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Making chocolate eggs from scratch is a fun Easter activity and makes a lovely gift. Follow our step-by-step guide and tips to make Easter eggs at home... Silicone Beads
Follow our simple how to make chocolate Easter eggs guide to learn how to make perfect chocolate eggs with and without a mould.
When making chocolate Easter eggs from scratch choose good quality chocolate. This is not only important for taste but will also be easier to work with. Discover more about the best chocolate to use in our guide on how to melt chocolate (opens in new tab) .
For a professional-looking egg that has a lovely sheen and satisfying snap, it’s important to temper chocolate (opens in new tab) before setting it in the moulds. Moulds come in all shapes and sizes, read on to discover some of our best buys below.
When it comes to wrapping your chocolate Easter eggs you can be creative. For a large egg, a pretty fabric tied with a bow looks very impressive, and cellophane is ideal for showing off your chocolate creations.
Alternatively for an understated rustic look baking parchment with a big bright bow is a classy look. For smaller eggs, you could repurpose an egg carton or use an egg cup for a whimsical gift.
Start by collecting all of the equipment and ingredients that you will need to make Easter eggs. Make sure that the moulds are clean and dry. Be careful when handling the moulds as if you mark or scratch the inside this will affect the final egg.
Chef and former Woman’s Weekly cookery editor Sue McMahon suggests wearing cotton gloves (get white ones from chemists) when handling the eggs to avoid getting finger marks on them.
To clean chocolate moulds use a non-abrasive cloth and warm water. Once clean soft cotton wool is ideal to polish the mould to remove any moisture, dust, or grease. The shinier the mould, the shiner the chocolate will be when it comes out of it.
Clear a space in the fridge large enough to set the eggs for 10-20 mins.
Silicone Food Molds It’s easiest to melt more chocolate than you need. That way you can easily swirl the chocolate around the mould. The excess chocolate can always be set on a sheet of baking parchment and re-used, so nothing will go to waste.