Chocolate Easter Egg Candy
Prep time: 
Cook time: 
Total time: 
Serves: platter gave 12 easter eggs
 
Easter candy and baking chocolate get transformed into easy & festive chocolate Easter egg candy, with the help of our unused deviled egg tray!
What to get:
  • 8 oz baking chocolate (semi-sweet or dark, I used Belgian)
  • 8 oz bar of milk chocolate (I used Belgian with Hazelnut)
  • 10 oz bag of Cadbury Mini Chocolate Eggs (Easter time, small solid chocolate with sugar coating)
  • *A double-boiler or large heat-safe bowl for melting chocolate
  • *A shaped mold for forming chocolates (I used my deviled egg platter)
What to do:
  1. Chop Mini Cadbury Solid Milk Chocolate Eggs roughly, set aside.
  2. In a double boiler, or heat-proof bowl over simmering water, gently heat the 8 oz of baking chocolate (semi sweet) and the milk chocolate, till smooth (DO NOT over heat, or chocolate will scorch).
  3. To desired mold (like our egg platter), lightly grease with shortening, and sprinkle mold surface with some of chopped candies.
  4. Gently spoon in melted chocolate into each mold/shape.
  5. Sprinkle top of chocolate in mold with some of the chopped Easter candy.
  6. Let cool completely at room temperature until chocolates firm (1-2 hours).
  7. Carefully remove chocolates from platter, with help of a butter knife around edges.
  8. Eat, or gift and enjoy!
Notes:
This is very easy, and you can use whatever type of baking chocolate you prefer! I used Belgian because I had some I needed to use-up. These need to cool completely and require only a little gentle handling to remove from the greased mold.
Serving size: (cook time not hands-on, is time for cooling)
Recipe by the dinnervine at http://www.dinnervine.com/2013/04/chocolate-easter-eggs/