How to make an Easter Egg

Easter recipes and how to cook guides

How to make an Easter Egg

by Great British Chefs26 February 2016

How to make an Easter Egg

Eggs are synonymous with Easter and symbolic for their association with fertility and springtime. Chocolate Easter eggs started to appear in the late 19th century, pioneered by Cadbury in 1875. Making your own eggs gives your Easter gifts a personal touch and they’re fun to put together.

To get a really shiny finish, it is necessary to temper the chocolate. This is the process of gently heating and cooling in order to align the sugar crystals. You will need a thermometer to do this; however, if you would prefer to not temper the chocolate you will still end up with a perfectly edible egg – you’ll just need to be a little more creative with the decoration as the chocolate will have a mottled effect. It is also important to use the best quality chocolate you can buy; 70% cocoa or above.

Begin by tempering the chocolate. Break the chocolate up into small pieces and place ⅔ in a large glass or metal bowl over a pan of very gently simmering water. Let the chocolate melt gradually and heat until it reaches 55°C
Remove the bowl from the heat and stir in the remaining chocolate, bringing the temperature down to 28°C
Return the bowl to the heat and bring the chocolate up to a temperature of 32°C
Use a pastry brush to brush a thick layer of chocolate evenly over the mould
Transfer to the fridge to set for 5 minutes before adding another layer of chocolate. Wipe around the edges of the mould. Repeat with the other chocolate shell and transfer to the fridge to set for 1 hour
Once the chocolate has completely set, carefully remove from the moulds by gently pushing down on the shell
Heat a baking tray and push the edges of the shells onto it
Stick the two halves together and hold for a couple of seconds to seal. Your egg is now ready to decorate


For extra shine, polish the egg moulds with cotton wool before using.

Wipe around the edges of the mould before the chocolate sets to get a perfect set.

Work quickly with the chocolate – if it gets too cool it will need to be re-tempered.

Add an element of surprise by hiding chocolate truffles inside the egg.

Once you've made your own egg take a look at our tips on how to decorate an Easter egg.

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