Making your own Easter eggs is the perfect family project. I used cut-up Mars bars, but you can change the filling to your favourite treat. Keep refrigerated until serving, as the chocolates will melt quickly.
Servings: Makes 10 eggs.
Ingredients
10 ounces white chocolate
8 ounces dark chocolate
1 cup whipping cream
2 58-gram Mars bars
Method
Melt white and dark chocolate separately in heavy pots over low heat. Remove from heat as soon as they are liquid.
Wash a plastic egg carton (the kind that unfolds and makes two eggshell containers). With a small paintbrush, brush melted dark chocolate halfway up 10 of the empty plastic egg wells; wash the brush and paint white chocolate up another 10. Put in refrigerator for 4 or 5 minutes, or until chocolate has lost its sheen.
Repeat above step, painting on top of first layer of chocolate to make a thicker coating. Put in refrigerator for 10 minutes to harden chocolate.
Bring cream to boil and mix half into remaining white chocolate and half into dark, stirring to make a uniform mixture.
Cut up Mars bars or other chocolate candy and stir equal amounts into dark and white chocolate and cream fillings.
Fill dark chocolate shells with dark filling and then fill white shells with white filling.
Refrigerate until set, about 2 hours. (You may wish to put chocolates in freezer for 10 minutes to make them extra hard before removing from cartons.)
Remove shells from egg cartons by pressing the plastic base of each shell. They should pop out. Sandwich together.
Place in egg cups or back in the container and keep refrigerated until serving time.
Lucy Waverman