Break the plain chocolate into pieces.

Melt the white chocolate.

Lift the Cooking Chef head and fit the heat shield.

Fit the Creaming beater to the machine.

Attach the Mixer bowl to the machine.

Add Ingredients 1 (plain chocolate) into the Mixer bowl, fit the splash guard.

Heat at 45°C, speed Stir 3 for about 1 minute until all the chocolate is melted.

Remove the Mixer bowl from the machine.

Add Ingredients 2 (plain chocolate) into the Mixer bowl.

Stir until melted.

Spoon some of the chocolate into one half of the mould.

Turn the mould to cover the inside of the mould.

Continue to do this for about 30 seconds.

Turn the mould over, above the Mixer bowl and allow the excess choclate to run out.

Repeat this process with the second half of the mould.

Leave the moulds open side up on a baking tray to set for about an 1 hour.

Remove the egg halves from the moulds.

Warm the baking tray in the oven.

Place the chocolate egg halves edge down on the baking tray.

Allow the edges to melt slightly and press together.

Decorate the egg with Ingredients 3 (white chocolate, raspberries).

Let set.

Serve.