Zigzag chocolate Easter egg
- April 2006
- 150g plain chocolate (with 70% cocoa solids)
- 100g good-quality white chocolate
- Break the plain chocolate into a bowl and melt in a 900W microwave set to medium-high for 2-3 minutes (or see tips). Remove and stir until all the pieces have melted. Set aside to cool slightly.
- 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.
- 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.
- 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.
- Place the egg halves one at a time on a warm plate to soften the edges, then stick them together.
You will need 2 plain half egg moulds, 13.75cm long. We bought ours from Sugar Shack
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