DIY Dairy Free Easter Eggs
- 400g of cooking chocolate (we like to use Enjoy Life Mega Choc Chunks)
- Easter egg moulds (available from craft stores, such as Spotlight)
- Your favourite sweets to put inside the shells (we like to use Surf Sweets Organic Jelly Beans Spring Mix)
1. Break the chocolate into similarly sized pieces and place in a heatproof bowl that will easily fit over a saucepan. Add a little water to the saucepan and bring to a gentle simmer. Place the bowl over the simmering water, making sure the bottom of the bowl doesn't touch the water. You want to keep the heat as low as possible to prevent the chocolate overheating and burning.
2. Using a ladle, fill the Easter egg mould about a quarter full with melted chocolate. Tilt and twist the mould to make sure the chocolate completely covers the whole mould, then tip any excess back into the bowl. Clean up the edges of the mould, then place it aside for 10 minutes to set.
3. Once it's set, pour in another ladleful of melted chocolate, repeating the twisting and twirling action to ensure it's evenly covered. If you're chocolate has become too hard, gently reheat over the simmering water until it reaches a pourable consistency. Place the mould aside to set.
4. Repeat the process three or four times until the chocolate is thick enough. Don't allow the excess to pool in the bottom of the mould, and ensure you keep the edges of the mould clean, otherwise you'll have a jagged-edged final egg. Place the egg halves in the fridge for two hours to set.
5. To remove the egg halves, gently but firmly pull the corners of the mould, allowing the egg to pop out. Melt a little more chocolate and dip one half of the egg into the hot chocolate. Quickly add your lollies to the inside and stick the two egg halves together. Hold firmly for a few moments to allow it to set and place in the fridge for a final 10 minutes to completely set.
6. Don't forget to wrap the eggs in foil, cellophane or paper to add the final touch to your Easter creations.