Decorating Easter eggs

Ingredients

1 quantity white chocolate (high cocoa solid content)
1 quantity dark chocolate (high cocoa solid content)
1 chocolate Easter egg

Method

1. Make sure all your equipment - bowls and spoons - are absolutely clean and dry, otherwise your chocolate won t melt properly.
2. Melt some white and dark chocolate separately by heating gently in the microwave or in a bowl over hot water. (Never melt the chocolate in a pan over direct heat). Once it has melted, remove it from the heat straight away.
3. Make two piping bags from triangles of greaseproof paper (30cm x 20cm/12in x 8in) by rolling into a cone, then making a 1cm/½in tear in the top rim at the join. Fold the paper over either side of the join - one inside, one outside - to secure the cones.
4. Spoon the chocolate into the cones - one containing the white the other dark. Until they are no more than half full. Bring the edges of the cone together and fold over to seal in the chocolate.
5. Take a template and place on a tray - securing the edges with a little melted chocolate. Place a piece of greaseproof paper over the top.
6. Take the piping bag containing the dark chocolate and trim at the point to create a small hole.
7. Carefully pipe onto the greaseproof, following the outline of the motif. Place in the fridge or freezer to set.
8. Fill the other piping bag with white chocolate and cut a hole at the tip as above.
9. Once the dark chocolate has set - pipe the white chocolate into the centre of the motif. Place the tray into the FREEZER (not the fridge) to set hard.
10. Remove from the motifs from the greaseproof and place on the egg - securing with a small blob of chocolate.