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Chocolate Easter Egg

Serves: 1 personRecipe course: DessertsTotal time (min.): 65Complexity (1 to 3): 3
choco_easter_egg.jpg choco_easter_egg.jpg
Make your own Easter egg decorated with white chocolate and dried raspberries. Try filing with sweets before sealing the two halves and give as presents.


Stand Mixers or Cooking Chef
Creaming beater
Easter egg mould
Baking tray


Ingredients 1
Plain chocolate                      120 grams   

Ingredients 2     
Plain chocolate                       80 grams        

Ingredients 3
White chocolate                      25 grams        
Freeze dried raspber​​​​​​​ries         as needed


Prep. (Before you begin)      

  1 - Break the plain chocolate into pieces.
  2 - Melt the white chocolate.
​​​​​​​Getting started
  1 - Lift the Cooking Chef head and fit the heat shield.
  2 - Fit the Creaming beater to the machine.

Stage 1

  1- Attach the Mixer bowl to the machine.
  2 - Add Ingredients 1 (plain chocolate) into the Mixer bowl, fit the splash guard.
  3 - Heat at 45°C, speed Stir 3 for about 1 minute until all the chocolate is melted.

​​​​​​​Stage 2

  1 - Remove the Mixer bowl from the machine.
  2 - Add Ingredients 2 (plain chocolate) into the Mixer bowl.
  3 - Stir until melted.
  4 - Spoon some of the chocolate into one half of the mould.
  5 - Turn the mould to cover the inside of the mould.
  6 - Continue to do this for about 30 seconds.
  7 - Turn the mould over, above the Mixer bowl and allow the excess choclate to run out.
  8 - Repeat this process with the second half of the mould.
  9 - Leave the moulds open side up on a baking tray to set for about an 1 hour.
​​​​​​​10 - Remove the egg halves from the moulds.
11 - Warm the baking tray in the oven.
12 - Place the chocolate egg halves edge down on the baking tray.
13 - Allow the edges to melt slightly and press together.

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