Chocolate Easter eggs

Chocolate Easter eggs Method 1. Take an egg and turn it thin side down. Holding the egg gently, use a sharp pointy object, such as an oyster shucker or a skewer, to make a small hole in the top. Keep jabbing to make a hole about 15mm in diameter, peeling away any bits of shell that are hanging down or loose. Repeat with the rest of the eggs.

Put the skewer inside the egg and mix it around a bit to break the yolk, then let all of the egg fall out into a bowl. Set the egg mixture aside (you can use this for your omelettes in the morning) and rinse the egg out well with water, so there is no egg residue left. Repeat with the rest of the eggs.

Before the chocolate is poured into the eggs, the inside needs to be completely dry. You can wait patiently for Mother Nature to dry them naturally or you can use a hair dryer on a low/cool setting and gently dry them more quickly. Once all the eggs are dry inside, put them back in the egg box with the holes facing up.

Melt the white chocolate in a bowl over a saucepan of simmering water, or in the microwave on a Medium-Low setting, and carefully pour it into 2 of the egg shells.

Repeat this process for the dark chocolate and the milk chocolate.

Transfer the filled eggs to the freezer and leave to set for 1 hour.

Once the chocolate is hard, remove the eggs from the freezer and carefully peel away the shells.

For the coatings: put one or more of the coatings in small bowls and roll the chocolate eggs in the coating of your choice. If the coating is refusing to stick, hold the egg in your hands for a few moments – the warmth of your hands will melt the chocolate a little and make it easier for your coating to stick.

Serve immediately or give away as Easter gifts in small presentation boxes.