Marbled Easter eggs
Makes 1 egg | prep 20 mins | total time
- 150g Belgian dark cooking chocolate (60% cocoa solids), broken up
- 25g Basics white chocolate (this has a good consistency when melted), broken up
- Dr Oetker Gel Food Colour in Sky Blue and Hot Pink
- edible gold glitter spray
The egg will keep for a week in an airtight container in the fridge.
- Polish the inside of two 14cm x 9cm half shell Easter egg moulds with kitchen paper. This helps to give the eggs shine and makes them easier to release.
- Melt the dark chocolate in a bowl set over a pan of gently simmering water. Remove from the heat; allow to cool for 10 minutes.
- Melt the white chocolate in a bowl set over a pan of gently simmering water. Divide into 2 bowls, add a few drops of blue colour to one and pink colour to the other and mix thoroughly. Dip your finger into the pink chocolate and smear a thin layer randomly inside the moulds, then put in the fridge to set for 5 minutes. Repeat with the blue chocolate and chill for another 5 minutes.
Tip It's really helpful to have cool hands when working with chocolate – wear cotton or vinyl gloves if you have them.
- Pour some of the cooled dark chocolate into each mould, swirling it around to thickly coat the base and sides. Turn the moulds upside down on a wire rack set over a clean tray to catch the drips, then leave to set in the fridge for at least 30 minutes. Scrape any drips into the bowl of chocolate and re-melt, then use to coat the egg with a second layer, ensuring the rim is thickly coated so it will be easier to stick the halves together. Chill for 1 hour.
- To stick the 2 pieces together, warm the oven to 180°C, fan 160°C, gas 4, with a baking tray on the shelf to heat up. Melt the edge of the chocolate eggs by putting them flat-side down on the tray for 5-20 seconds and then stick together; leave to set in the fridge. Decorate with edible gold glitter spray.
Don’t miss our Mini Egg cake recipe