Chocolate Easter Button Egg Recipe

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Chocolate Easter Button Egg Ingredients

Chocolate Easter Button Egg Preparation Method

• Make the chocolate into pieces and melt the chocolate in a heatproof bowl over simmering water pan. Be careful and see that the bowl won’t touch the water in the pan. See that you stir the chocolate continuously until it gets smooth and take out from the heat and cool it until the texture is runny. Fill the egg moulds with this runny chocolate and disseminate thickly inside the mould by using flat pastry brush. To make it easy to join the edges, make sure that you fill the edges well.
• Check the moulds that the chocolate is evenly spread and let them cool for some time and then place them in the freezer for 5 min, by doing this you can add more chocolate on chocolate eggs. Don’t forget to remove from the fridge, after 5 minutes. If you leave it there for longer the color of the chocolate will change.
• Warm the leftover chocolate and repeat the process for every side of the mould. By using a knife scrape the excess chocolate around the rim. Turn the mould and take out each separate halves onto a greaseproof sheet.
• To attach both the halves use melted chocolate around the rim and press gently. See that the joint is clear and neat, and set it to cool.
• Now you can decorate the chocolate egg with chocolate buttons by applying warm chocolate on back of the buttons and sticking them to the egg.
• You can use the ribbon to cover the joint and to make it look even beautiful.