Brompton's guide to making your own Easter eggs

Ingredients:



500g coating chocolate


Easter egg mould (available from Lakeland, Shrewsbury or Icing Tip, Shrewsbury Market)

          




•      Ensure mould is clean and dust free by polishing with cotton wool.

•                Spoon several spoonfuls of melted chocolate into the mould and keep rotating the mould to run the chocolate right up to the edges.

•                Tip out any excess. Draw a palette knife along the edge of the mould to make sure the edge is straight. Chill for 10 mins.

•                Turn out the egg from the mould; leave the mould over the egg for 5 mins, so that no condensation forms on the chocolate.

•                Repeat for the 2nd half of egg.

•                To stick the two halves together. Heat a baking tray in a hot oven. Remove and hold the eggs onto the tray briefly, until the edges start to melt. Stick them together.

•                You can now decorate with a ribbon, or ice a greeting onto the egg.

•                Alternatively you can use the mould to pipe either squiggles or zig zag lines in a contrasting chocolate. Making sure that the squiggles are cut off using a palette knife to get a good edge.

Attach to the egg in the same way as you stuck the two sides of the egg together.

Tell us how your Easter Eggs went and send us a photo on Facebook!