easter eggs

Kick start your chocolate Easter egg hunt this year by making your own homemade eggs, complete with white chocolate decorations. By tempering the chocolate, your eggs will have a beautiful shine and a crisp snap when you crack them open to eat them! You will need Easter egg moulds, a piping bag, a pastry brush and a thermometer for this recipe.


  1. Chop 300g of the chocolate for the Easter eggs into small chunks. Finely chop the other 100g and set aside in a separate bowl. Place a small saucepan on a gentle heat on the hob. Place the 300g of chocolate into a heatproof bowl, on top of the saucepan. It is vitally important that no water gets into the bowl or the chocolate will seize. Place the thermometer into the bowl with the chocolate and bring the chocolate to 55-58 degrees C while stirring and then remove from the heat.
  2. Now take a third of the melted chocolate and set aside in another bowl and try to keep warm.
  3. Take the 100g of finely chopped unmelted dark chocolate and add it to the two-thirds of melted chocolate that remains. Stir the combined chocolate together to bring the temperature down to 28-29 degrees C.
  4. Now add the remaining one-third melted chocolate to the final mix, stirring again to bring the temperature up to 31-32 degrees C. Now your chocolate is ready to use for your Easter egg moulds!
  5. Spray the egg moulds with an oil spray. Get a pastry brush and dip it into the melted chocolate and paint a thick layer of the melted chocolate into the egg moulds. Ensure there are no clear patches and that the moulds are well covered.
  6. Place into the refrigerator to set, which will take approximately 1 hour.
  7. Meanwhile, to make the white chocolate for decoration, chop the white chocolate into chunks. Place a saucepan of water on the hob and heat gently. Place the chocolate into a heatproof bowl and onto the saucepan. Again, do not let any water get into the bowl. Stir the chocolate until melted. Set aside and allow to cool for 30 minutes.


  1. Place the white chocolate into a piping bag, cutting a very small 0.2cm hole in the end.
  2. Carefully remove the eggs from the moulds, they should easily release with a little push.
  3. To decorate, place the half eggs onto a tray lined with baking paper. Drizzle patterns of the white chocolate onto the eggs from the piping bag. Chill in the fridge for another hour.
  4. To assemble the eggs, warm a tray in the oven on a gentle heat (below 100 degrees C/80 degrees C fan). Take the tray out of the oven and place one half of the egg on the tray for 3 seconds. The chocolate on the edge of the egg will slightly melt, and act as a glue to the other half of the egg. Place the two sides of the egg together and allow them to re-set in the fridge again for 30 minutes.

Useful Cooking Information


Metric Imperial
10 g½ oz
20 g¾ oz
25 g1 oz
50 g2 oz
75 g3 oz
110 g4 oz
150 g5 oz
175 g6 oz
200 g7 oz
225 g8 oz
250 g9 oz
275 g10 oz
350 g12 oz
450 g1 lb
500 g (½ kg)18 oz
700 g1½ lb
900 g2 lb
1 kg2¼ lb
1.3 kg3 lb
1.8 kg4 lb
2.2 kg5 lb


Metric Imperial
50 ml2 fl oz
75 ml3 fl oz
100 ml3½ fl oz
125 ml4 fl oz
150 ml5 fl oz¼ pint
200 ml7 fl oz
250 ml9 fl oz
300 ml10 fl oz½ pint
425 ml15 fl oz¾ pint
600 ml20 fl oz1 pint
800 ml1½ pint
1 l1¾ pints
1.2 l2 pints
1.5 l2½ pints
1.8 l3 pints
2 l3½ pints


Metric Imperial
5 mm¼ inch
1 cm½ inch
2 cm¾ inch
2.5 cm1 inch
3 cm1¼ inches
4 cm1½ inches
5 cm2 inches
10 cm3 inches
15 cm4 inches
20.5 cm6 inches
23 cm9 inches
25 cm10 inches
30 cm12 inches

Spoon measures - mean level measures unless the recipe says 'heaped'

Eggs - are always large for baking, unless recipe says otherwise

Oven Temperatures

Gas °F °C
Mark 1275140

Fan assisted ovens - remember to reduce temperatures by 20°C

Most Useful US/European Conversions

ButterUS 1 cup / 2 sticks8 oz220 g
SugarUS 1 cup6 oz175 g
FlourUS 1 cup4 oz110 g
LiquidUS 1 cup8 fl oz225 ml
Prepped OnionsUS 1 cup4 oz110 g
Cheese, GratedUS 1 cup4 oz110 g
Diced FruitUS 1 cup5 oz150 g
Fresh BreadcrumbsUS 1 cup2 oz55 g

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