Making your own Easter Eggs is a fun project and with my step-by-step instructions, you’ll be able to make them even fancier than the kind you buy in the shops!
My Chocolate Easter Egg Kits are back this year and available to purchase on my online shop HERE. Grab your hands on one ( and give one away, too!) then clear an afternoon and get ready to have loads of chocolatey fun! Included in this kit is everything you need to make your own Easter eggs at home. But what isn’t included, is your imagination! While I’ve chosen to make my eggs blue, pink and yellow with speckles, feel free to get creative and make these Easter eggs your own! Mix the colours, use brushstrokes, pipe patterns – go wild! You can also fill the cavity with mini marshmallows, speckled eggs, gold coins or a small toy before assembling them for a fun surprise.
Everything you need is in the box:
1 x 300g The Kate Tin Dark Baking Chocolate Drops
1 x 300g The Kate Tin Milk Baking Chocolate Drops
1 x 300g The Kate Tin White Baking Chocolate Drops
1 x large Easter Egg mould
1 x small Easter Egg mould
1 x yellow chocolate food colouring
1 x pink chocolate food colouring
1 x blue chocolate food colouring
1 x chocolate paint base
1 x gold foil
1 x blue ribbon
Step 1: Melt the white chocolate baking drops. Bring a saucepan with 2cm hot water to the boil then remove from the heat. Place a glass or metal bowl over the steaming water and add the chocolate. Stir until smooth. Clean the moulds in warm (not hot) soapy water and dry thoroughly with paper towel.
Step 2: Decant 1/2 tsp of the chocolate powder paints into small bowls and add just enough of the liquid paint base to make a thin paste. Use a clean paintbrush or toothbrush to splatter the coloured paints onto the moulds. Allow to set.
Step 3: Divide the white chocolate into three bowls. The big egg will need more blue chocolate so it’s best to colour 2/3 blue and divide the remaining 1/3 into pink and yellow. Add a little powder colouring at a time and stir the colour in thoroughly before adding more.
Step 4: Spoon the coloured chocolate into the mould and use the back of a spoon to make sure all sides are covered. Tip the mould upside-down over the bowl of chocolate and tap the top gently to allow the excess to run out. Scrape the sides clean using a bench scraper or palette knife then allow to set upside down on a rack.
Step 5: Either repeat Step 4 again OR use the dark or milk chocolate to create a 2nd chocolate layer. Make sure your chocolate is not too hot or it will melt your first layer. Place the moulds briefly in the fridge or freezer (no more than 10 minutes). They are ready to unmould when the mould pulls away from the chocolate on its own.
Step 6: Unmould the eggs by gently sliding them out the mould (if they don’t come out easily, place them back in the fridge. Repeat the process from Step 2 to create the other halves of your Easter eggs (you don’t need to clean the moulds). To assemble them, rub the halves onto a warm baking sheet and glue the sides together.