Step by step instructions for making your own Easter Eggs
Easter egg moulds are available from Lakeland and Aldi. Using Mortimer Chocolate means you can have Easter Eggs that are free-from; dairy, soya and gluten.
- Wipe the easter egg mould with some kitchen roll, dipped in a little oil. This helps to remove the egg from the mould and to give it a good shine.
- Pour the chocolate powder into an oven proof dish. I used 100g for 3 small eggs.
- Put in a low oven (100 degrees C) for 15 minutes.
- Remove and stir.
- Using a the back of a metal spoon, spread the choc inside the mould. Make sure you spread right up to the edge of the mould, so there are no gaps when you put the two halves together.
- Put in the fridge for 10 minutes until set, before repeating with a second coat.
- Leave the chocolate until completely set. If the chocolate is at all soft it will crack when you try to remove it.
- Remove each egg half from the mould. At this point try not to touch the eggs with your fingers as they will rub off the lovely shine.
- Dip each half in shallow dish of hot water to slightly melt the edge.
- Stick together and leave for the seam to set.