Easter Eggs

I decided to make my own Easter Eggs this year, I wanted to try something different. Making the eggs would be easy but getting them out of the moulds did make me slightly concerned.

I’m using small egg moulds and a big mould for my eggs, I’m making 13 small eggs and 7 big eggs. I have used 4 bars of milk chocolate at 150g and 6 bars of milk chocolate at 200g. Then 2 bars of white chocolate at 150g and 2 bars of white chocolate at 200g. One of my big eggs is a Fruit and nut one so I used 2 bars of fruit and nut chocolate at 150g.

img_0418 (1)

To do six small milk chocolate eggs, I used about 1.5 bars of the milk chocolate. I did two coats of the chocolate in the mould as it made the eggs easier to get out of the mould. It took two bars of the 150g milk chocolate to do the big eggs and again I put two coats of chocolate in the big mould. I do the second coat once the first coat has set.

img_0436 (1)

It’s easier to work with more chocolate than you need, so that you’ve extra to swirl around the moulds. Exact quantities aren’t given as it depends on the size of moulds that you’re using. We made ours using dark, milk and white chocolate, in assorted sizes, and we tried to make each one look slightly different.

img_0422 (1)

Easter Eggs

Course desserts
Prep Time 10 minutes
Total Time 10 minutes


  • 500 g milk chocolate
  • 200 g white chocolate
  • 5 bags sweets only if your filling your eggs


  • Ensure that the moulds are very clean and polish the insides with cotton wool or kitchen roll, to ensure that they are dust and grease-free. The shinier the mould, the shiner the chocolate will be when it comes out of it. I also sprayed each mould with some fry-light and whipped it around the moulds to help get the eggs out
  • Melt your chocolate over a bain-marie or do it in the microwave but if you use the microwave then keep an eye on it so it does not burn. Then spoon several spoonsful of the melted chocolate into a mould and keep rotating the mould, with the chocolate running right up to the top edge.
  • Tip out any excess chocolate. Draw a palette knife along the top of the mould to give a straight edge. Leave chocolate to set. If it looks thin or patchy, repeat with another layer of chocolate. Place the mould in the fridge for about 10 mins until chocolate is very firm.
  • Remove the mould from the fridge and turn the egg out. Ensure the egg is released from the mould but leave the mould over the egg for a few minutes, so that if the egg is very cold. Condensation will form on the mould and not on the egg. Remove the mould. Tip: if you cannot get the egg out of the mould then use a hairdryer for 5 seconds to help get the eggs out of the mould.
  • To stick the halves together, heat a baking sheet in a hot oven for a few minutes. Wearing gloves, take two matching egg halves and hold them briefly on the hot tray just to melt the edges. Then press the halves together, holding until stuck together.
  • I filled my eggs with treats but you do not have to do this step
  • If you like, you can decorate with ribbon bows. Either tie the ribbon around the egg or stick a bow on with a dab of chocolate. Or you can pipe on an inscription in tempered chocolate.

Thanks for reading. Follow me on Twitter/Instagram

Leave a Reply