1 small to medium Easter egg mould
250g white chocolate Bulldog clips 1 large box of Smarties
1 gold board for packaging 1 large cellophane bag for packaging
Thin strips of pastel ribbons
Cut your mould in half so that the half eggs are separate. Cut out each egg
shape with a 1cm border around the edges. Melt your white chocolate very, very
gently either in a double boiler or in the microwave. Remember that white
chocolate is much more sensitive to heat than milk chocolate and so it burns
more easily. The hotter it gets the thicker it gets, so if you see it getting
thick remove it from the heat immediately and stir it rapidly to cool it down.
Now pour your chocolate into both halves of the egg and fill them to the top.
Leave the chocolate to cool. When the chocolate has cooled enough you will see
that it has set around the edges of the eggs. When that border around the edges
is about 3mm thick you can empty the rest of the chocolate back into the pot.
This will leave you with two empty half eggs. Now place the moulds into the
freezer for about three - five minutes to set. Once set, you can fill one side
of the egg with smarties. Now pour a thick border of melted chocolate around the
side of that egg and place the other, empty half on top. Clip all the way around
with bulldog clips. (The two sides should now stick together because of the
thick border of melted chocolate that you poured around the edges of the one
side.) Place for a couple of minutes in the freezer to set. Then gently remove
the bulldog clips and the egg from the mould. Place the egg on a gold board and
then into a cellophane bag. Tie the bag with attractive ribbons and add an
Easter sticker as a finishing touch.