Easter Chocolate Eggs Made with a Mold

This recipe explains how to make chocolate Easter eggs with a mold. You can make 1 giant easter egg or a number of smaller eggs, depending on your egg mold size(s). You can fill the egg with candy, chocolates, or small toys.

• Preparation Time: 20 mins
• Cooking Time: 5 mins
• Total Time: 25 mins
• Calories: 449 Calories

Ingredients

• 18 ounces good-quality milk chocolate, chopped
• egg-shaped plastic mold(s)

Recipe Instructions

Step 1

Place 3/4 of the milk chocolate in 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 2

Stir in the remaining 1/4 of the milk chocolate. Stir well until smooth and chocolate has a temperature of 86 degrees F (30 degrees C).

Step 3

Spread 1 layer of chocolate evenly in the Easter egg mold halves using a pastry brush and 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.

Step 4

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.