Chocolate Easter Egg Recipe

Learn how to make chocolate Easter Eggs and Easter Egg Bombs with our simple recipe video.
INGREDIENTS
210g Chocolate Couverture
Mini Marshmallows (optional)
METHOD
Weigh 140g couverture into a heatproof bowl and melt over a pan of simmering water
Take off the heat and stir in 70g cold chocolate buttons
Once fully melted leave for 15min to cool to 30-31C
When cool, add a spoon of chocolate to each egg shell mould
Use the back of a spoon to move the chocolate into the edges of the mould
Invert on a baking tray and put into the fridge for 15 min
Once set completely, remove from the fridge and gently remove from the mould
Warm a plate and place the edge of a shell on the plate until it starts to melt
Press this against another egg shell to seal the two halves together
To make a chocolate bomb, add mini marshmallows to the middle of an egg shell before sealing.
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