Last year I made a tutorial for an Easter Egg portal but some people wrote to me asking me to teach it, I’ll post it again here on the blog to help anyone who wants to do it at home. So let’s make it, to start with a 250g egg which is not very big, and is therefore easier to make, you will need:
1. 250g mold for Easter egg;
2. 340g of milk chocolate, but it can be semi-sweet (2 bars of 170g).
*Amount for 1 egg made in a 250g mold (there will be a little chocolate left over). Then chop the chocolate into very small pieces and microwave 2/3 of the chopped chocolate, but put it on high for 30 seconds, remove and stir well otherwise it will burn. Return to the microwave and repeat the operation as many times as necessary, every 30 seconds until all the chocolate has melted. Then, mix the remaining chopped chocolate into the melted chocolate.
But you must stir until all the pieces dissolve. This process is called tempering and will ensure that the egg does not melt later. See here in detail how to temper.
Wait for the chocolate to cool completely at room temperature, then place 2 tablespoons of chocolate in the cavity of the mold and, using the back of the spoon, spread it from the center to the edges without leaving any gaps.
Lightly tap the bottom of the mold on a flat surface to remove air bubbles from the chocolate, then turn the mold over the container with the melted chocolate to drain the excess.
Clean the edges and place the pan upside down on a flat surface, such as a cutting board or baking sheet. Place in the freezer or freezer for 5 minutes.
Attention
On the hardened chocolate layer, place another 2 tablespoons of melted chocolate in the center and spread it to the edges with the back of the spoon. Remove the excess, clean the edges and refrigerate again upside down for another 5 minutes.
If necessary, do a third layer. When the layers are finished, leave them in the freezer for 10 minutes or until the back of the mold becomes opaque.
Unmold the egg: it should naturally come out of the mold; but if you experience difficulty, return to the freezer. After unmolding, leave the egg halves to rest at room temperature in a dry and ventilated place for 10 hours.
Wrap with lead paper and finish with cellophane and a bow. Store in a cool, dry place for up to 60 days.
If you liked it, leave your comment, share and tag us on social media, but don’t forget to watch the video of the Easter Egg Stuffed with Lemon Mousse, which is delicious.
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