This recipe explains how to make a chocolate egg with a mold for Easter. You can make one giant Easter egg or several smaller eggs, depending on your egg mold sizes.
Preparation Time
20 mins
Cooking Time
5 mins
Total Time
25 mins
Calories
449 Calories
Recipe Instructions
Step 1
Unmold egg halves carefully and trim the edges with a sharp knife. Brush the edges with a little melted chocolate, then carefully bring two halves together to form a single egg. Set back in the mold carefully and chill until set, 10 to 15 minutes.
Step 2
Place 3/4 of the milk chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted and has a temperature of 113 degrees F (46 degrees C), about 5 minutes. Remove from heat.
Step 3
Stir in remaining milk chocolate until smooth and chocolate has a temperature of 86 degrees F (30 degrees C).
Step 4
Spread one layer of chocolate evenly in the Easter egg mold halves using a pastry brush; refrigerate for 10 minutes. Remove from the refrigerator and add another layer of chocolate to each egg half. Chill for 10 minutes. Brush a third time with chocolate and chill for a final 10 minutes.
