Homemade chocolate Easter eggs

For the chocolate Easter egg…

• 100g top-quality white chocolate, broken into pieces
• 250g top-quality dark chocolate (70 per cent cocoa solids), broken into pieces, plus 50g extra for glueing
• 1 tbsp golden syrup

For the mini eggs and bunnies…

• 200g top-quality dark chocolate (70 per cent cocoa solids), broken into pieces
• 1 tbsp golden syrup
• 200g top-quality white chocolate, broken into pieces
• 2 tbsp chopped hazelnuts
• 1 tbsp crunchy peanut butter
• Mini Egg Chocolate Moulds
• Huddled Bunny Chocolate Moulds
• Colour foil wrapping

You will also need…

• Smooth Giant 3D Double Easter Egg Mould (15.5cm x 11cm)
• Piping bag and small nozzle
• Clear cellophane and ribbon, for wrapping

Tip: find moulds and foil wrap and foil wrapping from Lakeland stores and good cookshops.

How to make homemade Easter eggs

Serves 8. Takes 45 minutes to make, 15 minutes to cook, plus 3-4 hours chilling.

1. To make the main egg, melt the white chocolate in a small heatproof bowl set over a pan of barely simmering water (don’t let the water touch the bowl).

2. Rest the two halves of a smooth, large Easter egg mould on their backs (we found that balancing each half in a bowl worked well). Pour the melted white chocolate into a piping bag fitted with a small nozzle (or a disposable piping bag with the tip cut off). Pipe zig-zag lines inside each egg mould, then put in the fridge to set for 15 minutes. Meanwhile, slowly melt the dark chocolate and the golden syrup in a large heatproof bowl set over a pan of barely simmering water (don’t let the water touch the bowl). Stir to mix, then remove from the heat and cool for 10 minutes.

3. Pour a small ladleful of the melted dark chocolate into each mould, then tip and turn the moulds so the inside of each one is completely and evenly covered. Tip any excess chocolate back into the bowl, then chill the egg halves for at least 15 minutes. Carefully pour another small ladleful of the melted chocolate (making sure it’s not too hot) into each mould, then tip the mould again to create another even coating. Chill for a further 15 minutes, then repeat with the remaining chocolate until you have a thick shell coating the inside of each mould. This process takes a little time, but it’s worth doing it carefully. Chill for about 45 minutes until completely set.

4. For the mini eggs and bunnies, melt the dark (with the golden syrup) and white chocolate in separate heatproof bowls set over pans of simmering water (don’t let the water touch the bowls). Divide each amount in half. Stir the hazelnuts into half the dark chocolate and the peanut butter into half the white chocolate.

5. Fill the small moulds with the 4 flavours of chocolate (make an even number of each flavour for the mini egg halves). Run a palette knife over the moulds to remove any excess chocolate and smooth the surfaces. Chill for 45 minutes to set completely. Turn out the mini eggs, put the same-flavour halves together and wrap in coloured foil. (If you want to glue them, use a little extra chocolate, melted, as in step 6.) Turn out the bunnies and wrap in coloured foil.

6. Carefully unmould one of the large egg halves. Fill the other egg half with your homemade foil-wrapped chocolates. Melt the remaining 50g dark chocolate in the microwave or over a pan of barely simmering water as before. Leave until almost completely cool, then use to brush over the edges of both the egg halves.

7. Bring the two halves together and brush more onto the outside to seal. Fill any gaps with the sealing mixture if needed. Pop back in the fridge to set firm. Unmould the second egg half and trim any excess chocolate with a sharp knife.

8. Wrap the finished filled egg in clear cellophane, decorate with a ribbon – and voilà

Per serving: 498kcals, 28.6g fat (15.5g saturated), 6.1g protein, 55g carbs (54.2g sugars), 0.1g salt, 2.4g fibre