Make your own chocolate eggs
If you want to get everyone involved in making Easter eggs instead of buying them from the store, you’ll so much easier to use a microwave to melt cooking chocolate for the moulds than fussing around with double boilers on the stove.
Perfect melted chocolate
- Break the chocolate into evenly sized pieces.
- Place in a clean, dry, unchipped, heatproof, microwave-safe bowl (Pyrex is recommended). Do not use plastic bowls as they retain moisture that will cause chocolate to seize.
- Leave the chocolate uncovered, as covering it will cause condensation to form and drop into the chocolate, again causing it to seize.
- Microwave uncovered for the first minute on Medium-High/70%. Stir with a metal spoon. Then microwave for 30 seconds and stir again until smooth. You can microwave or a further 30 seconds if required, stirring afterwards.
- Remove from microwave and stir until completely smooth.
Tips for chocolate moulds
- Brush an Easter egg mould with vegetable oil to lightly grease.
- Spoon the melted chocolate into the prepared mould (about 1 1/2 tablespoons each side for a large mould and 2 teaspoons each side for a medium mould).
- Working quickly, use the back of a teaspoon to spread the chocolate evenly over the inside of both sides of the mould.
- Close the mould so the edges join. Use clips to secure.
- Shake to coat on both sides. Set aside for 5 minutes. Turn over and set aside until almost set.
- Place in fridge for 5-10 minutes to chill.
- Remove the clips. Gently press the top and bottom of the mould, one side at a time, to release the egg.
Then it’s time for the Easter egg hunt! Why not use your glow in the dark eggs to light the way around the back garden for a fun night hunt?