Kids and adults will be charmed by these chocolate eggs, as fun to look at as they are to eat. Keep them refrigerated until you need them,. They're fragile and the chocolate melts quickly.
½ pound (250 grams) dark chocolate, chopped
White Chocolate Ganache:
½ pound (250 grams) white chocolate
1 cup whipping cream
2 tablespoons butter, room temperature
Optional Flavouring and Colouring:
Wrap eggs tightly with plastic wrap, leaving plastic twisted at one end to make a kind of handle.
Place chocolate in a small, deep heavy pot over low heat and melt stirring occasionally until liquid. Remove from heat and let cool for 5 minutes or until slightly thickened. Holding plastic handle, dip eggs into chocolate until coated half way up each egg.
Carefully place eggs (chocolate side up) in a mini muffin pan or egg carton and put in refrigerator for 10 minutes, or until chocolate has set.
Remove chocolate covered moulds from mini muffin tins or egg cartons. Carefully ease plastic and chocolate from moulds. Next peel plastic from the inside of the chocolate to leave a chocolate shell behind. Set shells into mini muffin tins or egg cartons and chill while you make ganache.
To make ganache, chop white chocolate finely. Place in a heat-proof bowl. Bring cream to boil. Slowly add it to the white chocolate, stirring it in well. Finally beat in butter, adding any flavourings or food colourings you may desire. Chill until firm and needed.
Use an electric mixer to beat chilled ganache until it is light and fluffy. It should look similar to a buttercream icing.
Transfer to a large clean piping bag and pipe into prepared chocolate eggshells. If you do not have a piping bag, cut a corner off a plastic sandwhich bag, add the ganache and pipe it in through the corner. You can also spoon it in but it doesn’t look as pretty. You can leave filled eggs as halves or use more filling to squish them together to make a whole filled egg. Refrigerate until needed. Makes 6 whole or 12 halves.