These chocolate eggs are easy to make using egg moulds. The egg moulds can be found all over the internet for purchase. First, I added melted chocolate to microwave-safe bowls. Microwave at 50% power for 1 minute, stir and repeat until melted. I then transferred the chocolate to fine piping bags, this is to create the drizzle design on the outside of the eggs. Freeze for 1 minute to set. The next step is to create the shell. Melted chocolate is poured into the mould and spread evenly around the inside of the mould using a pastry brush all the way up and slightly over the top (any extra gets trimmed off). Put into the freezer for 1 minute, then repeat to create a thick shell. When set they are popped out of the moulds. Try not to handle them too much because the heat from your hands will start to melt the chocolate and make the surface look messy. Using a paper towel to cradle the shell, use a sharp knife to even the edges. Using the melted chocolate and small paint brush, brush the edges on one on the halves with the melted chocolate, this is the glue that is going to hold them together. Don’t worry if the edges are not perfect, you can use the chocolate and small brush to fill in the gaps. I also made plain dark chocolate and white chocolate shells and piped melted chocolate on the cooled shells for a different, almost 3-D look versus the drizzling the chocolate first into the mould which creates a smooth surface. The creme filling for the eggs is store bought marshmallow cream. Using a warm, sharp knife, cut the top of the egg, it doesn’t have to be pretty, jagged looks a little more like a real egg. Add the warmed marshmallow cream to a small piping bag and fill the egg shell. Scoop some of the marshmallow cream into a small bowl and yellow food coloring is added to resemble the color of egg yolk and add a small drop to the center of the ‘egg white’.
