The classic hollow chocolate easter egg. Fill it with toys, candy, or any other Easter goodie you’d like.
Watch the video here.
INGREDIENT
Chocolate or Melting Wafers (enough chocolate to fill both halves of the mold)
EQUIPMENT
Egg Mold
DIRECTIONS
Temper half of the chocolate and divide it between the mold cavities.
Use a spoon to bring the chocolate all the way to the top.
Turn the mold over onto a wire rack and let it drain.
Clean the rack.
Clean the top of the mold.
Let the chocolate set.
The top edges of the cavities will probably be a little thin at this point, so temper the remaining chocolate, including the chocolate that you drained from the mold and apply it to the top edges of the cavities with a pastry brush.
Let the mold rest on the counter until the chocolate is fully set.
Put a saucepan on the stove and set the burner to the lowest temperature available.
Remove the chocolate from the mold and place one of the pieces in the pan to flatten out the edge.
Place it back in the mold and add some smaller candies, toys, or other Easter goodies.
Place the other piece in the pan and melt the edge.
Quickly place this piece on top of the piece in the mold, making sure everything is lined up. The melted chocolate on the edge will seal the pieces together.
