100g Dark Chocolate
175g Icing Sugar
175g Ground Almonds
1 Egg (lightly beaten)
175g Dark/Milk Chocolate
175g White Chocolate
Edible Gold or Silver Decorative Balls
Equipment
3 Mixing Bowls
3 Pans (1/2 full with simmering water to melt the chocolate in)
1 Serving Dish
1 Sheet Greaseproof Paper
Cling Film
A Fork
The Good Bit
- Melt the 1oog dark chocolate in a bowl set over a pan of simmering water stirring occasionally. Stir in the sugar, ground almonds and egg white to make a paste, next take walnut-size pieces of the paste (keeping the rest wrapped in cling film as you work), and mould into egg shapes.
- Melt the dark and white chocolates in separate bowls and 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) and lay it on its side on the greaseproof paper. Coat half the eggs in white chocolate and half in dark.
- Once all the eggs have been coated and then left to set, place them in a serving bowl and drizzle the rest of the melted chocolate over contrasting coloured eggs. Sprinkle with the decorative balls and then leave to set at room temperature. Serve and enjoy, just don't eat too many
