Homemade chocolate Easter eggs

Homemade dark or milk chocolate eggs moulded in egg shapes and filled with truffle ganache. Great Easter fun with children.

Ingredients

• 400 g dark chocolate (70%), roughly chopped
• 2 dl whipping cream
• 2 tbsp butter
• 1 tbsp Cointreau or raspberry liqueur (optional)
• 100 g white chocolate for decoration
• Plastic or silicone egg shell moulds

Method

1. 1Melt 300 g dark chocolate in a bain-marie. Brush the inside of the egg moulds in an even layer and chill for 10 minutes. Repeat with a second layer and chill again.
2. 2Bring the cream to the boil. Remove from heat, add the remaining 100 g chocolate and butter and stir until melted into a glossy ganache. Add liqueur if using.
3. 3Leave the ganache to cool to room temperature, about 30 minutes. Fill the moulds three-quarters full with ganache.
4. 4Place a chocolate disc as a lid and press gently to seal. Chill until completely set, at least 1 hour.
5. 5Release the egg halves from the moulds. Melt white chocolate and decorate the eggs with stripes or dots. Store cool until serving.

Tips & tricks

• Read the full recipe before you start.
• Prep ingredients in advance for smoother cooking.
• Taste near the end and adjust seasoning as needed.

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