As Easter weekend approaches, and especially the Easter bank holiday, many of us start filling our calendars with family plans, seasonal activities and simple ways to enjoy the spring celebrations. Shops are lined with novelty bunny decorations and colourful eggs, while supermarket shelves are stacked floor to ceiling with every chocolate-branded treat imaginable, it can be tempting to simply pick up a few boxes and call it a day.
This year, why not try making your own Easter eggs instead? It’s a simple way to turn chocolate into both an experience and a treat. Scroll through our step-by-step guide to making Easter eggs with Gabor.
You’ll need:
- Chocolate (150g per egg)
- Egg mould
- Bowl and pan / Microwave
- Spoon or Spatula
1. Get Your Chocolate
First things first, chocolate. We recommend using affordable baking chocolate, as they tend to melt more easily. Milk, white or dark chocolate all work perfectly, so you can choose depending on personal taste. It’s always best to have a little extra chocolate on hand.
As a guide, around 150g of chocolate will make one egg measuring roughly 9cm x 14cm. If you end up with leftover melted chocolate, you can use it to create mini eggs or drizzle it over strawberries to enjoy as a separate Easter treat.
2. Find Your Easter Egg Mould
Next, you’ll need an egg mould. These can easily be ordered online and reused year after year, making them a great investment for future Easter activities.
If you prefer a more homemade approach, there are plenty of creative alternatives. You can reuse the plastic packaging from shop-bought Easter eggs, shape aluminium foil into an egg mould, or even create a simple mould using a bowl shape. It can be a little messy, but that’s part of the fun.
3. Melt the Chocolate
To melt the chocolate, place it in a pan of gently simmering water or melt it in the microwave.
If using a microwave, heat the chocolate in 30-second bursts, stirring between each round to prevent burning. Chocolate will continue to melt slightly after it’s removed from the heat, so it’s best to stop right before it’s completely melted.
Once smooth, you can begin adding extra flavour and texture if you wish. Biscuit crumbs and sprinkles are a great way to make your egg feel more personal and different from shop-bought versions.
4. Pour Into the Mould
Once the chocolate is melted, pour half of it into one side of your mould. Gently swirl the chocolate around so it coats the entire surface as evenly as possible.
As the chocolate begins to set at room temperature, you’ll start to see the shell take shape. If needed, use a knife to smooth or tidy the edges so the egg halves look neat and evenly coated.
5. Chill the Egg
When you’re happy with the shape, place the moulds in the fridge so the chocolate can fully set. This usually takes between 30 minutes and an hour. Once hardened, remove the mould and gently tap it upside down on a flat surface. If the chocolate shell is ready, it should release easily. If not, simply return it to the fridge for a little longer.
6. Attach Both Halves
Once you have two egg halves ready, it’s time to join them together. Dip a knife in boiled water and carefully run it along the edges of each half. The heat will slightly melt the chocolate. Then press the two halves together gently so they seal into a full egg shape.
You can then place the egg in a cup or small bowl so it can sit upright while it fully sets and then enjoy!
Homemade Easter eggs are a wonderful way to slow down and enjoy the creativity of the season. Whether you’re making them with children, gifting them to loved ones or simply trying something new, they bring a personal touch to Easter that shop-bought eggs simply can’t match.
And the best part? You get to enjoy the chocolate at the end.
