Mind-Blowing Easter Chocolate Egg Recipe!

1. Place 3/4 of the milk chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted and has a temperature of 113 degrees F (46 degrees C), about 5 minutes. Remove from heat.

2. Stir in remaining milk chocolate until smooth and chocolate has a temperature of 86 degrees F (30 degrees C).

3. Spread one layer of chocolate evenly in the Easter egg mold halves using a pastry brush; refrigerate for 10 minutes. Remove from the refrigerator and add another layer of chocolate to each egg half. Chill for 10 minutes. Brush a third time with chocolate and chill for a final 10 minutes.

4. Unmold egg halves carefully and trim the edges with a sharp knife. Brush the edges with a little melted chocolate, then carefully bring two halves together to form a single egg. Set back in the mold carefully and chill until set, 10 to 15 minutes.

Cook’s Note:

Tempering the chocolate isn’t necessary, but it will prevent your chocolate egg from blooming, turning a matte, grayish color after a few days. Tempering ensures your chocolate egg will be shiny and look more professional! To prevent finger marks, wear rubber gloves when handling the eggs.