Chocolate Easter Eggs

13 Abr Chocolate Easter Eggs

Ingredients

• 150 g milk chocolate (coating chocolate)
• 100 g white chocolate
• 1 Easter egg mold
• 1 kitchen brush
• 1 fine brush

Preparation

• Melt the milk chocolate using a double boiler or microwave, stirring constantly to prevent burning.
• Using a kitchen brush, apply a uniform layer of milk chocolate to the cavities of the mold.

• Place the mold in the refrigerator for 10 minutes to allow the chocolate to harden.
• Repeat the process to ensure the eggs are thick enough and won’t break when removed from the mold. Refrigerate again for another 10 minutes.

• Melt the white chocolate and, using a fine brush, draw decorative details on the halves of the Easter eggs. Refrigerate until the decoration is set.
• Carefully remove the egg halves from the mold. Lightly warm the edges of the halves and press them together to seal.

• Place the assembled Easter eggs in the refrigerator for a few minutes to ensure they are fully sealed.