Here is another egg I made last Easter. It my first time experimenting with moulds and soft centres. It’s a simple recipe of a chocolate and peppermint centred Easter egg.
225g dark chocolate
2 tablespoons thickened cream
2 Peppermint Crisp bars, finely chopped
Melt 125g of dark chocolate in a microwave safe bowl in 20 second bursts, stirring well between bursts. Use a small pastry brush to spread a thin layer of the melted chocolate over the inside of 12 medium easter egg moulds.
Reserve the remaining chocolate for later. Place the moulds in the fridge until set.
Melt remaining chocolate and cream in a microwave safe bowl in 20 second bursts, stirring well between bursts until smooth. Stir in Peppermint Crisp and set aside for 15 minutes, or until starting to set.
Divide filling among egg shell halves. Refrigerate until set.
Melt reserved chocolate and brush over the backs of the egg shell halves to enclose. Refrigerate until set.
Upturn mould onto a flat surface and carefully remove eggs by very gently squeezing the moulds.