Origin of dish:
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Type of cooking:
Preparation time: 25 minutes
Cooking time: 20 minutes
Ingredients (serve 1):Method: Break chocolate into small pieces, melt very gently over a low heat, stirring from time to time. Check, temperature using a cooking thermometre: dark chocolate: 55°C, milk chocolate 50°C and white chocolate 45°C.
Add oil, to make finished eggs shine.
Once melted, pour three quarters of the chocolate onto a clean, cold surface or bowl. Work with a spatula until it cools to 30°C, to reduce air bubbles.
Try to maintain the temperature at 30-33°C for dark chocolate and 30-30°C.
Pour a generous amount of chocolate into each mould, making sure it is evenly covered.
Pour out excess chocolate, neaten edges with a knife and place on a wire rack to cool.
Once chocolate is dry, chill for 15 minutes.
Add another layer, cool and chill, then a third, until thickness is about 3 or 4cm.
Chill for an hour.
Warm a baking tray very slightly, in an oven preheated to 100°C.
Remove eggs from moulds very gently, by tapping metal moulds on your work surface, or gently manipulating plastic ones. Place egg halves on the baking tray in the oven for a very short time - just long enough to soften the edges.
Put halves together, pressing lightly, smoothing over the join with your fingers or a knife.
Decorate with a coloured ribbon, wrap in foil and store in a cool, dry place until Easter morning.