Makes roughly 28 eggs
Prep time: 30 mins
Cook Time: 20 minsIngredients:
100g/4oz dark chocolate
175g/6oz icing sugar
175g/6oz ground almonds
1 egg white, lightly beaten
For the decoration:
175g/6oz dark chocolate
175g/6oz good quality white chocolate
edible gold or silver or multi-coloured decorative balls
Method:1. Melt the 110g/4oz dark chocolate in a bowl set over a pan of simmering water, or microwave on medium for 5-6 minutes, stirring halfway through. Stir in the sugar, ground almonds and egg white to make a paste. Knead briefly.
2. Take walnut-size pieces of the paste (keeping the rest wrapped in plastic film as you work), and mould into egg shapes.
3. Melt the dark and white chocolates in separate bowls. Leave to cool for 5 minutes. Put an egg shape into one of the bowls and use a fork to turn until coated. Carefully lift out the egg cradled in the fork (not on the prongs). Sit it on its side on greaseproof paper. Coat half the eggs in white chocolate and half in dark.
4. Drizzle the rest of the melted chocolate over contrasting coloured eggs. Sprinkle with decorative balls or cover with edible silver or gold. Leave to set at room temperature.
This recipie is from the BBC Food website
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