Large hollow Easter egg recipe

Posted in March, Easter, April, All Recipes, Spring, Easter, on

I used a metal mould (about 10 × 6cm) to make this egg. It's best made when you have a few hours to spare, as you build up the thickness of the chocolate gradually, but this Easter recipe is dead easy and satisfying to do.

Makes 1 egg

  • drop of sunflower oil
  • 100g dark chocolate (at least 70% cocoa solids)
  • handful of small chocolate eggs (see image)

Method

Break the chocolate into small pieces and place in a heatproof bowl set over a pan of boiling water. Heat until melted, stirring the chocolate as little as possible so that it does not become grainy. Take the pan off the heat but keep the bowl over the hot water.

Oil the mould with sunflower oil (if the instructions recommend it). Then, using a soft 2.5cm paintbrush or cake brush, paint the inside of the mould with an even coating of chocolate. Place in the fridge to set for 15-20 minutes, then repeat the process, building up the egg layer by layer, until all the chocolate has been used.

Put in the fridge to set for 1 hour, then remove the egg from its mould. It is very difficult to get perfect edges with homemade Easter eggs, but don't worry – they still look good and are, I think, nicer than most shop-bought Easter eggs.

Fill the hollow egg with the mini eggs and tie a ribbon around the middle.