Easter egg

If it’s true that religious holidays don’t often engage children, because of the often repetitive and boring church services, it should nevertheless be said that these festivals are great opportunities to try new and tasty recipes which give a little extra something to the occasion, making one feel happy to be alive. Here we have a recipe for an irresistible dessert that, it is useless to deny, not only appeals to children but to adults too, and that you should never pass up any chance to try - the chocolate egg. When prepared at home it is even more tasty and appetizing than the ones you can buy in a sweet shop or in the chocolate section of a supermarket. Although it may seem difficult, in fact the preparation of this egg is not complicated: and you might also ask, so as to enjoy yourself even more, for the help of some small cookery assistants ...


  • dark chocolate 300 grams
  • white chocolate 200 grams

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30 minutes Total time
15 minutes Active time
Serves 1 person
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Chop all the chocolate up with a knife and set it aside in two different bowls. Melt the dark chocolate in a bain marie boiler and bring it up to 40°C for 5 minutes, then let it cool down to 27°C stirring with a spatula. Pour the chocolate into the mould and then rotate and tilt the mould so that the chocolate covers the entire surface. Then put it in the freezer for 10 minutes. Melt the white chocolate in a bain marie in a separate pan and repeat the process bringing it down to 27°C. Remove the mould from the freezer and pour the white chocolate over the dark, again rotating the mould so that the chocolate is spread evenly. Then return it to the freezer for 10 minutes. Remove the first half of the egg from the mould and put it in the fridge to keep. Then repeat the whole operation for the second half of the egg. With a little melted chocolate, join the two halves to form one whole egg. Place it in freezer for 10 minutes so that they join well. And your Easter egg is ready: if you want, you can put a surprise in the egg before joining the two halves!

When making your chocolate Easter eggs, pay attention to the type of mould you use: chocolate easily soaks up unpleasant odours.
Originally, the habit of giving away eggs during the Easter period dates back to the Middle Ages: the use of chocolate for the preparation of Easter eggs is a rather more recent tradition.

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