Zigzag chocolate Easter egg recipe

By Linda Tubby

This clever recipe makes the best chocolate egg you'll ever lay eyes on. See our tip for details of where to buy egg moulds.

1. Break the plain chocolate into a bowl and melt in a 900W microwave set to medium-high for 2-3 minutes. Remove and stir until all the pieces have melted. Set aside to cool slightly.
2. Polish the moulds with cotton wool and drizzle the chocolate in a zigzag fashion into each egg mould. Rest upside-down over bowls and leave until just set. Carefully scrape off any loose drips flush with the mould, then chill to set hard.
3. Gently melt the white chocolate as above but on medium power (take care as white chocolate can easily burn), then stir until smooth. Leave until cooled a little – it should not be so hot it melts the plain chocolate when poured over it.
4. Pour the chocolate into 1 mould at a time and coat the interior completely. Straightaway, turn upside-down over a bowl and leave for 15 minutes. Carefully scrape any drips flush with the mould and chill for 30 minutes. Repeat with a further 100g white chocolate to create a thicker layer especially around the rim. Chill for 1 hour. Gently ease the chocolate halves out of the moulds with a rounded knife – this happens easily so hold it upside-down on a cloth.
5. Place the egg halves one at a time on a warm plate to soften the edges, then stick them together.