(How to decorate pretty Easter eggs tutorial down below)
Easter is almost here so I thought it would be fun to decorate some homemade Easter eggs.
These eggs are for non-chocolatier people like me. No fancy tempering the chocolate and the edges are a bit messy.
But what they lack in perfection they make up in charm and the kids sure didn't notice any problems with them.
I made a few in dusty pink and soft mint green, decorated them with some sugar flowers and then bribed the kids with the eggs so I could get a couple of nice pictures.
Oh how sweet is that old basket they are holding, I've had it for years and years. I may have even got it from the Easter Bunny when I was a little girl :)
The Destroyer even joined in, see that is I can believe I have to hold these eggs when I really want to be eating them face.
Easter egg moulds can be found for a very reasonable price in discount and dollar stores around Easter.
How to make pretty Easter eggs
These eggs are quite delicate and not really suitable for very warm weather, if you do a double layer of chocolate they will be a bit more stable. Can be made 1 week ahead of time and stored in a cool place.
Here is a quick free video tutorial showing how I made them, for written step by step instructions, plus links to the fondant flower see below:
Ingredients and Equipment
White chocolate melts (US - these are actually white chocolate not candy melts)
Oil based food color (or gel food color and Flo-Coat)*
#optional - Oil based raspberry essence
Sugar Flowers (see below for links to tutorials)
How to make Easy Sugar Blossoms CLICK HERE for link
Place the white chocolate in a microwave safe bowl and melt at medium low heat in the microwave for 2 minutes. Make sure the heat is low otherwise the chocolate may seize and become unusable. Remove from microwave and stir for 30 seconds. If required return to microwave and heat at medium low heat for another 1 minute, then remove and stir until smooth. Continue until all the chocolate is melted.
To color the chocolate add a drop or 2 of oil based food color. You can not use regular water based food color* or the chocolate will sieze and become unusable.
*To make gel food color suitable to use with chocolate, add 1 drop food color to 11 drops flo-coat, mix until well combined and then add to the melted chocolate.
Optional - If you would like to flavor the chocolate add a few drops of the raspberry oil essence.
Spoon melted chocolate into the egg mould, using the back of your spoon to ensure the chocolate comes up to the edge and then tap sharply on the workbench quite a few time to bring any air bubbles out. Most of the chocolate will have pooled in the center of the mould, so use the back of your spoon to push it back up to the edges making the chocolate coverage as even as possible. Run a knife around the top to ensure that the edge of the egg is even.
Pop the mold into the freezer for a few minutes until the chocolate is completely set.
Remove the mould from the fridge, gently pull the mould away from the chocolate at the edges and then turn the mould over. The chocolate should release easily. If it happens to crack don't worry just remelt the chocolate and start again.
Using royal icing attach flowers or decorations as desired. I added 3 large blue fondant flowers and 3 smaller sugar blossoms to these pink eggs.
Gently join the eggs together using extra melted chocolate, the edges may look a little uneven, you can carefully press extra chocolate into the gaps rubbing over the top to smooth the chocolate, or add ribbon to hide the seam.
Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.
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Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission.