Looking for a more sophisticated twist on the humble Easter egg? Many commercially-produced eggs are aimed at children, and more elegant chocolates can be prohibitively expensive – it’s much better value to make your own, and the process is easy. Wrap the finished eggs in clear cellophane bags and tie with ribbon and a homemade tag for a gift that looks as good as it tastes.
You’ll need:
- An Easter egg mould, such as this one from Cakes, Cookies and Crafts. Solid, miniature eggs are easiest to make if you’ve never done it before – practice on these first before attempting a larger, hollow egg.
- Good quality, dark chocolate – the amount depends on the number of eggs you want to make
- Pestle and mortar
- Instant coffee granules
- Coffee beans, to decorate
Put a teaspoonful of coffee granules into the pestle and mortar, and grind to a fine powder.
Break the chocolate into small pieces, and put it in a microwave-proof bowl. Melt it on a low setting for a few seconds at a time, removing the bowl and stirring the contents each time. Don’t be tempted to rush this step, as if the chocolate burns it won’t be usable.
When the chocolate is completely melted and smooth, gradually add in a little of the coffee powder, stirring between each addition, until you’re happy with the flavour. If the chocolate has cooled down too much, you might need to put it back in the microwave for a few seconds.
Spoon a little chocolate into each mould, tap the mould against the work surface to remove any air bubbles, and smooth the back off with a knife. Place the mould in a cool, dry place until the chocolate is set, and the eggs should have contracted slightly so that they’re easy to remove.
For a finishing touch, use a little extra melted chocolate to stick a coffee bean to each egg, before packing them into gift bags.