Make your own delicious homemade Easter Eggs with Dr. Oetker Fine Cooks' Chocolate for an indulgent chocolate treat or as the perfect Easter gift for your family and friends!
300g (10½ oz) Dr. Oetker Fine Cooks’ Extra Dark Chocolate or Dr. Oetker Fine Cooks’ Milk Chocolate
A 3.5cm (5½in) plain egg mould
Melt the chocolate gently in a bowl over a saucepan of hot, not boiling water.
Temper the chocolate by heating until it reaches 43C/110F. Remove from the heat and let the chocolate cool 35C/95F. Your chocolate is now tempered and ready to use.
Using a pastry brush, paint the chocolate into the egg halves. Allow to set for 20 minutes before adding another layer. Repeat this 2-3 times until you have built up a good layer of chocolate in each mould.
Trim the edges of the egg using the flat edge of a knife each time you add a layer. This is important so that the two sides of the egg stick together later.
Leave to chill in a cool place until the chocolate has set.
Carefully pop the chocolate eggs out of the moulds on to kitchen paper. Try not to handle the chocolate too much, as it will start to melt.
Why not fill your Easter Egg with homemade Chocolate Truffles for an extra special Easter treat? You can find our Chocolate Truffle recipe here.