For a really long time now, I’ve been wanting to make my own Easter eggs. Not just to try it as such, but also personalise it and make it extra special. Since we are in lockdown and there is not much options to spend your time on the weekend, I gave it a go. Is it worth making your own Easter eggs? Absolutely Not! Honestly- it is very fiddly, lot of repetition and it takes a while. But, I will still share how to make Easter eggs at home, so you can give it a go yourselves.
This isn’t really a ‘How to make Easter eggs at home’ tutorial, more of a rough review of what I did and some photos. Because honestly- these did not turn out well. But I am here to share the ups & downs, the pretty & bad results of my food adventures, crafts, DIYs etc.
Let’s jump into it.
Here is what you will need:
- chocolate (I used Cadburys milk chocolate, and MilkyWay for some decorations)
- egg moulds (I used 2- this big plastic one (unavailable at the moment) and these silicone ones for smaller ones)
- extra chocolate you want to fill the big eggs (I used Maltesers and Cadburys Mini Eggs)
- Pyrex glass bowl (or any other bowl to withstand heat)
- spatula or wooden spoon
- pot for your glass bowl to sit on top to melt the chocolate
Let’s make some Easter eggs!
I had never worked with chocolate before, so I had to do a bit of googling on how to temper it properly. Found this really good article on how to make the eggs & tempering on Good Food Website- link here. I did just take the tampering instructions from it.
Started off with the big eggs. I melted 80g of chocolate and chopped the remaining fourth on the chopping board. Once majority had melted I removed it from the heat and added the remaining chocolate. Cooled it down to 28C and covered the egg mould in chocolate. I then moved both halves in fridge to cool and set, and then repeated the same step again to get a second coat on. I did few of these big eggs. (again, to make sure you tamper the chocolate correctly- follow the steps on Good Food website)
Cadburys Creme Eggs
I don’t know about you, but my husband l.o.v.e. these! So I did try and recreate them. I used the silicone moulds for these. I did couple of coats for these as well and they did not come out as I planned. My mistakes listed below:
- I filled the mould up too high, as when the halves put together, it makes and odd-squashed shape
- because of them being too big, the filling was overwhelming & too sweet
- not really knowing what exactly is in Creme Egg filling, I used icing sugar, milk and a bit of vanilla extract
As I had some extra chocolate left, I did some extras:
- using the silicone mould I did few solid milk chocolate half eggs
- milk chocolate mini hearts
- white chocolate mini hearts
It is very safe to say, that I won’t be making Easter eggs again. I did enjoy doing the little chocolate hearts (because they were easy), so I’ll probably do little things like that with chocolate going forwards.