I have wonderful memories of Easter creativity during my years growing up in Papua New Guinea. It was hard to buy Easter Eggs over there, so we would make our own for each other. We would draw a name out of a hat to decide which family member we would make a large egg for. Then we would secretly decorate the egg with piped-on icing, with pictures or a message to suprise them on Easter Sunday. So much fun!
laboured over yourself, rather than something just picked off a shelf, and my kids really enjoy the variety that they get every year- the anticipation of the flavours and mix-ins that mum will come up with this year!
It's not a difficult process, just a little time consuming. First you need the egg molds. They can be found in many places over the internet (ebay is a good place to start). In Australia, stores like Spotlight or speciality baking stores have them. I have a variety of molds- large hollow eggs, medium and small solid eggs, plus bunny shapes and other non-easter themed molds of various insects and animals and shapes. You can also buy different coloured foil wraps for that more authentic looking product at the end.
Chocolate!! Any kind works for this, depending on personal preference and your dietary requirements. The quantities are entirely up to you...buy a few blocks and keep melting more if you run out!!
You can make different colours by using dark chocolate, milk chocolate, white chocolate, or white chocolate coloured with a few drops of natural food colouring (to make pink, blue, green, yellow, purple etc).
You can also use different flavoured chocolate- I often do a batch of mint chocolate and another of orange chocolate, to add a great variety of flavour.
- Melt the chocolate in a double boiler (place a glass or ceramic bowl over a saucepan with a little water in the bottom ; bring the water to the boil, then turn down to low temperature ; the steam from the water heats the bowl and melts the chocolate).
- Stir the chocolate as it melts, until it is completely smooth.
- Pour the melted chocolate into the molds. Make sure the chocolate comes to the top of each mold and is smooth and flat on top.
- Reserve a little chocolate for sticking the two halves together later. Set in the freezer or fridge till COMPLETELY solid. You will know if they're ready because they will pop easily out of the mold. If there is some resistance, they are not ready.
- Once you have popped them out of the molds, spread a little of the reserved chocolate on one half of an egg and press the other half onto it. Repeat for all eggs and return to fridge until the 'paste' has set the two halves together.
- If you want to make a multi coloured egg, drizzle some melted chocolate of one colour into the bottom of the mold and refridgerate till set. Fill the rest of the mold with the other colour and set as per previous instructions. You could also do this with thin layers of chocolate, setting each colour as you go, making 'stripey' eggs.
- These are more tricky and time consuming. I place my molds in the freezer and take them out right when I'm ready to use them, as it helps the chocolate set a little more quickly and not run down the sides so much.
- Melt your chocolate and allow to cool to room temperature so it thickens a little. I have also found that adding a little alcohol helps the chocolate to thicken and is much easier to spread into the molds (of course this will also add flavour to the chocolate, so choose wisely- I usually go with either an orange liqueur or mint liqueur.This works excellently if you've already used those flavours of chocolate. Rum would work too, for plain dark chocolate).
- Remove mold from freezer and spoon some chocolate into the base. Swirl around by tipping the mold around or using the back of a spoon to spread it. Coat the whole mold, and pour out any excess chocolate that has pooled in the bottom. Return to freezer till set (about half an hour).
- Repeat this process three or four times until you have a nice thick egg with a thick edge on the top. On your last time, leave it in the freezer for a couple of hours. When ready, the egg should easily tap out of the upside down mold.
- Use a little melted room-temperature chocolate to smear around the edge of one of the half-eggs and place the other half on top to 'glue' them together. Place in fridge until they are set together.
- You can also put some surprises inside the egg before you join the two halves together. Try lollies, dried fruit, other smaller chocolates, or a written note.
- Make a half-shell of a large hollow easter egg, as per the instructions above.
- Mix up a batch of Rocky Road (check out my version here), and leave to cool down to room temperature in the bowl.
- Once the half shell is completely set, spoon some of the room temperature rocky road mix into the shell and place in the fridge to set. Drizzle some more chocolate over the top if desired.
- Wrap in foil if desired.