 | 21 December 2009 Accessibility help Text only |
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With
a ladle, pour the chocolate into one half of the Easter egg
mould. Completely fill the mould with chocolate. Then tap the
outside of the mould using the handle of a spoon. This gets
rid of any air bubbles.
Immediately,
pour the chocolate out of the mould and back into the bowl.
The mould will be coated with a layer of chocolate. 
Use
a knife to scrape any excess chocolate from the top of the mould.
Place
the chocolate-filled mould onto greaseproof paper. Then repeat
the process with the second half of the mould. Leave the two
halves to cool on the greaseproof paper. You could put them
in the fridge.
Warm
a baking tray in the oven (make sure it's not too hot - just
warm to the touch); remove from the oven and rest your chocolate
halves on the tray. This will slightly melt the edges of your
egg. 
Gently
press the two halves of the egg together. The melted chocolate
around the edges will mean they will glue together. You might
want to wear cotton gloves so that your hands don't melt the
chocolate!
Congratulations!
You've now made your chocolate Easter egg. You could decorate
it with icing if you like. Or why not put sweets inside the
egg before sticking it together?
