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Easter Egg Making with the BBC

posted Apr 12, 2011, 9:37 AM by Sophie Jewett   [ updated Apr 12, 2011, 10:01 AM ]
Little Pretty Things are excited to be making Easter Eggs tomorrow, Wednesday 13th April at the Mansion House in York with BBC Radio York, live on air at 7.45am and 8.45am

We'll be sharing our tips and secrets for making Easter Eggs. It's always a bit of an interesting one for us, as everyone wants to know how these gorgeous Eggs are created, however for us they bring back horrible nightmares. Chocolate Easter Eggs were the first chocolate making that got me very annoyed as a child, I was about 9 years old and did every experiment possible to try and figure out what was happening with the chocolate, how could I make it glossy, how did it come out of the mould, how do you make it hollow? At lot of chocolate making has happened since those early experimental days in the kitchen, however I still hear those anxious noises when I mention Easter Egg making to anyone, it really is simple, so simple that we hope BBC Radio York will all go home with some gorgeous chocolate creations and a little bit more knowledge about how Easter Eggs are made. 

We'll also be showing off our inventive method for making Easter Eggs without the need for a chocolate mould, they are even simpler! Have a look below how to make your own Easter Eggs or join us at The Mansion House on Sunday 17th April and we'll show you exactly what to do!

How to make Easter Eggs

The following instructions are ideal to be able to make Easter Eggs using a fantastic set of chocolate moulds available at Lakeland.

Use 500g of tempered chocolate or chocolate flavoured cake covering
(There is no need to temper chocolate flavoured cake covering, so it might be easier to practice with, if you would like to learn how to temper chocolate visit our instruction sheet here)

  1. Polish the inside of your chocolate Easter Egg mould - the shinier the surface the glossier your chocolate egg will look, make sure it is completely dry.
  2. Fill the mould entirely with your chocolate
  3. Tap the mould gently on the work surface to bring any air bubbles up to the surface
  4. Pour out the chocolate from the mould, there should be a layer of chocolate covering the inside of the mould
  5. Scrape any excess chocolate from the edge of the mould and lay the mould down on top of a sheet of baking paper so a rim around your Easter Egg can form
  6. After 10 minutes turn the mould the other way up so it can dry fully. 
  7. Add another layer of chocolate by repeating the above stages, or chill in the fridge for at least 1 hour.
  8. When your Easter Egg is ready to come out of the mould you will see that the chocolate has contracted and fully come away from the mould
  9. You can then fill your Eggs with chocolate truffles or seal 2 halves together with some melted chocolate.
Some lovely packaging is now readily available for you to be able to beautifully wrap your Easter Egg creations. Have a look at Lakeland, Morrisons or one of our favourites online at Cakes, Cookies and Crafts