A DELUXE home-made treat for Easter. This DIY egg is as impressive as any you can buy.
FOR THE EGG:
50g white chocolate, broken into pieces
50g milk chocolate, broken into pieces
140g good-quality dark chocolate , broken into pieces, plus extra
Handful of your favourite truffle
ribbon, approx 50 cm long
Two chocolate-egg moulds, clean flat pastry brush or small paintbrush
1. Slowly melt the white chocolate in a bowl over a pan of simmering water, making sure the bowl doesn’t touch the water. Leave until cool but still runny, then spoon into a piping bag. Balance one of the moulds to keep it flat (we used two ramekins to help), then pipe the chocolate in zig-zag lines across the inside of the mould. Repeat with the other mould, then allow to set. When the white chocolate has completely set, repeat the process with melted milk chocolate, piping in between the white chocolate lines. Leave to set in a cool place, then put in the fridge for 5 mins.
2. Melt the dark chocolate, then allow to cool and thicken. Using a pastry brush, carefully brush the chocolate over the milk and white lines until the insides of the moulds are completely covered. You may need to return the moulds to the fridge if the dark chocolate starts to melt the chocolate underneath.
3. Once set, turn out the moulds, fill one half with chocolates, then stick the sides together using the remaining melted dark chocolate. Tie a ribbon around the egg to finish.