The Palace Kitchens: Making Easter Eggs
We have been messing around in the palace kitchens making our own Easter eggs - it's been great fun!
The recipe and method below is super easy and quick to do. You just have be patient enough to allow the chocolate time to set before eating the eggs!
The egg this recipe makes is roughly 14 cms in height - yum!
- 200g chocolate bar (2 x 100g bars, we used two M&S Organic Fair Trade 70% dark chocolate)
- 2 tsp olive oil
You will need:
2 x half egg chocolate moulds (you can always just buy one half of a chocolate egg mould and make one half at a time)
- Unwrap the chocolate bars and keep aside a square of each to use later as a chocolate glue to hold the halves of the egg together
- Take one of the chocolate bars, break into pieces and place in a heat-proof bowl suspended over a pan of boiling water
- As the chocolate begins to melt, slowly stir in 1tsp of olive oil
- Turn off the heat just before the chocolate is completely melted
- Using a warm teaspoon, place half of the mixture into one of the moulds
- Spread the chocolate out evenly using the back of the spoon making sure all of the mould is covered
- Pour the other half of the chocolate into the second mould and repeat the process.
- Place both moulds in the fridge for at least an hour to let the chocolate completely harden - repeat the process again with the second chocolate bar
- Once set, remove from the fridge and hold the mould in your hand for a couple of seconds to warm it up slightly – this should enable you to remove the egg from the mould without breaking it but you still have to be a bit careful
- To set the two halves together, take the two squares of chocolate that you set aside and melt them
- Hold the two halves together and using a pastry brush carefully apply the melted chocolate to the join and allow to cool - this is slightly fiddly but worth it, as it means you can crack open your egg!