to set for 30 minutes.If you want to decorate the outside of the Easter eggs, melt some white chocolate, put it in a piping bag and outline the designs on the eggs. Leave them to set and then they are ready to enjoy. You could also decorate with coloured icing sugar to make them more playful – perfect for a children’s Easter egg hunt.Please do visit the DotComGiftShop website to see what other lovely bakeware they have in stock – enjoy